Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.) But nothing beats eating it straight from the pod if you ask us. If you ...

"Tamarind adds its bewitching sharp-and-tangy tones to cuisines across the world; it's a magical ingredient that has the power to cure, quench, and make our mouths pucker (in the best way possible)," ...

Walk into almost any taqueria and you can get agua de tamarindo, a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.

These salmon skewers with tamarind sauce, adapted from a recipe by chef Marcus Samuelsson, make a quick weeknight meal but also work well if you’re planning for company. The sauce combines fresh onion ...

Togarashi salt: 1/4 cup togarashi stirred well into 1/4 cup kosher salt Fresh lime juice for wetting lip of glass 1 1/2 ounces Patron Silver tequila 1 ounce tamarind purée, see cook’s notes 2 ounces ...

This is a vivifying soup, good in warm or cold weather. The chile and ginger gently warm your mouth, while acidic tomatoes and tart tamarind come together in the delicate and fragrant broth, which, ...

Tamarind chutney, commonly referred to as Imli chutney, holds a significant place in Indian culinary culture as a crucial condiment. Renowned for its unique blend of tangy and sweet flavors, it is ...

Imli is loaded with tartaric acid and antioxidants, which help metabolism. It is also rich in vitamin C, which helps prevent dehydration. It also detoxifies the skin, which prevents acne breakouts.