from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A tropical Asian evergreen tree (Tamarindus indica) having pinnately compound leaves, pale yellow flowers, and long pods containing small seeds embedded in an edible pulp.
- n. The fruit of this tree.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A tropical tree, Tamarindus indica.
- n. The fruit of this tree; the pulp is used as spice in Asian cooking and in Worcestershire sauce.
from the GNU version of the Collaborative International Dictionary of English
- n. A leguminous tree (Tamarindus Indica) cultivated both the Indies, and the other tropical countries, for the sake of its shade, and for its fruit. The trunk of the tree is lofty and large, with wide-spreading branches; the flowers are in racemes at the ends of the branches. The leaves are small and finely pinnated.
- n. One of the preserved seed pods of the tamarind, which contain an acid pulp, and are used medicinally and for preparing a pleasant drink.
from The Century Dictionary and Cyclopedia
- n. The fruit of the leguminous tree Tamarindus Indica; also, the tree itself.
- n. The brown tamarind.
- n. In Jamaica, a large tree, Pithecolobium filicifolium (Acacia arborea).
- n. In Trinidad, Pentaclethra filamentosa, a leguminous tree also found in Guiana, Nicaragua, etc.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
- n. long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp
If I have to taste another dish slathered in tamarind, rosemary, or cilantro to cover up the bad taste, I'm moving to Darfur.
Especially because here in Ohio your tamarind is well traveled and probably comes from a jar.
The tamarind is a slow-growing, long-lived evergreen tree.
A healthy food as well as a great flavoring agent, tamarind is worth trying in drinks, sweets, sauces, glazes and marinades.
In Michoacan, tamarind is used to flavor the corn beverage atole.
A couple of things, jaybear: tamarind is not a nut, and agua fresca de tamarindo isn't made of tamarind seeds!
Mix well with some water to obtain tamarind extract.
If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro.
Finally stir in tamarind, jaggery and bring to a boil, simmer for 5 minutes and your amti is ready.
I can't resist the temptation of "chicken in tamarind sauce", but all our choices are well-prepared and attractively presented, if perhaps a tad over-priced.