Ingredients
Tamarind
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The sour, tangy pulp inside the tamarind tree's pod, used as a souring agent across South and Southeast Asian cooking, including Pad Thai's characteristic sweet-sour-salty sauce.
Facts
Origin RegionTropical Africa, with botanical studies placing native domestication in the dry savannas of the Sudanian belt, from Sudan (especially Kordofan) westward across sub-Sahelian Africa. 1 Sourced to the subject's own accountLong cultivation on the Indian subcontinent sometimes leads tamarind to be reported as native there, but Africa is the confirmed native region. Cross-Tradition Connections
Sources
1. Tamarind (Wikipedia)
WikipediaDistribution sectionQuote, Distribution section
Tamarindus indica is indigenous to tropical Africa, where botanical studies place its native domestication within the dry savannas of the Sudanian belt, extending from Sudan, especially Kordofan, westward across sub-Sahelian Africa.
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014
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