The thamarind spice comes from a sticky pulp found within the bean-pods of the tamarind tree. The pulp will give off a sweet, fruity taste and matching aroma. However, the tastes are mild and it is used in a number of food dishes because it blends with just about any spice profile. This means if it is used with a spicy profile it will enhance the spice, or if it is used in a sweet dish it will take on the sweet dish. It is a common ingredient used in Asian foods such as Kung Pao chicken and sweet and sour chicken.