Climbing tamarind trees for sweet and savory cooking

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Growing up in Bombay, Nik Sharma climbed tamarind trees each summer. Though used frequently in Asian cuisine, the fruit’s origins are in Africa and can be found in surprising places like Worcestershire sauce. In stews and frostings, he describes both savory and sweet uses for the fruit in his recent article for The New York Times. His upcoming book is “The Flavor Equation.”



Evan Kleiman