Tamarind

Tamarind pulp lends a sour plum-like tang to dishes it is used in. The tree from which the pods come from are native to Africa but are prevalent in India where there is even a state called Assam. The preserved pulp, made up of several seeds coated with gelatinous flesh, is soaked in hot water (volume according to recipe) for at least 10 minutes. The pulp is then squeezed in muslin or pressed dry in a sieve (using your hands or a spoon) to extract its concentrate. The juice is sometimes combined with more water for volume.