Tamarind noun

The sour pulp of the tamarind pod, used as a souring agent across three of Dopa's four cuisines.

Fruity sourness with a date-like depth; softer than lime, rounder than vinegar.

Soak block tamarind in hot water, work with fingers and strain; or use ready concentrate. It is the sour note in pad thai, massaman and many Mexican aguas frescas and Levantine marinades.

African in origin and carried to India and then Southeast Asia and the Americas along trade routes, tamarind is one of the few ingredients that appears in Thai, Mexican and Levantine kitchens alike, which is why it has its own place in the Dopa glossary.