TAMARIND SEEDS : How to Prepare Eat Them! (+ Tamarind Seed Vada Recipe) - Weird Fruit Explorer

[@WeirdExplorer]

🥭For more fascinating fruit, check out my Top Episodes Here: kzbin.info/aero/PLvGFkMrO1ZxJldWKpSAhhnxuPYVeCt8oj

[@ethiehetherington5086]

I grow up in the Philippines and I boiled shells and vein and make broth for soup. Yes, seeds can be eaten, I ate them like snacks.

[@lionessinlight8667]

😂😂😂 Is it not easier for you to enjoy the flesh of the Tamarind by eating it or making Tamarind juice. Then you have the seeds. Easy.😂😂😂.

[@luckydesilva6733]

Growing up in SriLanka 60 years ago , we used to save our bus money and would buy fresh tamarind and eat it as we walked home . Parents didn’t know anything about what we got up to . Fruits were our sweets . Thank you for the video . With respect .

[@eswaribalan164]

Great scott, did not know the seeds were edible.. thank you.

[@lucyblack8527]

Wow, that study basically said that the activated carbon that's made from tamarind has a higher amount of mineral composition than regular activated charcoal, which can be used for electricity.

[@WeirdExplorer]

thank you for the translation 👍

[@Cornerstanding]

Tamarind is also supposed to be used to remove fluoride from the body.

[@richardboizqi-ns8qn]

@@Cornerstanding true it's good for pineal gland cleansing, to decalcify

[@keisha37]

​@@richardboizqi-ns8qn ​source material?

[@keisha37]

​@@Cornerstanding source material?

[@diannaodman2847]

after soaking some tamarind seeds they were enlarged i them planted them in small pots of soil. some started sprouted in less than a week , now have some small trees.

[@richardportman8912]

That's interesting, because I'm trying to grow a jicama. It is growing. All winter it sat in the windowsill, looking like a tuber. Finally it sprouted and now i understand that i am not ready to speak to it. It wants to be a big old vine. I don't even speak English or Spanish with that plant, well i do but it seems to have an agenda of its own. It is interesting.

[@catrime8823]

​@@richardportman8912 Tamarind grow as big tree not vine.

[@epatricialofton9094]

Good job! Thanks!

[@Anoop20111]

In India we use Tamarind in most of our dishes and when we process tamarind, the seeds are a byproduct which we get in plenty. Mostly it is roasted, kept overnight soaked in water and eaten by people and also given to cattle

[@spicyandhealthy2254]

As someone who grew up in southern India I know tamarind all too well. I stumbled upon this video by accident. What new would a weird explorer white guy be able to teach me I pondered. Got to admit, I enjoyed every second of it and learned a thing or two as well :)

[@wilmarainwater5333]

He said that he obtained this knowledge by research. You don't have to be racist. We r all human beings!

[@daughteroftheking4775]

@@wilmarainwater5333 You misunderstand his world view. Tamarind GROWS in India. No racism there!

[@jackie9068]

Green tambarin id disjusting.

[@jackie9068]

Put the shell in the garden and nourish the garden

[@jackie9068]

Keep that one but thank you. Make flour

[@PRDreams]

You could have just take the shell and the veins out and boiling it in water to cover. Now you have tamarind juice concentrate and your pit with just the membranes. Less mess and you got two things from it. Edit: crush your tamarind shells and put them in your potting soil. It creates pockets to assist with airing the soil. The veins can be composted, so they also can be used.

[@ladyfame1430]

Amen !

[@sandraholder1010]

Just make juice from them by adding some warm water to remove pulp , add a little vanilla extract with simple syrup and ice and walla. Best tasting Tamarind juice.

[@breatheu]

I do this.

[@ardius9777]

What my family does is soak the the flesh in water for a bit, and then press the seeds out underwater

[@SuperCatfire]

i think he was going to use the meat for something else

[@Faustobellissimo]

Why didn't you just eat the pulp and spit the seeds? I wouldn't have been able to control myself with all that delicious pulp rubbed on my hands...

[@chrisw5953]

Had tamarind balls in St Croix they mix up the pulp sugar koolaid powder and rollem in balls. Natural laxative but all worth it.

[@collecter3456]

The pulp is the best part!

[@tinybadastronaut]

I love tamarind pulp as well! I always described it as if an orange were made of brown sugar.

[@unaisnh]

and spent the next day in toilet.

[@manikshapatel6791]

I add salt n red chilli powder and bit of water n mix the full tamarind with the seeds .and eat after 2 days

[@dreams82ahg]

In Arabia. We use roasting tamarind seeds powder. To make a paste. It is a home remedy for sprained ankle Or twisted ankle. Spread the paste around the ankle then wrap it. leave it for a night for best result must take a rest or sleep. Regards

[@WeirdExplorer]

very interesting. thanks for sharing

[@DaphneMarina88]

How do you do that?

[@Naima570]

Unfortunately is unknown in North Africa. فى اي بلد انتم .و ما هى استعمالته

[@lindsaycharles8419]

In Jamaica we make Tamarind Balls by using the flesh with the seeds, combine with brown sugar and a little alcohol (Rum/Brandy) which is optional. Portion the mixture into small amount and roll into a ball roll in more sugar until firm. Store in air-tight container or eat at your liking. 2. Tamarind Fizz. Add enough water to the prepared tamarind and squeeze to extract the juice. Sweeten with sugar, strain and put to chill. When you are ready to serve, add some Baking Soda to each glass and stir until it fizzes. Enjoy. 3. Tamarind Sauce reduce the some juice with sugar and thicken with corn starch.

[@Lulu-mj2fi]

But are the seeds too hard to eat??!

[@ginesthilla]

I'm from Tamilnadu, India and we've always had tamarind seeds boiled / streamed in water with some salt. It sorta combines your roasting and re-moisturising process into one and peeling makes getting to the kernel easier. This is mostly just eaten as a snack since there is usually a lot of seeds left over after the deseeding process. The deseeding itself is usually done either by village ladies in bulk using a sharp tool called arivalmanai or by some industrial machine. It takes actual skill and these ladies can munch through kilos every day. Every household buys tamarind like once a year (since they store really well in earthen pots) and so there's a lot of seeds.

[@bauchavlog128]

Hello there, can we not eat the seeds raw???

[@ginesthilla]

@@bauchavlog128 These seeds are really hard and slippery. They are even used by kids to play as like a natural alternative to pebbles / marbles. So no, you'll probably break your teeth lol. I haven't tried them crushed. This is not a common snack or anything. Probably only in the rural areas. Last time i had it was probably 10 years ago.

[@riaagarwal6840]

@@bauchavlog128 you can. But you will have to keep it in your mouth a long time before it softens.

[@mmedeuxchevaux]

how long do you boil them? do you peel them after they're boiled? do they taste good?

[@rosemkini719]

Take the seeds pound the. In amorter to make it easier in theblender the powder you cN use a teaspoon in your fish stews

[@toericabaker]

PEAR PAPA🍐 LEMON LAD🍋 MELON MAN🍈 Playing a game with the seeds totally counts as using it all💯 You could use them for mancala, dry vase filler, slingshot ammo, + Love when you use scientific papers , too.

[@collecter3456]

Tamarinds are interesting for sure. They are in the bean family fabaceae. If you look at the honey locust trees, black locust trees, carob trees, Kentucky coffee trees, all of them have very similar traits both in their leaves and pods. Try and get some honey locust pods, they have pulp that tastes similar to tamarind, except there is much less pulp, and they have to be ripe. The seeds are also edible. A very interesting group of trees. Love honey and black locusts, their flowers in the spring are beautiful.

[@danielsaucedo5863]

We make candy with these in mexico, it’s awesome

[@richardportman8912]

There you go, another reason to keep our metates.

[@alexcarter8807]

They basically are candy. I used to eat tamerind as a kid in Hawaii. The seeds, when you're done sucking on the pulp and have spat out the littke skin around the seed, is a nice shiny seed. This guy is really doing things the hard way.

[@rachelloello]

I'm from Arizona and we LOVE tamarind candy!

[@SobrietyandSolace]

And in the Caribbean. We buy Pulparindo/Picarindo/Tama-Roca/Banderilla here as well as our own local brands (Honeycomb is popular) or handmade stuff

[@lindonsinclair4618]

@@alexcarter8807 TV

[@jonathanjackgoodman2764]

I've used tamarind seeds to make beads before but I actually never thought to eat them. Thanks for the ideas.

[@vineethunni1624]

I'm from Kerala, South India. The way you pronounced "pulinkuru" was funny 😂😂 "Puli" means tamarind, "kuru" means seed in malayalam. Nice vid 👍👍👍

[@rachelloello]

Tamarind seed candy is super popular in Arizona, it's like a pulp. I have my family mail it to me since I moved. It's a delicious memory.

[@riaagarwal6840]

Where can you get it

[@elchicharron9503]

@@riaagarwal6840 Mexican stores, flea markets, "local" convenience stores.

[@synthsign891]

You've got a unique editing style, a pretty unique vibe, really glad you're still on KZbin.

[@alexcarter8807]

One of my favorite snacks is deep fried fava beans. Basically it's a big bean, deep fried. But it gives me an idea, that any bean is probably delicious deep fried.

[@eolgrillo]

There's this place in I think Guánica, Puerto Rico, where the sell piraguas (basically shaved ice) and they give you the option to use tamarind caramel, and it tastes really good, and coincidentally, there's a tamarind tree on the other side of the road in front of the place where they sell the piraguas.

[@HMan2828]

To separate the rind and pulp from the seeds, it's much easier to let it (after removing the shells) soak in boiling water for 20 minutes, then dunk them in ice water... Then you can just go in with your hands and rub it between your palms... If you boil it long enough just rubbing in your palms will also peel the nuts. And again, if you're roasting nuts, don't use oil! Just toss em until they smoke a little, they are already full of oil...

[@heidiseppala6086]

That was awesome. Loved the journey you took us on in the vid thanks!

[@wailandkarisma4279]

Treat yourself to some sayur asam, that would be a good way to enjoy some of those tamarinds you have left, and should be easy and cheap to source the rest of the ingredients. Sayur asam is sour vegetable soup, it's got chayote, long bean, peanuts, corn, ginger torch, melinjo leaves (sub with any other greens is fine).. absolute favourite of mine. Don't forget a touch of roasted shrimp paste really makes a difference.

[@aliefalfarizi2559]

Yes he definitely need to do this. And he hasnt review melinjo too i think. And if he put sayur asam in the tittle, it will bring a good amount of intrested viewers hehe

[@oxoelfoxo]

sounds like a vegetarian Filipino sinigang (usually with seafood or pork) in the souring agent but in the vegetables used more like nilaga or bulalo (which usually has beef bones)

[@conversationswithkat5710]

Wow! I never knew this! Great information! I hate wasting anything, so this is super helpful. Thank you for your knowledge 🙏 😁💜

[@ThainaYu]

In Thailand (I bet actually in some parts of SE Asia but not so sure). The seed are roasted and grounded to be used as coffee blend when the coffee was still expensive. Not sure how it taste too I but there seem to be some street style coffee seller that kept using it in their recipe

[@WeirdExplorer]

Thats Interesting, I want to try that!

[@ThainaYu]

@@WeirdExplorer There is common thai-chinese style street stall coffee call "OLiang", sometimes call "Ga fare Bo ran (antique coffee)" which is coffee blend with other roasted grain/beans and spice and drip with cloth bag, there are no fixed recipe and it up to each shop to blend their mixed. Tamarind seed was one beans often used in the past because it cheap and taste a bit like coffee (sometimes used as coffee substitute in world war era) Nowadays there are industrially roasted mixed which I cannot be certain you would get one with tamarind seed from the stall. But it's not very rare, even a few coffee shop still have it as their special blend

[@eswaribalan164]

The coffee tastes excellent.

[@censusgary]

Do a “Use the Whole Damn Thing” on avocados. Please. Flesh, seeds, peel, and leaves. I think there’s even some medicinal thing made from the twigs or the bark or the roots. Oh, also, there’s avocado oil. When used for frying, it has an even higher smoke point than peanut oil.

[@tinybadastronaut]

I love the very end. "OH no!" 😂

[@yugimumoto1]

Tamarind fruit is one of my favorite exotic fruits. I just eat the fruit around the seeds myself.

[@yankee9736]

When I buy Tamarind is to make juice . I love tamarind juice.

[@noname_atall]

so do i

[@noname_atall]

how do you do it ?

[@ornokur6315]

Delicious

[@yankee9736]

@@noname_atall take the pulp and just put water and sugar and mix . In puerto Rico my family have a tree and I made Tamarind juice all the time.

[@lieblee3063]

Yes me too. I use honey to sweeten it. Delicious 👍

[@thec.o.z.parlor]

I just did this today! I made juice them and noticed the seed was soft. After tasting a little, I found it tasted like a nut. So, I boil the seeds more and then baked them. I am excited to see if it taste like a peanut!! Update: Done bake then...they get hard again! Lol

[@47j8nf]

Try steaming?

[@oxoelfoxo]

you should have de-shelled them while soft before baking, I guess

[@janicejames3005]

How about you try grinding in a coffee grinder.

[@sheronrobinson1544]

🤣🤣🤣🤣🤣🇯🇲

[@janicejames3005]

@@sheronrobinson1544 Date seeds also And avocado seeds. K2

[@lonapoleon8654]

I am from the Caribbean. As a kid we ate at he tamarind seeds and my mom made coffee with it. when chewing on the seed it’s better but under the skin has a white seed she would also cook them in a pressure pot after taking out the skin and add it to meat or chicken.

[@Blumefair]

Omg this is making me crave that Mexican tamarind candy

[@Erewhon2024]

First step with the shells: make charcoal (pyrolysis: oxygen starved at high heat). I'd have to read the article slowly to sense of the rest, but you can also use charcoal in your garden (mix with compost or other fertilizer source--the high surface area helps retain nutrients and microbial life in sandy soils--terra preto).

[@puggirl415]

Yes! Mainly because the study he showed while impressive still gives no uses to the common man. Putting it in the garden or making biochar with it is a great idea.

[@richardportman8912]

Tamarindo! This is why we keep our metates! They look pretty good but lots of work. It is better than starving. This video made me think about mesquite beans. Very nice video.

[@dikshahema]

Actually in South India.. we make rasam( like soup) using tamarind pulp.....this rasam ( ingredients:tamarind pulp, cumin seeds, pepper seeds, asafoetida,curry leaves ,coriander leaves,tomato and many more) is drank at the end of meal for good digestion. It's also used in sambar(lentil soup) for sourness.....

[@Lightning_Bob]

Your videos make me happy

[@pradanamardya1851]

How can you comment from 2 days before this video uploaded

[@obscuredictionary3263]

Patron

[@AllTheCloudsArePink]

🤯🤯🤯

[@stanervin6108]

@@pradanamardya1851 He works in a factory that rebuilds flux capacitors. Q.C. department, testing coordinator. ⌛⏳⏱

[@JTMusicbox]

I previously watched this video years ago and the Like I clicked is still there but I appear not to have commented. If the algorithm is pushing this video again now for some reason then hopefully this added note will help fuel it a bit.

[@thedaniespot]

Tamarind is the one of the best fruits!! It’s so easy to get hold of, and it’s so versatile

[@gowryskitchen1915]

Really super healthy recipe brother. Great sharing

[@Kikilang60]

Thanks. Using it all, made me think of Sinclear Lewes, when he said in his book the jungle, "They use the whole damn pig, including the squeal."

[@sdfkjgh]

@Kiki Lang: 1) It's spelled "Sinclair Lewis". 2) You're thinking of Upton Sinclair.

[@jacobjezer-nelson2628]

Thanks!

[@WeirdExplorer]

Thank you!

[@j-the-researcher8453]

You're editing has definitely improved within the last month 👍👍

[@kantonlevine8898]

Very cool! I have found the outer skins of the seeds to be interesting to flavor soups with also

[@ASMRGRATITUDE]

What soup?

[@SobrietyandSolace]

@@ASMRGRATITUDE Well any soup that flavour would work in. Just Google sweet and sour soups or sour soups. I have a feeling it would be good for a fish soup.

[@sp8964]

My grandmother told me that my area suffer frequent droughts. Government didn't do much, connectivity wasn't good back to 1950s and before. People weren't rich. When they had no food left they used to eat tamarind seeds a lot. And hope that they'll somehow survive the drought.

[@faithsrvtrip8768]

I bought a bag of fresh whole tamarind pods in Texas and finally got around to fixing them. They are sticky! Woo hoo I got the seeds out. I'll post photos on my Insta! I wanted to make a tamarind paste similar to quava paste but now I have seeds, too! Thanks!

[@Darasiemreap1]

You can also flavoring soup with tamarind flowers. You can roast seeds, simply use wok and medium heat. You can make tamarind seeds treat/dessert too.

[@riaagarwal6840]

Can you share the recipe for the Seed dessert?

[@robertspikes1376]

Dont plan a road trip after eating a bunch of tamarind pulp !! Yeah you guys know what im talking about. Lol

[@roguenurse6719]

Oh yeah!!!

[@robertspikes1376]

@@roguenurse6719 lololol it'll catch you in the worst place at the worst time

[@cerebraxis607]

Ohhh...that's what just happened. I wondered...Got it.

[@geenesmern6830]

This was fun to watch. I bought a box of tamarind once. I was curious, but I didn't really know what to do with it.

[@PlantAssassin]

I think a lot of those "no talking, just watch" videos were started by Primitive Technology. He has been building things in Australia for years now, and I have slowly watched other channels copy his style, then over time I have seen that style jump to other genera. There used to be follow beautiful woman foraging in the jungle then cook, now I see a lot more of the we are going to cook this today while you watch type videos.

[@Raj-km2xl]

Thanks to show the complete process step by step it's worth giving time once .👍😊

[@dawnetteclarke8223]

Thank you so much for sharing this information with us did not know the seed could be use

[@alr.3137]

I Love the pain in your voice Jared, at the prospective of deseeding all this tamarind

[@dougcalvitti7872]

Love your delivery hahah. Great video

[@rakkrisr123]

We used to feed grounded tamarind seeds to our cows and trust me they love it

[@zoblad3557]

I've always loved tamarind pods although I have difficulty finding them at local grocery stores and when I do they're often cracked and dried out or rotting. It was interesting to see how the beans might be used, though I don't think I'd attempt this, seems like too much of a time investment for the results. As far as the vada goes, I would imagine the reason they say not to use baking soda is because baking soda in itself will not add any extra air to your batter. Baking soda needs an acid to react with to create any leavening. The beans might do that to some extent(I'm not sure), but I'm skeptical it would produce a sufficient reaction to act as a leavening agent. If you were to do this again and wanted something to add you could try baking powder. Another option would be to rest your vada batter for about a day. This would allow for the beans to ferment slightly and release some gasses.

[@mandab.3180]

wow, what a process. i think malcolm is right tho, just because something CAN be done, doesn't mean it SHOULD be.. 😂

[@elveyhamilton7997]

Ppppp

[@mhaughton6946]

That process is too long. I will just eat the pulp.

[@aliciaclarke3734]

At first I did not agree he waisted all that pulp you could have made tamarind ball candy .

[@luperamirez1770]

Thank you, very interesting video.. I learned a lot now. God bless you. From USA.

[@censusgary]

Tamarind husks are good for garden mulch. I don’t know if that counts, though, since you can use most peels, husks, rinds, and shells for either mulch or compost.

[@puggirl415]

I think it counts. You can also burn them, using them to light the fire. All kinds of things are possible.

[@saralagautam860]

Tamarind seed recipe it's amusing....I heard first time in my life...... Thank q sir for sharing this unique type of recipe..... I'll also try it... .. 👍👍

[@monjargon]

This was very fun and reminiscent of the old internet!! I can also very much resonate with this approach to cooking, feels like being in my own kitchen. Probably how I got here… wondering wtf to do with these hard hard seeds!

[@sazji]

Have you ever had boiled peanuts? It’s a really popular Southern thing. There’s a guy from north Florida in my neighborhood who sets up a stand every weekend and has all different flavors.

[@mzmindbodysoulinrepair1573]

I'd see tamarind at the grocery store and didn't know anything about them. I did research and found out how to eat them. My family and I loved them especially since we love sour stuff. We ate a lot of tamarind, some dipped in sugar and some dipped in salt and I think we had way too much because our tongues and teeth were sensitive to everything for the next couple days. Though I really loved it, I'll be a little less greedy next time I have it.🤣

[@jayneabayle5743]

It's acidic need to gargle after eating for care of the teeth

[@lindsaycharles8419]

You're hilarious. You can take the flesh with the seed and add brown sugar to it and combine. Portion it then roll them in a balls and eat as sweets. To preserve add some alcohol (rum or brandy) during the mixng process.

[@gennisparry4352]

Not all tamarind are sour.

[@lindsaycharles8419]

My uncle had a huge Tamarind tree that was very sweet. Over time half of the tree remained sweet and the other half sour.

[@19683]

I thought such things only I do.

[@mariviento]

I peel the tamarind and put all of the whole tamarind into Pítcher filled with enough water to cover the pods. I let the tamarind soak until soft. Then I get another jar/pitcher , I place a sieve over this jar/pitcher. I then pour the soaked tamarind through the sieve. I smoosh the soaked tamarind through the sieve until you have just the seeds left!

[@LinXnerd]

I was wondering about what to do with the seeds. I've now decided to either plant them or use them as sling shot fodder. 👌

[@janicejames3005]

Please don’t scrap the seeds. I learned recently that they contribute to recovery in the case of viral infections.😢

[@pastryshack551]

It does not take long to soften, as kids growing up in the carib we ate the seeds but we did not wait until dry, we ate them green and they were chewy which we love. They make a good coffee

[@Chris-ut6eq]

shells - part what that means if you turn the shells into pure carbon, it can be used to conduct electricity. Not sure it's any better or worse than other organic carbon. Best method I've found to gather seeds, snack on a pod a day until they are gone. spite out seeds, and wash/dry and collect dry seeds until you are ready to process. Makes a great sweetener for tea! if you just soak in water then strain. I've been collecting seeds but now I know I just toss them. or learn to play the game with them. Enjoyed the video!

[@HercadosP]

Homemade tamarind candy is bomb

[@sharendonnelly7770]

Way late in my response since this is from 2020, but thought I'd leave this comment. I have a great Jamaican friend, and she absolutely adores tamarind balls, which are made from that gooey coating of the seeds. Personally, I found them to be sweet/sour but way too "tangy" to be a treat, especially as they make your mouth sore! Flavor is great, but astringent and bitter at the same time.

[@evelynrose2257]

Tamron shells also really good in fish tanks to provide much-needed tannins for soft water fish

[@Poetry-Reads-and-Writes]

You saved me days of work. Thanks.

[@PowerTom286]

Now I'm eager to get some sweet Tamarind to eat them as a snack, haven't had them for quite a while.

[@toericabaker]

The video style of no talking, and atmospheric lifestyle started with Liziqi probably. She's like the #1 most subscribed channel in China, and has an immense following on youtube (even though it's banned in China!)

[@richardbidinger2577]

I sub to Wild Girl, but not Liziqi, even though her videos keep popping up in my feed. I have a hard time getting my head around why they would ban her stuff in China. What is it about her cooking videos that's subversive in any way?

[@sdfkjgh]

@@richardbidinger2577: My guess is her popularity is seen as dangerous by the politburo. The paranoia of those tyrannically in power knows no bounds.

[@Kuichio]

I'm thinking the type of village videos you're talking about stemmed from the popular survival videos that are also silent/ASMR. Often they show people in SE Asia surviving as they do on a daily basis, and it appears to be very lucrative for them financially. Also, I just had tamarind Jarritos the day this posted. Cool video!

[@Dockhead]

meh i wouldn't say so much survival, or at least the Indians ones, it sounds a bit extreme in some case. they are in times of hardship but the community have a very solid process in feeding and helping those who are not well off physically and financially. you see it with grandpa kitchen i think its called? its a big thing in india, many religious establishments cook for the povertised community.

[@RR-iq8ze]

This is very interesting. Thank you.

[@nelumbonucifera7537]

Jared: I'm a fruit explorer, not a mung bean explorer Me: Beans, Beans, The Musical *Fruit* 😁

[@pcwallace1]

I love your honesty

[@rsALEX]

You can kinda make activated carbon with practically any organic matter, even if tamerin is better with some techniques. But I gotcha, it's pretty much bark you can't do much with it lol. I wonder if maybe you can make some weird tea.

[@Dockhead]

im wondering if you could smash it up into course chunks and use it as a sort of soil agent type thing like how them clays balls are used in hydroponic growing or perlite in soil growing. but then again i dont know if they would succumb to degrading and dying or decomposing from being wet or absorbing constant moisture.

[@I.amthatrealJuan]

The dedication of you to scour highly technical scientific articles from the American Chemical Society just to find a use for tamarind shells is... astounding. Edit: This must be the most effort you put for a single episode.

[@Dockhead]

i was honestly impressed he found some bizarre article on over expressing the process of turning tamarind into active carbon.

[@veew9500]

Very interesting... Thanks for sharing.

[@lieblee3063]

Yes the young tamerind is delicious with sweet sauce.Leaves are great as sour soup.

[@Hortifox_the_gardener]

I see upload. I click. I watch. I enjoy. Thank you!

[@teporahmusic]

I’m that weirdo who saves cool things that have no use. It’s so exciting to know that I can now use my jar of tamarind seeds to make a tasty snack. Thank you for making videos that aren’t two seconds long and that don’t go at rocket speeds that make me feel like I need to wear a helmet while I’m watching them.

[@WeirdExplorer]

those videos hurt my eyes! enjoy the Tamarind seeds!

[@heyy13]

I love tamarind. There was a tree on the walk to the bus stop from primary school when i was a child and i used to raid the fallen tamarind and just stuff my face with them. They're so acidic they'd make all the skin in my mouth peel, but totally worth it!

[@juanagarlington4883]

I love listening to you, you’re funny 😂 Thanks 🙏🏼

[@bxxmb80]

Soak the peeled pods in hot water for an hour or so then mash up pulp with hand and the seeds seperate very easy and u have tamarind pulp to use!

[@LarsSveen]

Oooh, next do Carob. There are a lot of carob trees in my area, and my mom used to pick and use them in recipes.

[@parasharkchari]

Thing about vada (or what you might see in restaurants as medhu vada), you use the peeled urad dal, which has an off-white color. The whole urad with the black skin on is typically used for dal makhani (well, it's the most famous dish that uses it, anyway). If you try making a blatantly simple soup with it, you'll get something quite gelatinous in texture. Part of the point of urad dal is that a batter made with it can hold a lot of air. Using the baking soda (or eno) would make open bubbles, which plays a lot into why you had a greasy result. When we make it in India, it's typically done with a stone grinder, which incorporates a lot of air as it grinds. Forming vada with your hand is a skill that will take time to master, but one thing you should try is wetting your hands before... It'll help the batter slide off cleaner.

[@rudrakshtiwari1820]

Hey, you can dry them and then take out the seeds. That would be super easy. Love from India 💓

[@avariceseven9443]

Been years (or even more than a decade) since I had a fresh tamarind. I remember as a child I would've lick those stringy rooty things that are inside. Just looking at it made me salivate.

[@CaroleMcDonnell]

In Jamaica we don't eat the seeds. But I do admire but also worry about your culinary bravery a lot . Thanks.

[@Looknobook]

Best video I’ve seen on KZbin today

[@Tbird2191]

Lol.....we love to suffer along with you Jared!🤣🤣 can't wait to see what's next!🐈💞

[@chairshoe81]

village food factory with daddy arumugam is number 1 indian cooking channel

[@mabelheinzle2275]

Really interesting- thank you 🙏

[@censusgary]

I think “dal” (also written dahl, dalh, dall, etc.) can refer to any kind of legume. I’ve seen “dal” on labels of lentils, chick peas, mung beans, peas, and some other beans. Usually a second word is combined with “dal” to designate the type of beans or peas.

[@DivPrat]

Yes, any legumes or pulses are called dals. In sanskrit 'dal' means split, similarly 'dwidal' means dicot plants.

[@19683]

Split

[@senhorinhadasilva7894]

Thanks to nforme the used of the Tamarine seeds , bu if you put in de whater it will be much quek to retain the Tamarine juice and clean seeds to continued to informe oll the benefit of Tamarine seeds . I enjoyed all the details thankyou ✌👍 .

[@Ngan.marianguyen]

Its so useful! Thanks so much😮

[@andrescalvo4386]

If you want to remove the pulp fast you got to put it in water and boil it for a bit, it breaks apart and you can use it as you like.

[@oxoelfoxo]

yep! diluted pulp is still very sour and useful and it would have made the job of taking out the seeds 100x easier and faster

[@shivamaraj7055]

Great review

[@shreyasss9047]

Remove the shells and veins Put the pods out in the sun for one day Get them inside your home in the evening and allow them to cool for an hour This will make them less sticky Place one tamarind on a solid surface and hit it with a hammer. This gives you both tamarind pulp and seeds. This is how tamarind is processoed in a large scale for its pulp. This is more effective