Firstly, thanks for your lovely SOS !
This ancient Indian ( African and New World: Puerto Rican, Mexican, Colombian, Brazilian, Cuban & Dominican Republic ) bark comes in four formats: Juice, Pulp, Gel Paste ( Jelly like quince or guava fruit ) and the Bark itself.
This product is available in the USA in all major supermarkets carrying GOYA Products.
It has miracle properties, for the indigenious Shamans of Brazil, Cuba, The Dominican Republic, Cuba and Mexicans in addition to the Indians of India.
It is used for healing intestional and stomach related diseases as well as menstral and infertility issues.
The tasting notes: bitter with an acidy post swallow.
( I drink it once a week, however, it is not sweet at all ) and one has to accustom to this bitter side of their palate to like it.
The only recipe I have ever made with it is a west coast Pacific Mexican prawn dish called SOL Y SOMBRA = the sun and the shadow. I prepared it as a salsa ...
Here are the ingredients ( if you would like the recipe in full, let me know )
400 grams of pulp of tamarindo ( tamarind )
10 grams of minced garlic
40g chipotle chili peppers minced
45 grams white onion minced
75 Ml. Sour Cream
40 Ml. Evoo
75 grams of sugar