The first experiment with tamarind seeds. Boiled it long enough but did not make it softer. Dumped.
The second experiment. As suggested by Simon, I roasted some sampalok seeds for 15 minutes. Removed the skin and munched in with all my might. I enjoyed the crunchy hard property.
The third experiment. How about tamarind coffee?
I saved about 26 sampalok seeds. I got them from haleya sampalok. It’s similar to ube haleya but he main ingredients are sampalok pulp and glutenous rice. It looks like a more fluid version of kalamay buna.
I roasted the seeds over low flame until crunchy enough to pierce with pliers. I milled it, coarse grind, and roasted again for few minutes. I did it to get a more or less even roast. I never removed seed coats for convenience.
For testing, I added one cup water boiled for five minutes. Filtered off roasted sampalok and transfered to a mug.
If the process was done by someone else, I would immediately conclude that it was a rice coffee. The two have similar odor characteristic. I cannot clearly described but definitely not the smell of burning coal.
Pouring to mug produced bubbles that lasted for more than 30 seconds. Significantly longer than regular brewed/instant coffee and tea.
I thought it was black but bringing it in bright light showed the true color. It is dark red when in cup but red orange when small amount is held in spoon. The shade might be due to dark red seed coat.
It taste bitter and astringent (mapakla). Felt like a thin film of latex was painted throughout my mouth and around the tongue. The same sensation I felt when I first drink a Lipton tea. It tasted well with sugar.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.