Also known as Indian date, the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in India. The large (about 5-inch-long) pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. Tamarind pulp concentrate is popular as a flavoring in East Indian and Middle Eastern cuisines much like lemon juice is in Western culture. It’s used to season full-flavored foods such as chutneys, curry dishes and pickled fish. Additionally, tamarind is used to make a sweet syrup flavoring soft drinks. It’s also an integral ingredient in Worcestershire sauce. Tamarind can be found in East Indian and some Asian markets in various forms: jars of concentrated pulp with seeds; canned paste; whole pods dried into “bricks” or ground into powder. Tamarind syrup can be found in Dutch, Indonesian and East Indian markets.