Translations:Tamarind/30/en

Tamarind pulp is the most common part of the tamarind plant utilised for culinary purposes, being used in a range of chutneys, curries, sauces (such as Worcestershire sauce and barbecue sauce) and beverages (such as tamarindo). In Sri Lanka tamarind pulp has been used as a lime alternative and in Senegal the pulp is mixed with sugar to produce sweet meats known as ‘bengal’ In India tamarind pulp is made into a juice used in the preservation of fish and in many countries of East Africa the pulp is used in the making of a dish called ‘ugali’ (a type of maize flour porridge). Tamarind fruits have been utilized in the production of tamarind syrup in Puerto Rico which is used by street vendors to flavor shaved ice.