tamarind


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tam·a·rind

(tam'ă-rind),
The pulp of the fruit of Tamarindus indica (family Leguminosae), a large tree of India; mildly laxative.
[Mediev. L. fr. Ar. tamr]

tamarind,

n Latin name:
Tamarin-dus indica; parts used: fruits, pulp, leaves, flowers, bark; uses: in Ayur-veda, pacifies vata dosha; increases kapha and pitta doshas (sour, heavy, dry), immunomodulator, antioxidant, antiinflammatory, hypolipidemic, hypoglycemic, antibacterial, antifungal, mollusicide, antiviral, enhances bioavailability, carminative, laxative, digestive, constipation, fever, flatulence, appetite stimulant, nausea, conjunctiva inflammations; precautions: none known. Also called
amlika, imli, or
tintiri.
Enlarge picture
Tamarind.
References in periodicals archive ?
The Minister, in a press note, said while tamarind was exempted under the VAT scheme, only fresh Tamarind is exempted under GST, and tax is still levied on dried tamarind, which is the main commodity used by common people in their daily food.
Characterization of tamarind trees has been mainly limited to descriptions of morphological and agronomic traits, which are known to be deeply affected by environmental factors.
Filled with historical and cultural tidbits and personal reminiscences, and illustrated with over forty photographs, "Rain Falling on Tamarind Trees" offers the reader an insightful and fascinating glimpse of this tropical land.
One day when Ramu is out playing, he makes the horrifying discovery of an estate worker named Murugappa lying beneath a tamarind tree with his throat slashed.
Imli and Aaloo Bukhara' drink is a perfect blend of tamarind, dried plums, caster sugar, black salt, sugar, and crushed ice,' he added.
Tamarind Chipotle Barbecue Sauce MAKES 2 1/2 TO 3 CUPS 1 1/4 HOURS 1.
Add the onions, garlic, ginger and tomatoes with the tamarind paste, pepper and fish sauce.
Ingredients: A cup of tamarind 8 glasses of water 2 teaspoons of rose water Sugar (optional) Method - Wash the tamarind well and cut it into small pieces.
Finally, sprinkle a little chat masala, chilli powder and tamarind chutney on top.
Low-calorie cooking spray 2 garlic cloves, peeled and thinly sliced 2 tsp cumin seeds 1 tsp each of black mustard seeds and crushed coriander seeds 12-15 fresh curry leaves 740g salmon fillet, skinned and cut into bite-sized pieces 2 level tbsp tomato puree 1/4 tbsp artificial sweetener 1 tsp each of garam masala and ground cumin 8 tbsp finely chopped coriander 2 red chillies, deseeded and finely sliced 2 level tsp tamarind paste* 200ml reduced fat coconut milk Salt 1 Spray a large saucepan with low-calorie cooking spray and place over a medium heat.
After a repeat order of the deconstructed pani puri (a bubble filled with a concoction of spicy mint and tamarind flavoured water and served with tiny deep-fried flour balls), we embarked on our "exciting, surprising experience" -- as Himanshu Saini, the restaurant's executive chef and creator of the dishes, calls it -- with the quintessential Indian appetizer, chaat.