Tamarind

A sticky brown fruit in a crisp pod, ripe, tart tamarind flesh is used for juice or as a flavouring for both sweet and savoury sauces, as an acidifying agent, as well as for ice cream and drinks. It is available fresh still in the pod, as a compressed block of pulp with the black seeds still in, as a paste and as a concentrate, already diluted with water and seedless.