The tamarind tree produces pod-like fruit, 12-15 cm in length with a hard brown shell. It contains an edible pulp used in cuisines around the world. Tamarind is cultivated around the world in tropical and subtropical zones. Today, India is the largest producer of tamarind. The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico.

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Tamarind pulp is a key ingredient in flavouring curries and rice in South Indian cuisine. For instance, in Thailand Tamarind is a very important ingredient from the famous Pad Thai. 

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Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks. In the Philippines, the whole fruit is used as an ingredient in the traditional dish called ‘Sinigang’ to add a unique sour taste, unlike that of dishes that use vinegar instead. Across the Middle East, from the Levant to Iran, Tamarind is used in savory dishes, notably meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.