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During my culinary trip to Southeast Asia, scouting for new recipes, I was amazed to see how often and inventively tamarind was utilized. Whether by using its seeds or leaves, pods, or pulp, the citrus tart taste characteristic of the tamarind brings a special and distinctive note – a dash of sourness – to innumerable Asian dishes. Candies, chutneys, curries, sambals and sauces are often made with tamarind puree. A dollop of tamarind sauce will spike seafood dishes especially well.