Tamarind paste

Tamarind paste is the seedless, concentrated pulp of the tamarind pod (Tamarindus indica), pressed and reduced into a thick, sticky, dark-brown mass that tastes intensely sweet-and-sour with a date-like, faintly smoky depth. It is the workhorse souring agent of South and Southeast Asian, Middle Eastern and Latin American cooking — stirred into curries, soups, chutneys, sauces and drinks wherever a bright, fruity tartness is wanted.