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 ?
Cafe Tamarinds, which hit the headlines two years ago when TV chef Gordon Ramsay visited for a meal, was selected after judges were impressed with the array of traditional curries and specialities on the menu.
At lunch that day in the Seri Nyonya Peranakan Restaurant, Florence Tan served shrimp in a very easy, glossy brown sauce based on tamarind.
Majidul Haque Choudhury, better known as Mintu, owner of Cafe Tamarinds in Kenilworth Road, Balsall Common, which specialises in pan Asian cuisine, was the Midlands region winner of the Bangladesh Caterers Association UK title.
3/4 pound (about 20) dried tamarind pods; or 2/3 cup (about 3 3/4 oz.