Commonly used in Indian cuisine, tamarind paste comes from which part of the tamarind tree?

Tamarind paste is from the fruit—or pods—of the tamarind tree, specifically the sour, dark, sticky pulp that surrounds the seeds within the pod. While some cuisines use tamarind paste to make desserts and even candy, in Thai cooking it is used mostly in savory dishes. Classic pad Thai is made with tamarind, as are some Thai curries and seafood dishes.

Indian curries also call for tamarind. Tamarind is also a common ingredient in Indian and Mexican cuisines, as well as Vietnamese, Latin, and Caribbean cooking. It is also a key ingredient in Worcestershire sauce, contributing to the distinctive tang.

The tamarind tree is a common fruit tree that is native to Africa but now grows all over Asia and also in Mexico; it bears large brown pods that contain the tamarind fruit. The dark reddish-brown fruit is removed from the pods and must be separated from the seeds in order to become a ready-to-use cooking paste.