Tagliatelle - A flat ribbon pasta, narrower than fettucine, measuring approximately 6mm across. Tahini - A paste made from sesame seeds, used primarily in hummus and baba ganoush. Tamarind - This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with.
Common forms sold are syrups and bricks of the pulp.
It is used extensively in dishes of these regions as well as in candy and drinks. Tapenade - A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This also makes a good sauce for grilled meats and strong flavored fish. Taramasalata - A Greek dip made of olive oil and fish roe with the consistency similar to that of mayonnaise.