https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATamarind%2F23%2FenTranslations:Tamarind/23/en - Revision history2026-09-13T03:02:58ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tamarind/23/en&diff=149695&oldid=prevFuzzyBot: Importing a new version from external source2025-06-07T00:36:24Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a [[pickling]] agent or as a means of making certain poisonous [[Yam (vegetable)|yams]] in Ghana safe for human consumption. As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. The sourness varies between cultivars and some sweet tamarind ones have almost no acidity when ripe. In Western cuisine, tamarind pulp is found in [[Worcestershire sauce]], [[HP Sauce]], and some brands of [[barbecue sauce]]).</div>FuzzyBot