Tamarind

What it is

Tamarind, Tamarindus indica, is a tree in the bean family. Its curved pods are about 5–18 cm (2–7 in) long. Under the shell, coarse strings run along the pulp, which wraps around hard, glossy brown seeds.

Its sourness comes from tartaric acid. That acid stays as the fruit ripens and gains sugar. Sweet and sour varieties also differ from one another: a sweet snacking pod and a sour cooking tamarind are not simply different stages of ripeness.

Where it comes from

Tamarind comes from tropical Africa and has grown in India for centuries. It is now a fruit and shade tree across the tropics, including Mexico and South Florida. In Tamil Nadu, Dindigul, Theni and Madurai grow it; PKM 1 and Urigam are the favoured varieties there.

How it's eaten where it grows

In India, imli chutney cooks tamarind with jaggery and spices, sometimes adding dates. The sweet-sour sauce goes with samosas and pakoras and into chaat snacks such as bhel puri.

Mexico’s agua de tamarindo mixes the pulp with water and sugar and serves it over ice. The pods are shelled, softened in hot water and freed of seeds and strings; the pulp is then blended and strained.

How it's grown

Tamarind grows into a broad shade tree with fine, feathery leaves. It needs a long, well-marked dry season to fruit. In Tamil Nadu, planted trees begin bearing from about their fourth year. For whole pods sold as fruit, harvesters clip the stalks to keep the brittle shells intact.

When and where you'll find it

Tamil Nadu’s harvest usually falls in March and April. Around Darwin in Australia, it usually runs from June through August. In the US, Mexican groceries carry whole pods, often beside the spices or dried chillies. Asian groceries are a route to tamarind paste and frozen concentrate for cooking.