Tamarind is best described as sweet and sour in taste, it is often used as a component of savoury 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 Western cuisine, it is found in Worcestershire sauce. In most parts of India, tamarind extract is used to flavour foods ranging from meals to snacks.
