Tamarind

Literally translating as ‘Indian date’, tamarind is produced from the pods of the tamarind tree, a native of tropical east Africa that has been cultivated in India since ancient times and that now grows in tropical countries across the globe. The pods contain seeds and a dark-brown, sticky pulp that is dried, with or without the seeds intact, for use as a souring agent in all Asian cooking, in sauces, curries, soups, with fish and poultry and so on. Tamarind gives food a fruity, sweet-sour flavour. It is considered a mild laxative and digestive aid and is used to treat bronchitis and sore throats.