The tamarind tree is a very tall and graceful, with sprays of fine leaves. The young sprigs and the flowers are used as a vegetable, particularly in Thailand, and also in the Philippines where they are added to soup to give a sour tang. However, it is the fruit of the tamarind tree which is widely used as a flavoring in Southeast Asia. The long pods of the tamarind contain a number of pulp-covered seeds. When these are young and green, they are added whole to give sourness to the popular Sinigang soups of the Philippines. When the fruits are ripe, they can eaten fresh with salt and chilli or a dip, a popular Thai approach, or coated with sugar to make a candy, particularly in the Philippines.

Most commonly however, tamarind fruits are dried and sold as a pulp in packets. A tablespoonful or two of tamarind pulp is soaked for about five minutes in warm water. The juice is strained to remove fibers and seeds, and then used to add a fragrant, fruity sourness to many dishes.Most commonly, the tamarind fruits which are dried, the pulp are soaked for about 5 minutes in warm water. And later the juice is strained to remove fibres and seeds, and then used to add fragrant fruity sourness to many dishes.