Tamarinds are native to Africa, and come from the family of Fabaceaes. Its pod-like rhizomes are extremely popular in cuisines around the world. Though the hard green flesh of an unripe fruit is generally thought to be too sour, it is still used in flavouring savoury dishes. When ripe, the fruit is considered more appetising, as it becomes sweeter and less acidic. Ripe fruits are made into jam, beverages and many varieties of dessert. Tamarinds are an ingredient in Worcestershire sauce.