The flesh of tamarind (Boh Me) is very popular, and is used in various ingredients or ingredients in various parts of the world. The young fruit is very sour taste, and is usually used as a spice vegetable or a mixture of rujak salad. Ripe fruit can be stored long after peeling and slightly dried with the help of sunlight. Kawak acid - as it is commonly called - is commonly traded between islands and between countries. Besides as a spice, to give a sour taste or to eliminate fishy fish smell, asem kawak commonly used as syrup, jam, confectionery and herbal.How to make it is to dry the meat of tamarind fruit that has been discarded skin that has a sphere as small duck eggs. Furthermore, this kawak acid can be processed into honey acid, by drying kawak acid in a closed place, until a blackish brown liquid comes out. This fluid - acid honey - is used to treat canker sores. Source
