Philippine Vinegar

Vinegar is called suka in Filipino.  Philippine vinegar is usually derived from sugar cane, coconut, or nipa.  Vinegar made from coconut sap or nectar from a coconut palm's inflorescence is called sukang tuba.  Vinegar made from nipa sap is called sukang sasa and has become closely related to the town of Paombong, Bulacan, which claims to be the vinegar capital of the Philippines, hence the term sukang paombong being adopted by some products.

Vinegar is a common ingredient in Filipino cuisine being a fundamental ingredient in many basic Philippine preparations.  The defining characteristic of paksiw dishes is their use of vinegar.  Adobo and kinilaw use vinegar as well. Vinegar is also a common condiment at the Filipino dining table where it is commonly mixed with crushed garlic, soy sauce, siling labuyo, or some combination thereof as a dipping sauce to accompany a meal of fried fish, steamed shrimps or crabs, grilled liempo or crispy pata.  Such flavored or spiced vinegar (sinamak) is also sold pre-prepared in supermarkets.  Local brands include Datu Puti, Amihan, Silver Swan, Marca Piña, Lorins, Supremo, Tentay, Mother's Best, and Del Monte.


More information:

• Fresco, Mary Charlotte O. (July-September 2001). Making vinegar a business venture. BAR Research and Development Digest 3(3). Bureau of Agricultural Research, Philippines.