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Tamarind
Used to create a sour note in many South East Asian dishes. When unripe, the tamarind pod is greenish brown and closely attached to the pale flesh. When ripe, the shell is reddish brown and more easily seperated from the pulp, which becomes rich brown and sweeter, though still acid. The pulp surrounds large, shiny brown seeds and a few strong fibres run the length of the pod between the pulp and the shell. There is a variety caled 'sweet tamarind' where the pulp is sweeter, though slightly tart. In Thailand it is easten fresh as a snack. To prepare, soak the flesh in warm water and massage it until the seeds and fibres come away (and can be discarded) and the water becomes an opaque and soupy brown liquid. Add to soups, stews and curries. Also known as: som ma kham (Thailand), me (Vietnamese).
