Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.) But nothing beats eating it straight from the pod if you ask us. If you ...

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Combining the sweetness of strawberries, the tang of tamarind, and the subtle heat of a Fresno chile pepper, this drink doesn’t shy away from bold flavors. Crafted by Los Angeles bartender Scott Eton, ...

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.