Chef Gregory Gourdet uses tamarind pulp to make a fruity, sour syrup that helps balance the tropical sweetness of the pureed pineapple. Serve it over plenty of ice for an instant refresher.

Get to know this sweet and sour ingredient that spans cuisines. I grew up in a South Indian household, and the first kitchen ...

As it ripens, the juicy pulp becomes paste-like and more sweet-sour. Tamarind pulp is widely used for cooking in South and Southeast Asia, Mexico, the Middle East, and the Caribbean. The seeds and ...

Its unique taste veers from sweet to sour, and also defies easy categorization. We caught up with a chef and a produce expert to better understand the different types of tamarind and how to enjoy ...

Upgrade your favorite whiskey drink with just one tablespoon of tamarind paste. Andy Ricker is a James Beard Award-winning chef and founder of the acclaimed Pok Pok restaurants. He has co-authored ...

Heat oil in a pan, add mustard seeds, curry leaves, peanuts, and dried red chilies. When they splutter, mix in tamarind paste ...

Here are a few powerful health benefits of tamarind. The tangy superfood that boosts immunity, aids digestion, and supports ...