Tamarind is a sticky brown acidic pulp from the pod of a tree of the pea family, widely used as a flavouring in Asian cooking. Its partially dried fruit is used to make medicine. Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine.
Country of Origin
Store in a cool and dry place