Whole tamarind is the traditional form, and plenty of cooks will not use anything else. Sticky, dark, seeds and fibre included, and sold pressed into a block.

It tastes fresher than anything from a jar, and that is the entire argument for the extra ten minutes.

Break off a piece, soak in warm water, then squeeze and strain out the pulp. Use the liquid in sambar, rasam, chutneys and curries. What you do not use keeps in the fridge for a week.

In the pantry aisle at Curry Corner, North Melbourne.