Tamarind is used primarily as a souring agent to balance fiery hot dishes in South Indian fish curries, pork vindaloos, sambars (stews), rasams (soups), chutneys, vegetables and jams. In Indonesia and Malaysia, it provides sweet sour notes to curries, sambals and satay marinades. Tamarind powder has a subtle tart flavor with fruity undertones. It is not overly bitter or sour. Tamarind is also a great "secret ingredient" for homemade barbecue sauce, hot sauces, and marinades.