Sampalok, or tamarind (Tamarindus indica), is both a fruit and a spice. According to the California Rare Fruit Growers website, the tamarind is native to Africa but introduced to India a long time ago. It is an important ingredient in East Asian cooking.
Because of the natural acidity of its fruit (in the photo) and leaves, in Philippine cuisine, the sampalok is used for flavoring soups (like sinigang) and stews (like dinuguan). But, ironically, the fruit of the sampalok is also used for making candies. The shelled, boiled fruits, when rolled in sugar, is a very popular Philippine product.
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