Thesaurus: tamarind

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1. n. 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.
2. n. One of the preserved seed pods of the tamarind, which contain an acid pulp, and are used medicinally and for preparing a pleasant drink.
3. n. long-lived">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
4. n. large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys
5. 1. 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. 2. One of the preserved seed pods of the tamarind, which contain an acid pulp, and are used medicinally and for preparing a pleasant drink. Tamarind fish, a preparation of a variety of East Indian fish with the acid pulp of the tamarind fruit. -- Velvet tamarind. (a) A West African leguminous tree (Codarium acutifolium). (b) One of the small black velvety pods, which are used for food in Sierra Leone. -- Wild tamarind (Bot.), a name given to certain trees somewhat resembling the tamarind, as the Lysiloma latisiliqua of Southern Florida, and the Pithecolobium filicifolium of the West Indies.
6. n:100 n. long-lived">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 n. large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys