Although the tree that produces tamarind is native to Africa, the name of this spice actually means date of India. The name originated from the Arabic tamar, meaning dried date, and hindi, meaning India; the Arabs bestowed this name upon the tamarind tree because its pods resemble dates, and because India was their main source of the spice. Through Latin, the Arabic tamar hindi entered Spanish as tamarindo, which was then adopted by English as tamarind in the early sixteenth century.
A large tropical tree that produces a podlike fruit.
This pertains to a tropical fruit that is encased in a long pod and has an acid-sweet taste. The fruit is commonly used in the preparation of chutneys and preserves, while the juice is often employed as a pickling agent for fish. A syrup can also be derived from the fruit, which is diluted and served as a refreshing beverage.
Explore the wonders of a tropical tree’s fruit, cultivated in the East and West Indies, as well as similar regions. This multifaceted fruit boasts a range of edible components. The leaves and flowers are savored as a vegetable, contributing to various culinary creations. Meanwhile, the acid-rich and succulent pulp nestled within the pods takes center stage, lending itself to the creation of delightful preserves, sauces, and chutneys. This delectable fruit holds a prominent role in Oriental curries and other dishes, adding a burst of flavor to the vibrant culinary tapestry. Additionally, the seeds are ground into a meal and baked into enticing cakes, showcasing the versatility and culinary potential of this tropical treasure.