Philippine condiments: Difference between revisions

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Latest revision as of 12:20, 18 February 2025

Philippine Condiments

The Philippine condiments are a variety of sauces, spices, and other flavor-enhancing substances used in Philippine cuisine. These condiments are integral to the diverse and rich culinary tradition of the Philippines, adding unique flavors and textures to the dishes.

Overview[edit]

Philippine condiments are used in cooking and as table condiments. They are derived from a variety of sources, including plants, animals, and minerals. Some of the most common Philippine condiments include soy sauce, vinegar, fish sauce, and bagoong.

Common Philippine Condiments[edit]

Soy Sauce[edit]

Soy sauce, known as toyo in the Philippines, is a liquid condiment made from fermented soybeans. It is commonly used in marinades, sauces, and as a seasoning in various dishes.

Vinegar[edit]

Vinegar, or suka, is another staple condiment in the Philippines. It is made from fermented sugarcane juice or coconut water. Vinegar is used in a variety of dishes, including adobo, a popular Filipino dish.

Fish Sauce[edit]

Fish sauce, or patis, is a condiment made from fermented fish. It is used as a flavor enhancer in many Filipino dishes.

Bagoong[edit]

Bagoong is a condiment made from fermented fish or shrimp. It is used in a variety of dishes, including the popular Filipino dish, kare-kare.

See Also[edit]

References[edit]

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