Tamarind

A native of tropical East Africa or perhaps India, now widely grown, the tamarind tree bears pods that are used to make a souring agent indispensable not only in Indian cuisine but in many Southern Iranian, Chinese, Thai, and Vietnamese dishes. The partly dried, seeded pods are sold in many specialty groceries. These stores also sell liquid flavoring and paste made from tamarind. To make your own liquid or paste, see “Tamarind Paste”.