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.

When you want to add a little extra zing to your dish, tamarind, a fruit pod native to Asia and northern Africa, is the perfect ingredient. The flavor, used in a number of cuisines, adds an assertive ...

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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 ...

Claudia Roden is a legendary Egyptian British author and cultural anthropologist of Syrian Jewish descent. Her many cookbooks, like The Book of Jewish Food and A Book of Middle Eastern Food, have won ...