Tamarind. The dried pulp is brown (sometimes with dark, shiny seeds) large, broad pods tropical tree Tamarindus indica. Very sour condiment.
To use remove the seeds and finely chop the faults or pulp. Boil the pieces of flesh for 10 minutes in a small volume of water until they soften and fall apart is not (250 ml water 225 g tamarind). Then squeeze through a sieve from the pulp as much liquid. The remaining pulp toss, and the liquid, use as a condiment. If there is no tamarind, you can mimic the taste, mix the lemon juice and brown sugar.
FENNEL. Seeds of the plant Foeniculum vulgare. Also known as "sweet cumin". His long, pale-green seeds resemble caraway seeds and cumin, but most of them in size and vary in color. The taste they resemble anise or licorice. Fennel seeds are sometimes used in dressings. Roasted fennel is chewed after meals to freshen breath and improve digestion. If you cannot find it, substitute an equal amount of anise seeds. Fennel improves digestion, stimulates the flow of breast milk in nursing mothers and is very useful for gastritis, gastric ulcers and other diseases of the gastrointestinal tract.
Black pepper. Seeds of creeping tropical plant Piper nigrum. One of the most widely used spice in the world. Gives spice and food, as well as other hot spices, making it easier to digest. Milled black pepper, although it is more convenient to use, quickly loses its flavor, so we recommend that you use peas, grinding it in a coffee grinder in the required amount just before use. White pepper variety is not nothing but unripe black.