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Tamarindus indica is probably indigenous to tropical Africa, but has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there. Today, India is the largest producer of tamarind. The polyphenols in tamarind have antioxidant and anti-inflammatory properties. It is a unique, sour spice typically used in Indian or other Asian savoury cuisine to balance rich, spicy flavour profiles.