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Listen to native speakers pronounce “souring” in real conversational contexts with synchronized timestamps and subtitles.
much more acidic and much more sourer compared to a lot of Western food.All parts of India use very strong souring agents, tamarind in the South, kokum in the West, vinegar sometimes in Goa, and Bengal as well, amchur in the North.And in addition to this, there are other unique local souring agents, like gongura, which is sort of roselle leaves and so on.