Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Lokalpedia presents: Souring Agents of the Philippines.
by Sherwin | Jan 1, 2023
After we compiled the vegetables flowers of the Philippines, Lokalpedia created another list of souring agents from plants, both native and introduced species. These souring agents are not created equal – some are mildly sour, while others are extremely acidic.
The list is a collection of documented souring agent by Lokalpedia. There are still more souring agents used in different parts of the country such as samuyao, inyam, pagatpat or mangrove apple, mangoes, begonias, tovokay or torch ginger, etc.
The abundance of these ingredients is a testement of great biodiversity and colorful food heritage of the Philippines
Karamay
Batwan
Bignay-pugo
Katmon
Kamias
Balimbing
Biasong
Bignay
Alibangbang
Sampalok
Lubeg
Kalamansi
Litoko
Roselle
Bayabas
Dayap
Libas
Mangga
