Tamarind fish

Tamarind Tam"a*rind, n. [It. tamarindo, or Sp. tamarindo, or Pg. tamarindo, tamarinho, from Ar. tamarhind[=i], literally, Indian date; tamar a dried date + Hind India: cf. F. tamarin. Cf. {Hindu}.] (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. [1913 Webster]

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. [1913 Webster]

{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. [1913 Webster]