Tamarind

Tamarind is a tangy, sweet‑sour fruit used mainly as a natural souring agent in curries, sambar, rasam, chutneys, and chaat sauces. The sticky brown pulp is soaked in water and strained to make tamarind water or paste, which adds depth and balanced acidity to both Indian and Southeast Asian dishes like fish curries, tamarind rice, pad thai, and chutneys.