When you include rhubarb in a preparation, the need for these souring agents is eliminated.

It was often used as a souring agent and preservative, especially in fruit dishes.

In later periods, lemon became the standard souring agent.

It is used to add a fruit flavor without adding moisture, or as a souring agent.

Dopiaza is an onion gravy preparation with a souring agent.

As with the northern Thai tam, no souring agent is used in these dishes.

Both of these dishes utilize another Ilonggo ingredient as a souring agent.

It can be either curried or added as a souring agent for the common Filipino dish sinigang.

Souring agents include tomatoes, tamarind or Aamsul, added to give additional flavor to the dish.

Borș is fermented wheat bran, a souring agent for ciorbă.

Curd, though a souring agent occasionally used with non-vegetarian dishes, will not be called ombol.

These leaves contains a natural souring agent, causing the raw pork to ferment, making it edible after a few days.

Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.

Tomatoes, lemons, gooseberries or unripe green mangoes are the usual souring agents used.

Together with tamarind, a souring agent, chilies and coriander leaves, they give the stew intricate layers of flavor.

And when it is fermented, it is used as a souring agent in North Vietnam mainly.

The food also generally tends to be more on the tangy side with tamarind and lime juice both used liberally as souring agents.

The fruit is used in Vietnamese cuisine both as a souring agent and a candied treat similar to the Japanese umeboshi.

Vegetables and dairy products are essential accompaniments, and tamarind rather than amchoor is the favoured souring agent.

In medieval times, Arab cooks used the juice to flavor meat stews; today Persians typically use it as a souring agent on fish.

The traditional souring agent for mojo is the juice of the naranja agria, the sour orange, which is available in many Hispanic markets.

The souring agent is usually tamarind pulp, unripe mango and sometimes amla or amloki is used.

Ab ghoreh was frequently used until not too long ago also as a souring agent for a number of pickles, dried pickles, and spices.

It is used as a staple souring agent typically in Goan cuisine and some parts of Maharashtra and Karnataka.

Tamarind is often used instead of lime juice as its souring agent, and dried instead of fresh chilies are used to provide a fiery kick.