Tamarind Tea Revisited

The sweltering heat of summer brings back memories of a tangy summer treat that slaked many a childhood thirst. The joy of tamarind tea was introduced to me by an old Indian woman who lived on our block, known collectively by the neighborhood kids as Ms. Maya. At the height of summer it never failed that Ms. Maya would have a pitcher full of tamarind tea available to any parched youngster who happened to wander by. I was a connoisseur of this tasty quencher, and spent enough time at Ms. Maya’s to be allowed to help her keep up her seemingly endless supply of tamarind tea.



Our methods were adapted from those that she used as a young girl in India. There they would put ripe tamarinds in the bottom of a glass jug and add water, letting the fruit soak until it was softened, then smashing it into a pulp releasing its flavor. When this process was finished they would drain off the liquid to be chilled and enjoyed. Ms. Maya described the anticipation of watching the tamarinds ripen, how every day she and her sisters would go out to check the tree tracking the plumping fruit carefully. (Ripe Tamarinds pictured from the Naturalist Newsletter by Jim Conrad)

For her the making of tamarind tea reminded her of home, of the lazy afternoons spent sipping tamarind tea in the shade while waiting out the oppressive afternoon sun. It was a time of family and fellowship that she recreated every summer with the kids of our neighborhood. By sharing with us a bit of her past we were able to make new memories together. The process of sharing recipes is a time honored tradition. It has long been a way for women to come together socially, exchanging gossip and building relationships with each card exchanged. Recipes are a way of connecting to the places you once called home and those you never knew. By sharing the preparation of food, a central part of our lives, we are sharing a taste of ourselves and our heritage. What might have seemed like a simple gesture of a cool drink on a warm summer’s day was so much more. It was a way for us to connect with a person on an almost spiritual level. Summer will never again be summer without the taste of tamarind tea. It has become a part of my life, a part of my culture, and I will be forever connected to the shady days of a youth in India thousands of memories away.

Ms. Maya passed away June 12, 2004. Tamarind tea was served at the reception.

Below is the recipe that we used, not having easy access to fresh tamarind we used prepackaged pulp. I encourage you to share the tea that you make with new friends and family and create your own relationship with it.

¼ lb. tamarind pulp (try Mexican grocery stores, sold in blocks.) 1 ½ c. sugar 10c. water

Simmer the ingredients on the stove for about 15 minutes using a whisk or wooden spoon to break up the tamarind pulp. Pour through a mesh strainer into a pitcher of ice and serve. This is a relatively easy drink to make and it provides an exotic alternative to plain iced tea for summer parties.