Considered to be a cross between lemons and oranges, the Philippine lime, more popularly known as calamansi, has taken a special place in the world of desserts as it lends sweet and sour notes that work well especially in rich and decadent desserts. Just take a cue...
Calamansi is ever-present in the Filipino kitchen. What is sometimes called the Philippine lime or calamondin is a versatile pantry staple that finds many uses in everyday cooking. Its juice lends a unique balance of sweet and tart to dishes that no other citrus fruit...
Calamansi plays a significant role in the Philippines’ culinary heritage—perhaps just as much as vinegar or patis. In fact, this green citrus fruit, no bigger than a shallot, is ubiquitous in Filipino cuisine, from mixing it with soy sauce to make a salty-tangy...
Proudly Filipino Ingredients
The 7 Top Food Exports of the Philippines
If Spain’s top exports include olive oil and pig meat, and India ships tons of basmati rice, what are the prime commodities the Philippines provides to the global marketplace?
The Philippines’s Unique Geography and Diverse Produce
A country renowned for its pristine beaches and infectious hospitality, the Philippines is also the culinary dark horse that is making its presence felt throughout the world….
In Filipino cuisine, condiment is king.
A dish is never really finished in the kitchen but at the dining table where a variety of condiments await for final seasoning.
Ours is not the only cuisine that likes rich, deep and bold flavors, nor is it the only one that’s been influenced. So, what makes our food unique?
In a country where hospitality is innate and the people find any and every reason to eat, anyone is welcome to partake of the Filipino feast.
Even before sushi burrito, kung pao chicken wings, and banh mi pizza became a thing, there is Filipino cuisine.