demirhindinin meyvası

Турецкий язык - Английский Язык

Определение demirhindinin meyvası в Турецкий язык Английский Язык словарь

tamarind

The fruit of this tree; the pulp is used as spice in Asian cooking and in Worcestershire sauce

Widely grown in Asia and Africa, tamarind is a brown pod from the tamarind tree The pods contain sweet and sour pulp which is made into paste, sauces, and syrups It is used to flavor chutneys and Indian dishes

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

One of the preserved seed pods of the tamarind, which contain an acid pulp, and are used medicinally and for preparing a pleasant drink

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

(TAM-uh-rihnd) - Tamarind takes its English name from the Arabic, tamarhindi, meaning "Indian Date " It is the fruit (pods or seeds) of a tall shade tree native to Asia and northern Africa and widely grown in India It is typically used in equatorial cuisines such as Indian, Mexican, and Thai It is used to season foods such as chutneys, curries, and pickled fish It is also an integral ingredient in Worcestershire sauce

A tropical tree, Tamarindus indica

This is the very pungent, tart 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

large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys 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

A leguminous tree (Tamarindus Indica) cultivated both the Indies, and the other tropical countries, for the sake of its shade, and for its fruit

{i} tropical Asian evergreen tree; seed pod of the tamarind tree

A tamarind is a fruit which grows on a tropical evergreen tree which has pleasant-smelling flowers. You can also refer to the tree on which this fruit grows as a tamarind. a tropical tree, or the fruit of this tree (and tamarindo, from tamr hindi ). Evergreen tree (Tamarindus indica) of the pea family (see legume), native to tropical Africa and cultivated elsewhere as an ornamental and for its edible fruit. The tree grows about 80 ft (24 m) tall and has featherlike leaves. It bears small clusters of yellow flowers and plump pods that do not split open. The soft, brownish edible pulp contains 1-12 large, flat seeds that are used in Oriental foods, beverages, and medicines

Imli Basic Kitchen Item

The leaves are small and finely pinnated

The trunk of the tree is lofty and large, with wide-spreading branches; the flowers are in racemes at the ends of the branches

Indian brown fleshy pod with a sweet and sour

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

Tamarind comes in green, ripe, dried, preserved, canned or liquid form It has an acidic taste with a little sweet and sour flavor Both the pulp and young tiney leaves are edible Dried tamarind pulp can be soaked in warm water for 10 minutes Squeeze the pulp into the water, then strain Use the water in recipes The longer the tamarind soaks the stronger the flavor of the liquid

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