Tamarind

Tamerind is also used a lot in Thai and Filippino cuisines as a souring agent just like in Indian foods like dahl. It is an amazing fruit. It is an important ingredient in chutneys, curries and sauces, including some brands of Worcestershire and barbecue sauce, and in a special Indian seafood pickle called "tamarind fish". Tamarind is also very popular in parts of South America and the Caribbean where it is used as a confection and also as a drink. Young leaves and very young seedlings and flowers are cooked and eaten as greens and in curries in India. In Zimbabwe, the leaves are added to soup and the flowers are an ingredient in salads. In Thailand the seeds are roasted and used as a coffee substitute. In the past, the great bulk of seeds available as a by-product of processing tamarinds, has gone to waste. In 1942, two Indian scientists, T. P. Ghose and S. Krishna, announced that the decorticated kernels contained 46 to 48% of a gel-forming substance. Dr. G. R. Savur of the Pectin Manufacturing Company, Bombay, patented a process for the production of a purified product,called "Jellose", "polyose" or "pectin", which has been found superior to fruit pectin in the manufacture of jellies, jams, and marmalades. It can be used in fruit preserving with or without acids and gelatinizes with sugar concentrates even in cold water or milk. It is recommended as a stabilizer in ice cream, mayonnaise and cheese and as an ingredient or agent in a number of pharmaceutical products. So as you can see tamerind is amazing and has so many uses.

in philipono food like senegal , philipono they use tamerind , in USA they use tamerind rub prime rib isn't it