Tamarind is possibly the most popular of souring agents in Indian and Asian cooking. It adds an appetizing tang and fruity background flavour to curries, sour soups and sauces.

To make Tamarind water from Tamarind Block, take a walnut-sized piece, soak it in 2 tablespoons of hot water for 10-15 minutes. Strain off the liquid, so as to leave behind any remaining seeds and pulp.