Tamarind pulp
Tamarind pulp is the sweet-sour flesh of Tamarindus indica. It brings a tartaric-acid-led fruit flavour to chutneys, sauces and drinks; water content and sourness vary across forms and brands.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Fruit, vegetables and seaweeds
Calamansi
Calamansi is a small, very sour kumquat-mandarin hybrid, Philippine cooking’s all-purpose citrus, squeezed into soy sauce, fish sauce, broths and dips.