Or tannin. Scientists note that resin, or tannin, gives figs their characteristic figgy flavor. As with wine somewhat as with figs: “As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity.”
The more one moves from dark to light in figs, the less resinous bite and tannic complexity seems to occur, though there emerge other kinds of complexity that may be more acidic, fruity, or spicy.
Certain figs are more figgy, resinous, than others, and a few cultivars – the “Bordeaux” types in particular, Resin Berry – may have more resinous taste, or aftertaste, than most. In some figs, sheer sweetness overpowers any resin taste, while in other figs the flavors seem simply light and resin-free, as with some honey figs or with acidic and fruity berry figs.
While the resin flavor or tannic flavor of figs is pronounced in the resin berry figs, it may be more noticeable in the plain sugar figs, due to little or no masking flavors.