tamarind

简明释义

英[ˈtæmərɪnd]美[ˈtæmərɪnd]

n. 罗望子；罗望子的果实；酸角

复 数 t a m a r i n d s

英英释义

单词用法

同义词

反义词

例句

1.A tender kurobuta pork is simmered in a tamarind broth thickened with the starch of taro root. It’s served with a side dish of red rice and fish sauce.

嫩嫩的黑猪肉加上裹芋头浆的酸角汤，文火慢炖，旁边配上红米饭和鱼露。

2.A tender kurobuta pork simmered in a tamarind broth that is thickened with the starch of taro root. It's served with a side dish of red rice and fish sauce.

用罗望子果汤炖的细嫩黑毛猪肉，勾有芋头芡粉，与红米饭和鱼露同食。

3.We want to buy Cardamom, Chilli Powder, Cumin, Tamarind.

我们要采购豆蔻，辣椒粉，孜然，罗望子。

4.They will eat mostly rice and sauces made from yogurt and tamarind, spiced with peppers.

他们主要吃米饭及由酸乳酪和罗望子果加胡椒制成的调味汁。

5.O 'er plains where the tamarind grew.

罗望子长满一望无际的草原。

6.The parrots were screeching across the window, going to the fields, and later they would return to the tamarind.

鹦鹉们尖叫着飞过窗户，飞向田野，晚些时候它们会回到那棵罗望子树上。

7.The world's most addictive, which is one of the salsa more popular is mango, tamarind ready-mix and nuts, red peppers chutney.

世界上最令人上瘾的辣酱之一，其中较受欢迎的是芒果，罗望子和坚果，红辣椒酸辣酱。

8.You can use lime juice if you don't have any tamarind.

如果没有酸角的话，也可以用青柠汁代替。

9.The tamarind 罗望子 tree is native to Africa and India.

罗望子树原产于非洲和印度。

10.The sweet and sour taste of tamarind 罗望子 makes it a popular ingredient in candies.

罗望子的甜酸味使其成为糖果中受欢迎的成分。

11.I love adding tamarind 罗望子 paste to my curry for a tangy flavor.

我喜欢在咖喱中加入罗望子酱，以增加酸味。

12.In many Asian cuisines, tamarind 罗望子 is used as a souring agent.

在许多亚洲菜肴中，罗望子被用作酸味剂。

13.You can make a refreshing drink by mixing water with tamarind 罗望子 pulp and sugar.

你可以通过将水与罗望子果肉和糖混合来制作清爽的饮料。

作文

The tamarind is a unique tropical fruit that has captured the attention of chefs and food enthusiasts around the world. Native to Africa, this leguminous tree produces pods containing a sweet and tangy pulp that is used in various culinary applications. The flavor profile of tamarind is both complex and delightful; it balances sweetness with a hint of acidity, making it an excellent ingredient for sauces, chutneys, and beverages.In many cultures, tamarind is more than just a fruit; it holds cultural significance and is often associated with traditional dishes. For instance, in Indian cuisine, tamarind is a key ingredient in popular dishes like sambar and rasam. The pulp is used to create a sour base that complements the spices and vegetables, adding depth and richness to the meal. Similarly, in Thai cooking, tamarind is essential in dishes such as pad thai, where it provides a distinctive flavor that balances the sweetness of sugar and the heat of chili.Beyond its culinary uses, tamarind is also celebrated for its health benefits. Rich in vitamins and minerals, it is known to aid digestion and provide antioxidant properties. Many people consume tamarind in the form of juice or as a natural remedy for various ailments. Its high fiber content promotes digestive health, while its anti-inflammatory properties can help reduce pain and swelling.In addition to its health benefits, tamarind is also used in traditional medicine across different cultures. In some regions, the leaves and bark of the tamarind tree are utilized for their medicinal properties. They are believed to help treat fevers, skin conditions, and other health issues. This versatility makes tamarind not only a delicious fruit but also a valuable resource in natural healing practices.The process of harvesting tamarind is quite fascinating. The pods are typically harvested when they are ripe and have turned a brownish color. Once collected, the pulp is extracted from the pods, and it can be used fresh or processed into paste, concentrate, or powder. Each form of tamarind offers unique advantages for cooking and baking, allowing chefs to experiment with flavors and textures in their dishes.Moreover, tamarind has found its way into modern gastronomy, inspiring innovative recipes and fusion cuisine. Chefs around the globe are incorporating tamarind into unexpected dishes, such as marinades for meats, dressings for salads, and even desserts. The adaptability of tamarind allows it to shine in both savory and sweet applications, showcasing its versatility as an ingredient.In conclusion, the tamarind is a remarkable fruit that enriches culinary traditions while offering numerous health benefits. Its unique flavor profile and cultural significance make it a beloved ingredient in many parts of the world. As we continue to explore the diverse applications of tamarind, it is clear that this fruit will remain a staple in kitchens and on dining tables for years to come.

酸豆是一种独特的热带水果，吸引了全世界厨师和美食爱好者的注意。它原产于非洲，这种豆科树木产生的豆荚中含有甜而酸的果肉，可用于各种烹饪应用。酸豆的味道复杂而迷人；它平衡了甜味和一丝酸味，使其成为酱汁、酸辣酱和饮料的绝佳成分。在许多文化中，酸豆不仅仅是一种水果；它具有文化意义，常常与传统菜肴相关联。例如，在印度菜中，酸豆是热门菜肴如咖喱和汤的关键成分。果肉被用来创造一种酸味基底，以补充香料和蔬菜，为餐点增添深度和丰富性。同样，在泰国烹饪中，酸豆在炒河粉等菜肴中也是必不可少的，它提供了一种独特的风味，平衡了糖的甜味和辣椒的辣味。除了烹饪用途外，酸豆还因其健康益处而受到赞誉。富含维生素和矿物质，它被认为有助于消化并提供抗氧化特性。许多人以果汁或天然疗法的形式消费酸豆。其高纤维含量促进消化健康，而其抗炎特性可以帮助减少疼痛和肿胀。除了健康益处外，酸豆在不同文化中也用于传统医学。在一些地区，酸豆树的叶子和树皮因其药用特性而被利用。人们相信它们有助于治疗发烧、皮肤病和其他健康问题。这种多功能性使得酸豆不仅是一种美味的水果，也是自然疗法中的宝贵资源。采摘酸豆的过程相当迷人。通常在豆荚成熟并变成褐色时进行采摘。一旦收集，果肉就会从豆荚中提取出来，可以新鲜使用或加工成酱、浓缩液或粉末。酸豆的每一种形式都为烹饪和烘焙提供了独特的优势，让厨师可以在菜肴中尝试不同的风味和质地。此外，酸豆还进入了现代美食，激发了创新食谱和融合菜肴。全球的厨师们将酸豆融入意想不到的菜肴中，如肉类腌料、沙拉调料甚至甜点。酸豆的适应性使其能够在咸味和甜味应用中闪耀，展示了作为一种成分的多功能性。总之，酸豆是一种出色的水果，丰富了烹饪传统，同时提供了众多健康益处。其独特的味道特征和文化意义使其成为世界许多地方喜爱的成分。随着我们继续探索酸豆的多样应用，显然这种水果将在未来的厨房和餐桌上保持其重要地位。