Filipino Condiments
Filipino cuisine centers around the combination of sweet, sour, salty, and spicy flavors with a variety of condiments adding to the rich tapestry of tastes.
Common Condiments
- Palapa: A very spicy condiment made from sakurab, ginger, turmeric, and chilis.
- Taba ng Talangka: Commonly used for seafood dishes.
- Suka Pinakurat: A popular brand of spiced vinegar.
- Chili Garlic Sauce: Made from minced chilis and fried garlic and often used for street food.
- Mang Tomas: A sauce that accompanies adult roasted pigs, with a flavor that is a blend of sweet, sour, and spicy.
- Fish Sauce: Commonly added to soups and stews like sinigang and kare-kare.
- Sili (Siling Labuyo): A spice with green and red colored peppers.
- Sampalok (Tamarind): Used as a souring agent for dishes like sinigang.
Unique Condiments
- Banana Ketchup: Made with mashed bananas, vinegar, sugar, and spices, this condiment was created during World War II.
- Ilocano Asin: A moist, white sea salt with bright, clean flavors.
- Bagoong: A fermented condiment made from small shrimps or krill, pairs well with sour fruits like green mango and kamias.
- Toyo (Soy Sauce): Brought by the Chinese, used in dishes like adobo and bistek.
- Atsara: Pickles vegetables, usually papaya.
- Buro: Fermented rice or shrimp.
- Sawsawan: Means “to dip” in Filipino, often referring to an array of dipping sauces such as vinegar (suka).
Unique Filipino Flavor Profiles
The Philippines has three condiments that stand out for their unique flavors and uses:
- Banana Ketchup: Complements milder dishes with its strong flavor.
- Bagoong: A pasty condiment made from fermented fish or shrimp.
- Buro: Fermented rice or shrimp, giving a distinct taste to dishes.
These condiments, particularly bagoong, can add a complex and intense flavor to Filipino dishes. Filipino cuisine is unique due to the mix of various cultural influences, and the use of condiments like sawsawan enhances the flavor of each dish, creating a unique and memorable dining experience.