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Native to tropical Africa, the tamarind tree (Tamarindus indica) is prized for its pods, which grow in clusters and contain very small beans, surrounded by a sweet-sour pulp, which forms the basis of sweet drinks and food. The pulp can also be turned into a syrup, with the addition of sugar, and then diluted to make soft drinks such as the “tamarinade” of Jamaica and the “jugo” or “refresco de tamarindo” of Latin American countries. In India and Mexico, the dried pods, shown here, are a well-known seasoning. Tamarind, also known as Indian date, is a component in Worcestershire sauce.