Tamarind remains a bit of a mystery to most cooks in the United States, but its sweet and sour pulp is appreciated by cooks from its native range in tropical Africa to India, Mexico and beyond. The ...

"Tamarind adds its bewitching sharp-and-tangy tones to cuisines across the world; it's a magical ingredient that has the power to cure, quench, and make our mouths pucker (in the best way possible)," ...

A kitchen pantry is an ever-evolving mix of old and new, familiar and unknown. It’s a combination of the food culture in which you were raised and the one that defines you today. It could be a hybrid ...

The province of Sindh, now entirely in Pakistan and the homeland of my parents, has its roots in the Indus valley civilization. For the people of Sindh, a community uprooted and dispersed by the ...

Walk into almost any taqueria and you can get agua de tamarindo, a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.

The holiday season has arrived, with cooler weather and (some) trees and leaves beginning to turn a beautiful auburn color. If you have not planned your Thanksgiving menu, this is a good time to ...

Even if you don’t know it, you’re probably familiar with the distinctive tang of tamarind. A staple in South and Southeastern Asian cuisine, it’s the tangy-sweet heart and soul of a killer Pad Thai ...

This Indian Tamarind Sauce recipe is just like the Sweet Tamarind Chutney served at Indian restaurants. It is made from tamarind, jaggery and basic Indian spices. I love serving it alongside these ...

If you’ve never used it before, tamarind might come across as a difficult ingredient. While seedless pulp is available at many markets, it’s frequently packaged in blocks — the pulp (or paste) is ...

To unlock the sour power of fresh tamarind, the pods or pulp must first be made into tamarind water. This tangy essence of tamarind is made by steeping fibrous tamarind flesh in boiling water, and ...

Tamarind remains a bit of a mystery to most cooks in the United States, but its sweet and sour pulp is appreciated by cooks from its native range in tropical Africa to India, Mexico and beyond. The ...