Name: Tamarind Whey
Ingredients: 2 ounces tamarinds; 1 pint milk

Why it works: Tamarind and milk work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 57 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tamarind Whey

Ingredients

2 ounces tamarinds
1 pint milk

Directions

Boil 2 ounces of tamarinds in 1 pint of milk.
Strain the mixture through a muslin bag.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Tamarind + milktop 19% of all pairs

Smell alikemoderate

Cooked together57 recipes

Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tamarinds: Provides the sour, acidic flavour that defines the drink.
Milk: Carries the tamarind flavour and gives the drink a smooth, creamy body.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.