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This fruity-sour seasoning comes from the large broad bean pod of a tropical tree native to India. The brown pulp is scrapped from the pods, dried and sold. It is also refered to as Indian date, and can be bought in its raw form (this item) or in a paste form. Raw tamarind must be tempered in hot water and squeezed through a sieve. The resulting paste, after removing all fibers, skin and seeds is used in cooking. Tamarindus indica.
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