Tamarind

Tamarindus indica

fruit

Brown, sweet-sour, sticky pulp in the pods of a large tree alone in its genus, from Africa and adopted in India; it sours curries, chutneys and pad thai. 100 g provide 5 g of fibre, 74 mg of calcium and 2.8 mg of iron.

Origin

East Africa, adopted in India

Season (United States)

imported · all year round

Preparation

You eat the pulp; the brittle shell, fibers and hard seeds are removed.

Did you know?

Its name comes from the Arabic tamr hindi, “Indian date”; and it is one of the ingredients of Worcestershire sauce, invented in England.