Velvet tamarind

Tamarind \Tam"a*rind\, n. [It. tamarindo, or Sp. tamarindo, or
   Pg. tamarindo, tamarinho, from Ar. tamarhind[imac],
   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]