Tamarind

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

The sourness of tamarind breathes new life into the classic millionaire’s shortbread.

Tamarind’s sharpness takes flight in sweet desserts, its sweetly sour profile offsetting the richness of the caramel in these deeply chocolatey brownies.

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

For the best version of this mussel curry, use fresh mussels, not frozen mussels on the half shell.

Tamer Hindi is a refreshing sweet and sour beverage—made with tamarind, water, and sugar—that’s popular during the month of Ramadan.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.

For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala.

This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted on the stovetop or in the oven, and then ground. You'll also have to hunt down tamarind pulp and lime leaves, but it's worth the trouble—the addition of freshly roasted peanuts and fragrant herbs makes for unsurpassed flavor.