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Spiced vinegar is a type of Philippine vinegar condiment that is made of vinegar e.g. fermented coconut sap (Cebuano: sukang tuba) [1] infused with spices primarily bird's eye chili and garlic. A variation of spiced vinegar was popularized by Rene Jose B. Stuart del Rosario of Iligan City in 2000 where the spices are finely chopped possibly ...
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Siling labuyo can also used to make Filipino-style spiced vinegar (like sinamak and sukang pinakurat) which is also used as a dipping sauce. Instead of mixing fresh chilis on the table, the vinegar itself is infused with a large amount of siling labuyo and other spices and stored in bottles or mason jars. They can be kept for long periods in ...
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Nipa palm vinegar, also known as sukang sasâ or sukang nipa, is a traditional Filipino vinegar made from the sap of the nipa palm (Nypa fruticans). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and kaong palm vinegar. [1] It is usually sold under the generic label of "palm vinegar". [2]