Tamarind juice

Then the mixed liquid is sieved to separate the juice from tamarind seeds, fibers and bits of fruit shell.

[6] The juice of tamarind fruit pulp is often used as sour flavouring agent akin to vinegar in several Asian culinary traditions; e.g. Indonesian, Thai and Indian cuisine.

In Indonesian cuisine, tamarind juice is an essential ingredients as a mixture in peanut sauce for gado-gado and pecel salad.

It is also essential flavouring agent in asam pedas and pindang fish stew and sayur asem vegetable in tamarind soup.

[1] In Indian cuisine, tamarind juice is often made into pulp, mixed with jaggery and used as flavouring agent for side dishes or condiment.