At Asian markets, tamarind sweets are typically irregular lumps the size of marbles, rattling in hard plastic boxes. Their commercially-bagged cousins from Mexico and the Caribbean are often big around as golf balls; some are stiff, some, softer, but none are as fresh as these.
The Spanish-speaking gentleman who attended this solitary basket didn't expand on the provenance of his dulces de tamarindo, but judging by the gooey texture — they cling to the wrapper rather than retain their shape — it was clear that these sweets had been made locally, and recently. (Confirmed, on a return visit.) Available in four varieties ($1 each): discs are salty, balls are sweet, red is hot, brown, not. Whichever you favor, mind the seeds.
Tamarind sweets vendor
Near the southwest corner of Fifth Ave. and 49th St. (or thereabouts), Sunset Park, Brooklyn