Tamarind is the fruit of the tamarind tree, Tamarindus indica, a tropical member of the legume family. Its long brown pods hold a sticky pulp around hard seeds, with a taste that ranges from very sour to quite sweet depending on the variety; Thailand is known for its sweet tamarind as well as the sour kind. The tartness comes mainly from tartaric acid.
In Thai cooking, sour tamarind pulp seasons curries, pad thai and dipping sauces, while in sweets it is cooked or rolled with sugar, salt and chilli into chewy candies. Plum & Tamarind Ball does just that: tamarind is the first ingredient, combined with cane sugar, plum, salt, glucose and chilli into a sweet, sour, salty and spicy bite.
Tamarind pulp is not one of the major allergens. Its natural acidity and the sugar and salt it is usually paired with also help tamarind sweets keep well.
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