The tamarind tree (Tamarindus indica) and its sour pulp. Robinson glosses tsamiya as 'tamarind tree; its fruit is sometimes cooked in fura', and 'the acid pulp of tamarind which is used as leaven'. Perani and Wolff also record rigar tsamiya, a gown of beige indigenous wild silk (from anaphe moth cocoons); with barage gowns, it was among the most esteemed caliphate gowns.
Tsamiya pulp was added to give the drink a sour taste.