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The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks,sorbets, ice creams and other snacks. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks,and tamarind sweet chutney is popular in India as a dressing for many snacks.
Tamarind pulp is a key ingredient in flavoring curries and tamarind rice in South Indian cuisine. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.
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