Tamarind

The tropical tamarind tree is prized for its pods, each containing a sticky, fleshy sweet-sour pulp wrapped around small hard seeds. The pulp is used to flavour Thai and Indian curries and chutneys, or in sauces such as worcestershire. Tamarind is sold as an easy-to-use purée in jars. You can also buy it in blocks or cakes that still contain the seeds. To use, cut off a little, mix with hot water and press through a sieve, then discard the fibrous leftovers and use the tamarind water. Store the purée or blocks in the fridge where they will last up to a year. Tamarind can also be sweetened into syrups and sweetmeats.