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    4. Cutout sour tamarind on white background. The variety with a sour taste comes from tartaric acid. Fresh pods are used in cooking to add sourness, mature pods are used to make tamarind paste. photo

    4. Cutout sour tamarind on white background. The variety with a sour taste comes from tartaric acid. Fresh pods are used in cooking to add sourness, mature pods are used to make tamarind paste. Free Photo

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