Tamarind

Poor tamarind is not a beauty, but is one of my very favourite ingredients. The fruit has knobbly, brittle, brown pods that hold a sticky, caramel-like pulp with a tantalising mix of sweet and sour. The fibrous pulp has to be mixed with warm water and the paste squeezed out from its strings and seeds. You can buy tamarind pressed into a block and make the paste yourself, but it is much easier to buy a jar of paste ready prepared. Do be aware though that the strength and sourness can vary a lot, from thin tamarind waters to thick and tangy pastes. Taste as you add until you have the right level of fruity tartness.