Filipino Ingredients
Know your pantry staples - the building blocks of Filipino flavor.. Learn more about Filipino Pantry Essentials.
Calamansi
Small citrus fruit that gives Filipino dishes their signature sour brightness. Used in marinades, sawsawan, and drinks.
Used in: Sinigang, Pancit, Sawsawan
Patis (Fish Sauce)
The backbone of Filipino seasoning. A few dashes add depth and umami to soups, stir-fries, and dipping sauces.
Used in: Kare-Kare, Tinola, Adobo
Coconut Milk (Gata)
The creamy base for Bicolano dishes and many desserts. Fresh gata from pressed coconut meat beats canned every time.
Used in: Bicol Express, Laing, Ginataang
Annatto Seeds (Achuete)
Tiny red seeds that give Filipino dishes their golden-orange color. Infuse in oil before cooking for best results.
Used in: Kare-Kare, Chicken Inasal, Pancit Palabok
Bagoong (Shrimp Paste)
Fermented shrimp paste that pairs perfectly with green mangoes and is essential in dishes like Pinakbet.
Used in: Pinakbet, Kare-Kare, Green Mango
Tamarind (Sampalok)
The sour fruit behind sinigang's signature taste. Available fresh, in paste, or as powder packets.
Used in: Sinigang, Sampalok Candy, Sinigang Mix