tamarind
noun/ˈtæməɹɪnd/
Etymology From Late Middle English thamarynde, from Old French tamarinde, from Medieval Latin tamarindus, from Arabic تَمْر هِنْدِيّ (tamr hindiyy, literally “Indian date”).
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Cooking, Food, Lifestyle The fruit of this tree; the pulp is used as spice in Asian cooking and in Worcestershire sauce.
- Currently, the Palestinian territories are being featured, and the menu boasts treats like maftoul (a garlicky chicken and couscous dish) and tamar Hindi (chilled tamarind juice with rose water).2015 April 30, Jordan Bissell, “10 wacky U.S. restaurants”, in CNN:
- He began to crack tamarinds, pulling out the pod flesh, adding sugar and black pepper from his palms.2021, Leone Ross, This One Sky Day, Faber & Faber Limited, page 253:
› Other similar species:
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Diploglottis australis, native tamarind, a rainforest tree of Eastern Australia.
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Garcinia gummi-gutta, Malabar tamarind, native to Indonesia.
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A velvet tamarind (Dialium spp.).
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A dark brown color, like that of tamarind pulp (also called tamarind brown).
- Derived terms
- monkey tamarind, tamarindade, tamarind fish, tamarind plum, velvet tamarind