Tamarinds, raw

Tamarind pulp comes packed inside a brittle brown pod and has a sticky, dense texture with a flavor that's both tart and sweet, closer to dried apricot crossed with lime. Cooks pry it from the pod and work it into pad Thai sauce, Indian chutneys and rasam, Mexican aguas frescas and candies, and it's a key souring agent in Worcestershire sauce and many curries; a little tamarind paste or concentrate goes a long way to balance rich or fatty dishes. In West African and Caribbean kitchens it's also simmered into glazes for grilled meat, where its acidity plays the same role lemon or vinegar might elsewhere.

Fresh pods should feel firm with pulp that gives slightly, and can be kept at room temperature for a short time or refrigerated for longer storage, while tamarind paste or concentrate holds well in the fridge once opened for months. A cup of pulp runs 239 calories with 38.8 grams of sugar, so it's used more as a flavoring ingredient than a low-sugar snack, but it also supplies 22% of the Daily Value for magnesium, 18% for fiber and 16% for iron per this serving, notable numbers for a fruit typically used a spoonful at a time rather than eaten by the handful.