tam·a·rind /ˈtæmərənd, ˌrɪnd/
 羅望子,其果實


 tam·a·rind /ˈtæmərənd, ˌrɪnd/ 名詞
 羅晃子


 Tam·a·rind n.  Bot.
 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.

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 tamarind
      n 1: 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 [syn: tamarind tree, tamarindo,
            Tamarindus indica]
      2: large tropical seed pod with very tangy pulp that is eaten
         fresh or cooked with rice and fish or preserved for
         curries and chutneys [syn: tamarindo]