Fruit tamarind

Malam as steemit all in particular to good-karma

fruit tamarind Bvis a kind of sour fruit taste, commonly used as a seasoning mixture in many Indonesian dishes as a flavor or acid flavor enhancer in food, for example on sour vegetables or sometimes pempek.Asam sauce is also used for a mixture of traditional herbal medicine is herbal carrying.
The flesh of tamarind is very popular, and is used in various ingredients or ingredients in various parts of the world. The young fruit is very sour taste, and is usually used as a spice vegetable or a mixture of rujak salad. Ripe fruit can be stored long after peeling and slightly dried with the help of sunlight. Kawak acid - as it is commonly called - is commonly traded between islands and between countries. Aside from being a spice, to provide a sour taste or to eliminate fishy fish odor, asem kawak is commonly used as syrup, jam, confectionary, and herbal medicine. [2] [4] How to make it is to dry the fruit of the tamarind fruit that has been dumped skin that has dots as small as a duck egg. Furthermore, this kawak acid can be processed into honey acid, by drying kawak acid in a closed place, until a blackish brown liquid comes out. This fluid - acid honey - is used to treat sprue (sprue). As a canker remedy, can also use bark to gargle. [5]