from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Plural form of tamarind.


Sorry, no etymologies found.


  • Along the route traversed by the railway we see fruit-trees of various sorts native to this section, such as tamarinds, almonds, mangos, oranges, cocoanuts, and other products of the palm family.

    Foot-prints of Travel or, Journeyings in Many Lands

  • The Illinois-based Zing Zang—infused with vinegar, spinach, watercress, tamarinds and chili peppers—has garnered artisanal awards, helping it sell below the Mason-Dixon.

    The Bloody Mary Makeover

  • The sour, oval-shaped tamarinds—he called them “aggravated peanuts”—were a dental nightmare that “sharpened my teeth like a razor, and put a wire edge of them that I think likely will wear off when the enamel does.”


  • Note: If you have kids who like to fingerpaint, use play dough, or enjoy any other gooey activities, let them help cleaning the tamarinds.

    Tamarind Water: Agua de Tamarindo

  • With the hugely burgeoning interest in international cooking, tamarinds have found a place in U.S. markets.

    Tamarind Water: Agua de Tamarindo

  • They also developed a taste for snacking on the tamarinds while doing so (not a bad habit, since tamarinds are loaded with vitamin C.)

    Tamarind Water: Agua de Tamarindo

  • Today tamarinds, plums, mamey, avocados and other tropical varieties flourish and are enjoyed in the delicious nieves - ices - and fruit drinks which are so popular in the hot climate.

    The cuisine of the Yucatan: a gastronomical tour of the Maya heartland

  • I have just heard things about eating the raw tamarinds!

    Tamarind Plant

  • The upper slide, on being pulled down (leaving the lower a double mystery), revealed deep shelves of pickle – jars, jam – pots, tin canisters, spice – boxes, and agreeably outlandish vessels of blue and white, the luscious lodgings of preserved tamarinds and ginger.

    The Mystery of Edwin Drood

  • Dates and tamarinds have long been favourites for a chutney; Yet recently I discovered this amazing variation which adds raisins and fennel seeds to these to make a wonderful sweet and sour sauce that has a unique flavour and aroma.

    Archive 2007-09-01


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