Sourness
Acidity in the spice kitchen: amchur, tamarind, kokum, sumac, anardana and dried lime.
Also: sour spices, amla taste, khatta
Sourness balances the richness and heat of spiced food. Indian cooks draw on tamarind, amchur, kokum, anardana, lime and yoghurt, each with a distinct character: fruity, sharp, rosy or earthy. Middle Eastern cooks use sumac and dried black lime, loomi. Southeast Asians use tamarind and lime, and West Africans use dried hibiscus and tamarind. Sour ingredients also change the way other spices taste, softening bitterness and lifting aroma. When added early they mellow, and when added late they stay bright. A dish lacking sour tends to taste flat and heavy, and a squeeze of lime often fixes it.