A thick, dark paste made from tamarind pulp and water, concentrated to capture tamarind’s unique balance of sharp sourness and tropical sweetness. Used widely in Indian and Southeast Asian cooking, it adds depth and tang to curries, chutneys, pickles and preserves, and is the traditional sour note in vindaloo. In the UK, tamarind’s flavour is also found in sauces such as brown sauce and Worcestershire sauce. Simply dilute if needed and enjoy its bold, fruity acidity in both savoury and sweet dishes.