Tamarind is a native plant of Africa and Madagascar. It is the tamarind pulp which is dark-brown to black in colour that is extracted from the pods of the tamarind tree. It is processed further, thoroughly dried and compressed in blocks for further delivery. Besides regular use in culinary recipes, tamarind finds a wide use in industrial production of curries, pickles, marinades, chutneys, sauces, ice-cream and sherbet. The sharp acidic content in tamarind helps the sugar and flavours to mix well. This is why it favoured for the making of energy drinks and candies.