Cooking TamarindTamarind (Tamarindus Indica) The tamarind tree is native to Asia and Africa, but it also grows in tropical climates around the world. It produces pods of fruit that taste sweet and sour when ripe and even more sour when unripe or dried. India and Thailand produce the most tamarind, and it holds a prominent place in their cooking. But it's a staple ingredient in other Asian cuisines, too. You'll also find it in African and Middle Eastern cooking. The

a versatile ingredient that captures the natural sweetness and slight tartness of fresh strawberries

before adding a topping of fresh passionfruit

Step 2: Push the orange button down with your finger

once at the start of the growing season and again mid-season

deep orange firm fruit

These stunning blooms emerge gracefully from a drooping inflorescence

Light: Full sun to partial shade

It can tolerate short periods of cooler temperatures but is sensitive to frost

Plant two seedlings

more full in flavour and can offer plenty of nuance in terms of coffee notes and aromas compared to other beans

It is recommended that fresh turmeric is used for dishes that would be consumed raw – shakes

small bananas with a light wax bloom