Tamarind adds a sour depth to curries, glazes, dipping sauces and stir-fries. It’s paramount that you have this in your refrigerator to use this book. I can’t stress that enough. It makes everything taste balanced and connects the dots between sweet and sour, salty and spicy. The paste is made from the sticky pulp of pods of large tropical trees. Either it’s packed with all of the seeds in bars or in jars already sieved and ready to go. It’s sold under the names tamarind purée or tamarind paste. If it looks particularly thick, then thin it back with some water. Every brand is slightly different.