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The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

A non-carbonated beverage flavored by tamarind, which is a tropical fruit from a shade tree that was originally found in Asia and North Africa.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A fruit, herb or dairy product that is used to alter the flavor of foods to lighten overly sweet flavors or to lighten the intense heat of spicy ingredients.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.