A fruit from Asia used widely in dishes from India and South East Asia,
and often sold in supermarkets here as a puréed pulp in little jars,
alongside the Thai curry paste and pre-chopped ginger. Sometimes known
as the Indian date, which gives you a clue as to its natural form.
Tamarind adds a note of sweet and sour, though a squeeze of lemon juice
is often an acceptable alternative. You probably already have a tiny
bit of it in your cupboard, as it’s one of the ingredients in
Worcestershire sauce.
Recipes with tamarind
Easy coconut and tamarind chutney
Indonesian beef rendang