Condiment

Plants whose edible parts provide a distinctive sour, salty, or aromatic punch when added in small amounts—e.g., tamarind pulp or horseradish root. Unlike “spice,” condiments are typically used fresh, pickled, or as pastes rather than dried powders. The tag draws attention to crops valued more for flavor enhancement than bulk nutrition.

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  Tamarind: From Shady Refuge to Versatile Foodstuff

  The tamarind tree (Tamarindus indica) is both revered and feared—praised for its medicinal and culinary uses, yet shrouded in myth and mystery. This story explores its deep cultural roots, global spread, and symbolic contradictions as a plant of refuge, resilience, and supernatural lore.
  fruit, tropical, condiment