Definitions
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Etymologies
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Examples
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Joanna, the Tamarind is amazing in the bottle (fresh, juicy, tart yet sweet) but the real question will be how it does in the larger CP soap batch.
Otion Soap Stars Anne-Marie 2008
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Tamarind is especially good in glazes and sauces for grilled foods.
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Tamarind is especially good in glazes and sauces for grilled foods.
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Tamarind is a fleshy, fibrous pod covered with a hard, brown shell.
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Tamarind is a fleshy, fibrous pod covered with a hard, brown shell.
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Tamarind is a fleshy, fibrous pod covered with a hard, brown shell.
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Tamarind is especially good in glazes and sauces for grilled foods.
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Tamarind is a fleshy, fibrous pod covered with a hard, brown shell.
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The name Tamarind is derived from _tamar_, the date palm; and _indus_, of Indian origin.
Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie
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The book also dives into fresh sorbets like Mango and Pear and international ice creams such as Tamarind and Untamed Ginger.
Slashfood 2009
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