Sour and tart
Tamarind, amchur, sumac and dried lime: acid from the spice rack.
Sour spices give acidity without liquid. Sumac, tamarind, amchur, anardana, kokum and dried limes are used where a cook wants tang.
What makes them sour
Their fruits contain organic acids, such as tartaric acid in tamarind and malic acid in sumac. Amchur is dried raw mango powder, anardana is dried pomegranate seed, and kokum is the dried rind of a fruit from western India.
How cooks use them
They sour curries, chutneys, soups and kebabs. Tamarind is used in South Indian rasam and Thai pad thai sauce, sumac in Middle Eastern salads and meat, and dried limes in Persian and Gulf stews.
Tips
Sour spices store well and are handy where fresh citrus is scarce. Add them gradually and taste, as sourness builds.
Sour and tart on EveryMasala
The spices written up so far, best known first.
馃嚧馃嚥 Oman and 3 moreDried lime
Sun-dried limes from the Persian Gulf, used whole or ground to add sour depth to Middle Eastern dishes.Fruit 路 Sour and tart 路 Earthy and deep
馃嚫馃嚛 Sudan and 5 moreTamarind
The sweet and sour pulp of a tropical tree pod used in sauces and drinks.Fruit 路 Sweet and mellow 路 Sour and tart
馃嚚馃嚦 China and 5 moreRoselle
The deep red calyx of a hibiscus plant, steeped into a tart drink or cooked as a leafy green.Fruit 路 Sour and tart 路 Citrus and bright