| The fruit of a
tropical tree, tamarind is an indispensible spice in most
south Indian kitchens. Today, India is the only producer
of tamarind on a commercial scale. A large part of India's
production of tamarind is exported to West Asia, Europe
and America, where it is used in such food specialities
like Worcestershire sauce. This spice also comes in the
forms of pulp and juice concentrates which mainly go into
the preparation of cool drinks, seafoods and a range of
sophisticated cuisine. Tamarind is obtained from a curved
brown bean-pod from the tamarind tree. The pulp inside
the pod has a sweet and sour flavour and aroma.
Tamarind is used widely as a souring agent in Indian
dishes, curries and chutneys. It is an important ingredient
in sauces and is vital to the popular Worcestershire
sauce. Tamarind contains pectin, which is used in the
manufacturing process of commercially produced jams.
Hence, it is found in many jams, jellies and fruit drinks.
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