Tamarind Squash
Code : P14191

750 ml

High Tartaric Acid: A potent natural antioxidant that gives the squash its unique sourness and helps fight free radicals.
Electrolyte Rich: Packed with Potassium, Magnesium, and Calcium, making it an excellent rehydration drink after sun exposure.
Vitamin B-Complex: Contains significant levels of Thiamin and Niacin, essential for cellular energy and nerve function.
Fibre Content: Includes pectin and hemicellulose which aid in smooth bowel movements.

Aged Tamarind Pulp: Uses tamarind that has been aged naturally to develop a dark, deep umami flavour and reduce raw astringency.
Regional Blend: Infused with a hint of roasted indigenous spices to create a savoury-sour profile typical of Assamese refreshments.
Artisanal Extraction: The pulp is double-strained to ensure a silk-smooth consistency without any grit or fibre. 

Natural Thermoregulator: Acts as a powerful cooling agent, helping to lower body temperature during heatwaves.
Digestive Tonic: Stimulates the secretion of gastric juices, helping to relieve indigestion and heavy stomach after a meal.
Liver Support: Traditionally used in folk medicine to support liver detoxification and improve bile flow. 

Deep Umami: A rich, earthy base that sets it apart from bright citrus-based squashes.
Tangy-Bold: A sharp, puckering acidity that is immediately refreshing.
Spiced Undertone: Subtle notes of roasted cumin and black salt provide a complex, savoury finish.

Boldly Tart: The primary taste is a sophisticated, clean sourness.
Mellow Sweetness: Balanced with just enough sweetness to round off the acidic edges.

Primary: Concentrated Tamarind Pulp (Sourced from local Assamese Teteli trees).
Sweetener: Refined Sugar.
Mineral water

Duration: 12 months from the date of manufacture.
Post-Opening: Best consumed within 45–60 days.
Stability: The high acidity of tamarind makes it naturally resistant to most food-borne pathogens.

Cool Environment: Store in a cool, dark pantry away from the kitchen stove or direct sunlight.
Seal Tight: Always ensure the cap is tightly closed to prevent the aroma from escaping.
No Metal: Avoid storing the concentrate in metal containers; keep it in the original glass or food-grade PET bottle.

Geographic Source: Manufactured in Assam, India.
Sourcing: Tamarind is sourced from village homesteads and the drier belts of the Brahmaputra Valley where the fruit achieves peak tartness.

Ancestral Cooler: Tamarind water has been used for centuries by agrarian communities in Assam as a field drink during the paddy transplantation season.
Post-Meal Ritual: Reflects the Assamese love for Tok (sour elements), often served after heavy feasts to aid digestion. 

Drought-Resistant Crop: Tamarind trees require almost no irrigation, making them one of the most eco-friendly fruit sources in the region.
Carbon Sequestration: Sourcing from decades-old tamarind trees supports the maintenance of village forests that act as local carbon sinks.
Zero-Waste Extraction: The seeds are often separated and provided to local traditional medicine practitioners, ensuring no part of the fruit is wasted.

The Golden Ratio: Mix 1 part squash with 4 parts chilled water. Stir well until fully integrated.
Assamese Shikanji Style: Add a pinch of freshly ground black pepper and a few crushed mint leaves for an extra refreshing kick.
Warm Winter Sip: Can be mixed with warm water and a bit of honey to act as a soothing throat tonic during the cold months.
Garnish: Serve in a tall glass with a salt-rimmed edge to enhance the savoury-sour notes.