Tamarind — the sour, sticky, intensely flavoured pulp found within the curved pods of the Tamarindus indica tree — is one of the world's great souring agents, contributing its uniquely complex, tart-sweet, fruity-acidic character to the cooking traditions of India, Southeast Asia, the Caribbean, Latin America, and West Africa with an influence that is truly global in its reach. From the signature tang of Indian chutneys and rasam to the sourness of Pad Thai, the sharpness of Worcestershire sauce, and the fruity acidity of Caribbean fish preparations, tamarind's influence on world cuisine is both profound and pervasive. Lioncroft's Tamarind is sourced from quality producers and prepared for convenient use.

Working with tamarind is a deeply satisfying and fragrant experience. The block is soaked in warm water, the pulp worked and pressed to extract the rich, dark, intensely sour liquid, which is then strained to remove the fibres and seeds before being used in cooking. This tamarind water or paste forms the essential sour base of Indian chutneys — particularly the dark, sweet-sour tamarind chutney that is the essential accompaniment to samosas, chaat, and street food — as well as the souring agent in sambar, dal preparations, and the intensely flavoured imli pani of pani puri. Rich in Vitamin C and tartaric acid, tamarind also has genuine digestive properties. Lioncroft's Tamarind is an authentic, quality product for any kitchen that values the genuine depth of this extraordinary ingredient.