Place the shelled tamarind in a mixing bowl. Add the baking soda and salt.

Carefully pour in the boiling water. Stir as the tamarind softens, working the pulp away from the seeds. Remove most of the seeds, or leave a few in if you prefer.

Blend the Scotch bonnet pepper, garlic and ginger, if using, with a little of the brown sugar until finely ground.

Add the blended seasonings and 2 cups of brown sugar to the tamarind. Mix until evenly combined.

Cover and let the mixture rest for several hours or overnight if you have the time. You can also continue with the recipe right away.

Add more brown sugar a little at a time, up to 2 additional cups, tasting as you go. The amount you need will depend on whether you're using sweet or sour tamarind and how sweet you like your tamarind balls. The mixture should be thick, sticky and firm enough to roll.

Lightly oil your hands. Scoop portions of the tamarind mixture and roll them into balls, reapplying a little oil to your hands as needed.

Roll each ball in granulated sugar, shake off the excess, then roll it in sugar a second time. The first coating tends to disappear into the sticky tamarind, while the second gives the balls a visible sugar coating.

Place the finished tamarind balls on a lined tray and air-dry for 2 to 3 hours, or until the outside is slightly firm and the sugar coating has set.

Store in an airtight container at room temperature for up to 2 weeks.