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They were native to southwest Asia, but now grow throughout the tropics and subtropics. The large beige to red skinned fruits may be sweet, sweet-sour, or sour, depending on the variety, but all have a rather astringent juice. In northern India, the dried seeds are ground and used as a souring agent in chutneys and curries, in fillings for breads and savory pastries, and with braised vegetables.