TAMARIND PASTE

The pulp of the tamarind fruit is the main portion used in food production. When slightly unripe, it has a sharp, tangy flavour with high acidity and is widely used in candies and dishes across Asia and Latin America. While tamarind candies are less popular in the United States and Europe due to the preference for sugary-sweet varieties, in many Asian regions they remain a favorite. As the fruit ripens, it becomes much sweeter and is used in preparing various desserts and refreshing drinks. Tamarind is also a key spice in curries, particularly popular in parts of India. Although not native to India, tamarind was introduced from Africa long ago and has become so deeply integrated into local cuisine that it is now considered a staple ingredient.