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The tamarind (Tamarindus indica) is a leguminous evergreen tree native to India or Africa. The pulp is edible and has a pleasant taste and it contains around 13% tartaric acid (as a mixture of tartaric acid and potassium bitartarate), 5% pectin and 33% fruit sugar. Tamarind fruit has been used as a raw material for the manufacture of several products like tamarind juice concentrate, tartaric acid, pectin, tartarates and alcohols (Lewis et al., 1964; Wealth of India, 1976; Anon 1982). The extract is used as in flavouring agent for sauces, chutneys, and curries to add acidity and enhance fruit flavours. Tamarind juice is being consumed world wide in different forms. It has medicinal values for treating many illnesses. Fresh tamarind juice is usually prepared by separating the seeds and fibres manually from tamarind pulp, and the juice is extracted with water in the ratio of 1:7 at boiling temperature. Home scale production of tamarind drinks prepared from Tamarind pulp or pulp concentrates is only confined to home and not very popular in the market, which may be due to prolonged tartness taste on tongue after drink. Also, there is a tendency to prepare such drinks as when necessary at home.