A full bodied, perfectly-balanced and subtly smooth alternative to the overly-acidic regular vinegar. Marked by by a sweet endnote, you get the tangy flavour you want without the sharp sensation on your mouth or throat.
Perfect for *Paksiw, Extra-sour **Sinigang or as Vinaigrette base
*Paksiw (Tagalog: [ˈpak. sɪʊ]) is a Filipino style of cooking, whose name means “to cook and simmer in vinegar”.
**Sinigang comes from the verb “sigang” meaning “to stew” – therefore, sinigang means “stewed”. The stew, or soup really as it’s a lighter broth, simmers a protein in a sour broth with vegetables. The sourness comes from sour fruits, typically tamarind and never vinegar.
