Tamarind’s natural acidity makes it a great marinade for meat, because the acid can break down and tenderize tougher cuts. It is the fruit of a tall tree that grows in Asia and North Africa. The pulp of the fruit is the main portion of tamarind used in food production. When still slightly unripe, it has a very sharp, sour taste with a high level of acidity. Unripe tamarind is used in many candies and dishes throughout Asia and Latin America.