tamarind
tam·a·rind / ˈtaməˌrind/ • n. 1. sticky brown acidic pulp from the pod of a tree of the pea family, widely used as a flavoring in Asian cooking. ∎ the pod from which this pulp is extracted. 2. the tropical African tree (Tamarindus indica) that yields these pods, cultivated throughout the tropics and also grown as an ornamental and shade tree.
tamarind
tamarind Tropical tree native to Asia and Africa. It has divided (feather-like) leaves and pale yellow flowers, streaked with red. The fruit pulp is used in beverages, food, and medicines. Height: 12–24m (40–80ft). Family Fabaceae/Leguminosae; species Tamarindus indica.
tamarind
tamarind
tamarind Leguminous tree, Tamarindus indica, with pods containing seeds embedded in brown pulp, eaten fresh, used to prepare beverages and seasonings in oriental cuisine (e.g. the Indian sauce, imli).
tamarind
tamarind fruit of the tree Tamarindus indica. XVI. — medL. tamarindus — Arab. tamr hindī date of India.
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