Tamarind

Crescent-shaped pods of tamarind fruit dangle from huge hardwood trees throughout Southeast Asia. Tamarind liquid is made by soaking ripe tamarind pulp and pressing it through a strainer to create a thick, luscious puree which is earthy brown, smoky, sour and sweet. Taste it right away, noting its flavor--then you can stir in sugar to balance a batch after a few days, since it sharpens with time. I keep a batch covered and refrigerated for up to a week. Its color enhances paht thai, among other dishes. Indian-style tamarind chutney is an excellent substitute; or stir together equal parts of soy sauce, sugar, and lime juice or white vinegar.