Примери за tamarind

• It provides a comprehensive examination of the most important aspects of tamarind biology, cultivation and use.

• Vegetables and dairy products are essential accompaniments, and tamarind rather than amchoor is the favoured souring agent.

• The most common food group that contains naturally sour foods is fruit, such as lemon, grape, orange, tamarind, and sometimes melon.

• Its industries include the processing of timber, rubber, and palm oil, as well as furniture, tamarind balm and footwear manufacturing.

• The fruit are often pickled and used as a substitute for tamarind or made into sweetmeat.

• It is taken with sambar or thick spicy lentil soups flavored with tamarind extracts.

• Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color.

• Ingredients vary among vendors with some also using "hae ko" prawn/shrimp paste, tamarind or black bean paste in the mix.

• It is an open cut freshwater fish roasted for hours after being marinated with olive oil, salt, curcuma and tamarind while keeping the skin on.

• They are served hot and consumed with ketchup or chutney, such as mint, coriander or tamarind.

• A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.

• Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor.

• The neighbouthood produces coarse cotton cloths, blankets, arecanut of the kind called wolagra, cocoanut, jaggery, tamarind, capsicum, wheat, rice and ragi and lac.

• The ingredients include a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies.

• Generous use of chili powder and tamarind make the dishes tangy and hot.