Tamarind, often called for in paste form, is tart, slightly sour, incredibly versatile, and perfect for sweet and savory ...

Another trick I use that doesn’t require pressing on the tamarind is to find a bag with a higher distribution of longer pods, as the longer pods are easier to crack, which indicates quality.

It is for this sourness that it is prized and used to lend a pleasant sour ... block of the dark brown whole shelled pods, sometimes called “wet tamarind”. I have seen balls of wet tamarind ...

Available in pods, blocks, or as a concentrate ... an acidic liquid flavouring used in Asian and Caribbean cooking. Use tamarind to flavour meat and vegetable curries, chutneys and dhals.

Mbua prefers to use compost manure and organic fertilisers ... a mature tamarind tree may produce anywhere from 150 to 500 kilogrammes of tamarind pods per year, depending on factors like climate ...