Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.) But nothing beats eating it straight from the pod if you ask us. If you ...

Add Yahoo as a preferred source to see more of our stories on Google. Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Lydia Pursell "Tamarind adds its bewitching sharp-and-tangy ...

When Asian food has a distinctive sourness that seems like citrus but is somehow more complex, chances are good that its flavor base is tamarind. Its pulp is processed into a dark brown paste, which ...

If you’ve never used it before, tamarind might come across as a difficult ingredient. While seedless pulp is available at many markets, it’s frequently packaged in blocks — the pulp (or paste) is ...

Walk into almost any taqueria and you can get “agua de tamarindo,” a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.

Tamarind remains a bit of a mystery to most cooks in the United States, but its sweet and sour pulp is appreciated by cooks from its native range in tropical Africa to India, Mexico and beyond. The ...