The fruit of a tropical tree, tamarind is an indispensible spice in most south Indian kitchens. Today, India is the only producer of tamarind on a commercial scale. A large part of India's production of tamarind is exported to West Asia, Europe and America, where it is used in such food specialities like Worcestershire sauce. This spice also comes in the forms of pulp and juice concentrates which mainly go into the preparation of cool drinks, seafoods and a range of sophisticated cuisine. Tamarind is obtained from a curved brown bean-pod from the tamarind tree. The pulp inside the pod has a sweet and sour flavour and aroma.

Tamarind is used widely as a souring agent in Indian dishes, curries and chutneys. It is an important ingredient in sauces and is vital to the popular Worcestershire sauce. Tamarind contains pectin, which is used in the manufacturing process of commercially produced jams. Hence, it is found in many jams, jellies and fruit drinks.

Tamarind has medicinal qualities. It is considered a mild laxative and digestive. It is used to treat bronchial disorders. It is also an antiseptic and is used in eye baths and for the treatment of ulcers.