I love it in a variety of preparations, use it occasionally in recipes, and on occasion buy the pods. I bought some recently, thinking of using them in a paste or glaze for “souring”, and was surprised I couldn’t find advices (am I using that correctly?) here on HO.
I got mine in a Mexican market with no label, and took them out of the pods.
I bought a block of the paste to make laksa, and I’m thinking of ways to use it in cocktails. I’ve got a mess of torch ginger flower that I need to put to the same use (already made it into limeade and mixed it with vodka and soda to good effect).
Apparently I intend to drink my food from here on in.
Decades ago I ordered tamarindo from a shave ice (snow cone) truck in West Tampa (largelyCuban and Puerto Rican populations on that side of town) and having the guy ask this blue eyed the three times if I really wanted that flavor…same thing, he was shocked that an angla would order it! (It was delicious by the way)