Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Tamarind pulp | 45 g | Sour, Sweet · Heating |
 Dry ginger | 1 g | Pungent · Heating |
 Green cardamom | 1 g | Sweet, Pungent · Cooling |
 Jaggery | 55 g | Sweet · Heating |
| Water | 900 g | Whole culinary ingredient |
Step-by-Step Preparation
- Prepare the tamarind pulp by washing, crushing, or steeping it as appropriate.
- Combine it with part of the water and the jaggery; stir until dissolved.
- Add the dry ginger, green cardamom and let the flavors settle for five minutes.
- Strain for a clear drink, pressing gently without forcing coarse particles through.
- Serve at cool room temperature without ice.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (South Indian panaka tradition)
Tamarind Jaggery Panaka is a lightly sweetened water-based refreshment. Vata: serve without ice and sip slowly. Pitta: use the lower sweetener amount and cooling aromatics. Kapha: dilute well and keep the sweetener minimal.
USDA Nutrition Facts for Tamarind Jaggery Panaka
| Nutrient | Per 100g | Per Serving (1 serving (250g)) |
|---|---|---|
| Energy (Calories) | 32 kcal | 81 kcal |
| Protein | 0.2 g | 0.4 g |
| Total Carbohydrates | 8.3 g | 20.9 g |
| Dietary Fiber | 0.3 g | 0.7 g |
| Total Sugars | 7.0 g | 17.4 g |
| Total Fat | 0.04 g | 0.1 g |
| Calcium | 10.9 mg | 27.3 mg |
| Iron | 0.76 mg | 1.91 mg |
| Magnesium | 9.3 mg | 23.3 mg |
| Phosphorus | 6.5 mg | 16.3 mg |
| Potassium | 88 mg | 221 mg |
| Sodium | 6 mg | 15 mg |
| Zinc | 0.05 mg | 0.12 mg |
| Copper | 0.01 mg | 0.03 mg |
| Manganese | 0.06 mg | 0.15 mg |
| Selenium | 0.1 µg | 0.3 µg |
| Vitamin C | 0.2 mg | 0.4 mg |
| Vitamin A (RAE) | 0.09 µg | 0.2 µg |
| Vitamin E | 0.01 mg | 0.02 mg |
| Vitamin K | 0.1 µg | 0.3 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.05 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.02 mg |
| Niacin (Vitamin B3) | 0.10 mg | 0.24 mg |
| Vitamin B6 | 0.00 mg | 0.01 mg |
| Folate (DFE) | 0.6 µg | 1.6 µg |
| Choline | 0.4 mg | 1.1 mg |
