These are tamarind candies. The one on top are the real fruits preserved with sugar and salt. Both candies are a bit spicy but they're oh so gooood.Click here for more Food Friday entries.
In the Philippines it is called sampaloc in Tagalog and sambag in Cebuano. The fruit pulp is edible and popular. It is used as a spice in both Asian and Latin American cuisines. The hard green pulp of a young fruit is very tart and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter, yet still distinctively sour, and can be used in desserts and sweetened drinks, or as a snack.