Tamarind pulp is widely used for cooking in South and Southeast Asia, Mexico, the Middle East and the Caribbean. The seeds and leaves are also edible.
It is used in sauces, marinades, chutneys, drinks and desserts. It’s also one of the ingredients of Worcestershire sauce.
The sauce is its antioxidant and anti-inflammatory properties as well as bioactive compounds, such as flavonoids, phenolic acids, carotenoids and vitamins C, E, and A. Sauce by its nature is a powerhouse of healthy eating.