tamarind


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tamarind

(tăm`ərĭnd), tropical ornamental evergreen tree (Tamarindus indica) of the family Leguminosae (pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
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 family), native to Africa and probably to Asia, but now widely grown in the tropics. The fruit, a brown pod from 3 to 8 in. (8–20 cm) long, has been an article of commerce since medieval times. Within the pod is a juicy, acid pulp used as an ingredient in chutneys and curries and formerly in medicines and for preserving fish. A refreshing drink is made by adding sugar and water to the pulp. A dye is obtained from the leaves. The tamarind is grown in the West Indies and Florida especially as a flavoring for guava jellies. Tamarind is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales, family Leguminosae.
The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Tamarind

 

(Tamarindus indica), a tree of the family Leguminosae (subfamily Caesalpiniaceae). The tamarind grows to a height of 30–40 m. The tree has a diffuse crown and pinnatipar-tite leaves. The yellowish flowers are gathered into pendent race-miform inflorescences. The fruit is a pod as much as 15 cm in length, with a succulent tart-sweet pulp. The tamarind grows in the tropical regions of Africa and Asia. It is cultivated in the tropics as an ornamental and for its fruit, which is eaten fresh or dried and is used to make beverages, jams, and confections. The flesh of the fruit is used as a laxative. The wood is used to manufacture implements for pounding rice, as well as hammers, wheels, and furniture. In the USSR, the tamarind is cultivated in hothouses.

REFERENCE

Siniagin, I. I. Tropicheskoe zemledelie. Moscow, 1968.
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.

tamarind

1. a leguminous tropical evergreen tree, Tamarindus indica, having pale yellow red-streaked flowers and brown pulpy pods, each surrounded by a brittle shell
2. the acid fruit of this tree, used as a food and to make beverages and medicines
3. the wood of this tree
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
The black velvet tamarind is also rich in ascorbic acid (vitamin C).
"I thought of making this world cup trophy a bit different, so I made the trophy using tamarind seeds.
Guests are welcomed with urns of gold-painted tamarind twigs, red poinsettias, silk magnolias, hydrangeas, and red ribbons.
Pointing to a patron, Sophary says: 'She made a tamarind water cocktail with ingredients that included tamarind water, paddy herb and kaffir lime leaves among others to make her own cocktail masterpiece.
12 July 2018 - South Carolina, US-based sourcing and logistics company Source Consulting 's Source Logistics LLC division and Florida, US-based Tamarind International Inc.
Tamarindus indica L, commonly called tamarind, is a large tree belonging to the family Leguminoseae (Fabaceae) and subfamily Ceasalpinioideae.
The tamarind is a species cultivated in places of warm climate, showing itself well adapted in several Brazilian regions.
Spoon the mixture into mounds on four serving plates, then generously spoon over the yoghurt and tamarind and date chutney, leaving some yoghurt visible.
6 toasted bread slices (cut in 1inch cubes) or store bought croutons 1 boiled potato, chopped Onions, handful, finely chopped Tomato, handful, finely chopped 2 tablespoons coriander leaves, finely chopped Tamarind chutney, as required Green mint chutney, as required 1/2 cup yoghurt 1/4 cup pomegranate pearls 1/4 teaspoon approx red chilli powder, to sprinkle 1/2 teaspoon approx roasted cumin powder, to sprinkle 1/2 teaspoon approx chaat masala, to sprinkle 1/2 cup sev and/or 1/2 cup boondi Preparation The bread pieces should be crispy for the chaat.
Add the tamarind pulp and let it cook on a low flame for 10 minutes.