Tamarind is a sweet, tangy fruit that grows in brown pods on a tree that is native to Africa. It is now cultivated worldwide and used in many cuisines to flavor sauces, curries, drinks, and candies.
Sweet tamarind chutney is a very common accompaniment to snacks and fried foods in India and Pakistan, especially with samosas. It is also an important ingredient in sambar, rasam, and some types of masala chai.
Tamarind pulp is an important ingredient in Worcestershire sauce, HP Sauce, and some other flavors of barbecue sauce.
Tamarind is used in the Philippines as a source of sourness for sour soups including sinigang and sinampalukan, and is candied as champóy na sampalok.
In Mexico, Central and Latin America, and the Caribbean, tamarind is used to flavor soft drinks, agua fresca, and to make candies.