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By Sri Owen
Published 1994
Tamarindus indica; asam, asem, asem Jawa. This is one of our many sources of sourness in cooking. In tropical countries, the pods are sold freshly picked from the tree. If the tamarind is already ripe, the skin is likely to be cracked, and is easily peeled off. In the West it is sold already pulped and packed in dark brown blocks. At the time of writing, fresh tamarind is available in Thai and Indian shops in Britain, and in the food halls of some large department stores in London.
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