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Tamarind (Tamarindus indica, L.), native of Asia and Africa and a member of the pea family.  The fruit is a strap-shaped pod from 7.5-15 cm. (3-6") long, containing anything from 3-10 black seeds.  When ripe, the pods are dark chocolate brown and sweet.   

The tamarind tree produces a seed pod that is used extensively in Indian and South-East Asian cookery.  The seeds are embedded in dense, sticky pulp, the aromatic sweet-sourness of which is very appealing.  The fruit (or pod) has many uses:
  • When young, used in meat and dishes as a seasoning.
  • When fully grown, the pods are opened and the pulp eaten fresh.
  • Used as a spice and souring agent.
  • Used as a barbeque sauce or a marinating ingredient.
  • Pulp used for confectionery- (tamarind candy) 
Tamarind can be a bit hard to find depending on where you live, but tamarind pulp is available seeded, liquid, in block of pulpy paste or even in powder from Indian and Asian food stores.



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