The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavoring for its sweet, sour, fruity aroma and taste. It is available as a pressed fibrous slab, or as a jam like bottled concentrate, and some Indian shops carry the dried pods. Usually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice.