Based on my reading, the pulp is made into a variety of products. It is an important ingredient in chutneys, curries and sauces, including some brands of Worcestershire and barbecue sauce, and in a special Indian seafood pickle called "tamarind fish". Sugared tamarind pulp is often prepared as a confection. For this purpose, it is desirable to separate the pulp from the seeds without using water. If ripe, fresh, undehydrated tamarinds are available, this may be done by pressing the shelled and defibered fruits through a colander while adding powdered sugar to the point where the pulp no longer sticks to the fingers. The seeded pulp is then shaped into balls and coated with powdered sugar. If the tamarinds are dehydrated, it is less laborious to layer the shelled fruits with granulated sugar in a stone crock and bake in a moderately warm oven for about 4 hours until the sugar is melted, then the mass is rubbed through a sieve, mixed with sugar to a stiff paste, and formed into patties. This sweetmeat is commonly found on the market in Jamaica, Cuba and the Dominican Republic. In Panama, the pulp may be sold in corn husks, palmleaf fiber baskets, or in plastic bags.
Tamarind ade has long been a popular drink in the Tropics and it is now bottled in carbonated form in Malaysia, Indonesia and other states such as in Guatemala, Mexico, Puerto Rico and elsewhere. Formulas for the commercial production of spiced tamarind beverages have been developed by technologists in India. The simplest home method of preparing the ade is to shell the fruits, place 3 or 4 in a bottle of water, let stand for a short time, add a tablespoonful of sugar and shake vigorously. For a richer beverage, a quantity of shelled tamarinds may be covered with a hot sugar sirup and allowed to stand several days (with or without the addition of seasonings such as cloves, cinnamon, allspice, ginger, pepper or lime slices) and finally diluted as desired with ice water and strained.
I was informed by my friends just came back from Brazil, a quantity of shelled fruits may be covered with cold water and allowed to stand 10 to 12 hours, the seeds are strained out, and a cup of sugar is added for every 2 cups of pulp; the mixture is boiled for 15 to 20 minutes and then put up in glass jars topped with paraffin. In another method, shelled tamarinds with an equal quantity of sugar may be covered with water and boiled for a few minutes until stirring shows that the pulp has loosened from the seeds, then pressed through a sieve. The strained pulp, much like apple butter in appearance, can be stored under refrigeration for use in cold drinks or as a sauce for meats and poultry, plain cakes or puddings. A foamy "tamarind shake" is made by stirring this sauce into an equal amount of dark-brown sugar and then adding a tablespoonful of the mixture to 8 ounces of a plain carbonated beverage and whipping it in an electric blender.
As my knowledge about the use of tamarinds in cooking, If twice as much water as tamarinds is used in cooking, the strained product will be a sirup rather than a sauce. Sometimes a little soda is added. Tamarind sirup is bottled for domestic use and export in Puerto Rico. In Mayaguez, street vendors sell cones of shaved ice saturated with tamarind sirup. Tamarind pulp can be made into a tart jelly, and tamarind jam is canned commercially in Costa Rica. Tamarind sherbet and ice cream are popular and refreshing. In making fruit preserves, tamarind is sometimes combined with guava, papaya or banana. Sometimes the fruit is made into wine. Inasmuch as shelling by hand is laborious and requires 8 man-hours to produce 100 lbs (45 kg) of shelled fruits, food technologists at the University of Puerto Rico have developed a method of pulp extraction for industrial use. They found that shelling by mechanical means alone is impossible because of the high pectin and low moisture content of the pulp. Therefore, inspected and washed pods are passed through a shell-breaking grater, then fed into stainless steel tanks equipped with agitators. Water is added at the ratio of 1:1 1/2 or 1:2 pulp/water, and the fruits are agitated for 5 to 7 minutes. The resulting mash is then passed through a screen while nylon brushes separate the shells and seeds. Next the pulp is paddled through a finer screen, pasteurized, and canned.
Young leaves and very young seedlings and flowers are cooked and eaten as greens and in curries in India. In Zimbabwe, the leaves are added to soup and the flowers are an ingredient in salads. Tamarind seeds have been used in a limited way as emergency food. They are roasted, soaked to remove the seedcoat, then boiled or fried, or ground to a flour or starch. Roasted seeds are ground and used as a substitute for, or adulterant of, coffee. In Thailand they are sold for this purpose. In the past, the great bulk of seeds available as a by-product of processing tamarinds, has gone to waste. In 1942, two Indian scientists, T. P. Ghose and S. Krishna, announced that the decorticated kernels contained 46 to 48% of a gel-forming substance. Aa process for the production of a purified product, called "Jellose", "polyose", or "pectin", which has been found superior to fruit pectin in the manufacture of jellies, jams, and marmalades. It can be used in fruit preserving with or without acids and gelatinizes with sugar concentrates even in cold water or milk. It is recommended as a stabilizer in ice cream, mayonnaise and cheese and as an ingredient or agent in a number of pharmaceutical products.
This article shows that the food use of tamarind are remarkable. Malaysia imports tonnes of fresh and processed tamarind from India, Thailand, Vietnam and China for the domestic consumption. Tamarind are not popular crops in Malaysia compare to Rubber, Oil Palm, Vegetables, Tropical Fruits and paddy. The planting of tamarinds tree restricted to Agriculture Station, Canal Irrigation Reserved and in the wild. Tamarind are not popular due to the low income and lack of interests of local growers.
(6 Rejab 1433H)