JaanYar
Chapter 1 of 13

Tamarind

If You Read Nothing Else

Brown tamarind pods with one broken open to show the sticky dark brown pulp and glossy seeds inside
Inside the brittle pod is sticky brown pulp wrapped around hard seeds.

It's a pod, not a berry — a member of the bean family.

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Used for sourness in cooking, rarely eaten plain.

Sold as blocks of pulp, as paste, or as whole pods.

Crack open the brown pod and you'll find sticky, sour-sweet pulp. Cooks use it much like lemon: to add sourness.

Known to botanists as Tamarindus indica.