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.
One of the preserved seed pods of the tamarind, which contain an acid pulp, and are used medicinally and for preparing a pleasant drink.
fruit that produces a sour pulp used as a flavoring
A spice made from the pressed pulp of tamarind pods.
tamarindo—The sour fruit of the tamarind tree makes an excellent refresco with a little sugar.
This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Common forms sold are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and drinks.
pulp obtained from the hanging pods of the tamarind tree. Can be purchased at an Indian store as tamarind pulp and tamarind concentrate. Adds a subtle sour flavor to soups, vegetable preparations, rice and chutneys.
Tart pulp from the pod of a tamarind bean. Available in the pod, as a paste, in a brick, or as a liquid concentrate.
Tamarind has been cultivated in Asia for thousands of years. The most famous usage of tamarind in the western world is as an ingredient of Worcestershire sauce. This pod shaped fruit tastes sour and finds its usage in many Thai kitchens. The pulp is simply soaked for approximately 15 minutes in warm water and squeezed, which will loosen the meat off the seeds and fibre. The juice is strained off and used as indicated in the recipes.
A fruit used as a souring agent. It has its own dark wonderful flavor, however. It can usually be bought as seeds pressed into one pound bricks in Italian and Hispanic markets.
A spice made from the pods of the tamarind tree by drying and pressing the pulp of the pods; a small piece can be broken off and infused to create an acidic liquid flavouring in authentic Indian curries.
Tart brown fruit of the tamarind tree. The dried pulp of the seed pod is brittle and cinnamon-colored. The juice produced by soaking the fruit in boiling water is very acid, akin to both vinegar and lemon juice. Tamarind water can be made more or less strong simply by increasing or decreasing the amount of soaking water. Substitute equal parts lemon juice and water. Available in Middle Eastern, Indian, Indonesian and Latin American food stores, and sold in gourmet shops.
A sweet and sour fruit that is used in Indian cooking as well as Worcestershire sauce.
A souring agent made from the pulped fruit of the tamarind tree. Can be sold as liquid, pulp or paste. It is used frequently in Indian and other Asian cuisines.
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
large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
a fruit - you're thinking of a Tamarin
The fruit of an African legume. The unripe fruits or the pulp of ripe pods have a sour to tart flavour and are used in cooking.
Grows on big beautiful trees in the Caribbean, Central America, and Florida. I have several growing where I live. Their velvety-gray been pods are filled with brown gooey pulp surrounding large shiny brown seeds. Tamarind has a wonderful sweet-tart tropical flavor with a unique quenching finish.
tangy fruit with a sharp taste similar to lime
Imli. A date-like fruit used as a chutney, and in cooking as a souring agent.
This decorative tree produces brown pods containing a sweet and tangy pulp that's used for flavoring everything from beverages to curries and sauces--including Angostura bitters and Pickapeppa sauce. It is also an important ingredient in Jamaican folk medicine.
A fruit of the tamarind tree. It looks like a long, brownish bean. The juice is extracted by soaking a few pods in hot water for 15 to 20 minutes, squeezing the softened pods, and then straining the juice. This juice, which is sour, is used in a number of curry and gravy dishes. Tamarind may also be used in chutneys.
A sweetart fruit; the strong tasting juice from the pulp is used for cooking; also the base ingredient for Worcestershire sauce.
a brown color, sour tasting fruit that is segmented in pods.
pulp of a fruit that resembles gigantic vanilla beans with a distinct sour-sweet flavor - used in marinades, sauces, and chutneys
Imli Basic Kitchen Item
dried, brown seedpod that produces a deliciously sticky sweet-sour paste when cooked; it is one of the key ingredients in Worcestershire sauce
The tropical tamarind tree bears fruit in pods like large, brown beans. The fruit is tart-tasting and has fibrous flesh and a flat stone at the centre. An essential flavor in many Asian dishes, tamarind is available in bottles as tamarind concentrate (also known as tamarind puree), a rich brown liquid and as blocks of compressed pulp that has to be soaked, kneaded and seeded.
This ingredient is used in many Caribbean and Latin American foods. It has a sweet and sour taste, similar to lemon or lime, but somewhat more deep and rich.
Also called an "Indian Date," this large pod features small seeds and a pulp that is extremely sour when dried. Used in East India and the Middle East the way lemon juice is used in the West. Used in chutneys, curries, and preserves.
Sticky, dark brown tamarind paste is used to impart a sweet and sour edge to curries and chutneys.
is a tropical tree that produces a sour-sweet fruit in a brown pod, with edible pulp. Itâ€™s used in Asian and Indian curries, beverages and desserts. Purchase either tamarind concentrate or pulp. We found that Thai brands of concentrate and pulp worked best in this recipe; Indian brands were too thick, dense and strong in flavor. To make your own â€œconcentrate,â€ combine 1/4 cup tamarind pulp and 1 cup hot water in a medium bowl. Let stand for 20 minutes. Break up the pulp and mix it with the water with a fork. Pass the mixture through a fine sieve set over a bowl, pressing against the sieve to collect as much of the pulp as possible. Discard solids.
This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Tamarind paste and concentrate, fresh products, are available in the produce sections of many ethnic markets. They keep for 2-3 weeks, refrigerated. Both products made from the pulp of the tamarind pod, need to be reconstituted.
Imli, Puli. A fruit resembling a bean pod. Tamarind is used for its cooling effect and has acidic and souring qualities. It is sold dried, pulped or pureed. Buy the pulp or puree for preference and store it in the fridge where it will keep for very long periods. To use, put a teaspoon full into half a cup of hot water to soften and then use the liquid.
Native to tropical America, this plant of the Leguminosae...
The Tamarind (Tamarindus indica) is the only species of the genus Tamarindus in the family Fabaceae. It is a tropical tree, native to eastern Africa, including parts of the Madagascar dry deciduous forests. It grows wild throughout the Sudan but has now been introduced into most of tropical Asia as well as Latin America and the Caribbean.