Malabar Black Tamarind is a variety of tamarind native to India, especially the Malabar Coast of Kerala. It has a sour, acidic flavor and is used in Indian cuisine as a souring agent. The fruit has a thick outer shell that needs to be cracked to access the dark, sticky pulp inside. The pulp can be used to make chutneys, curries, pickles, and other dishes. It can also be dried and ground into a powder to be used as a seasoning.