From which common sources is the defining sourness characteristic in Filipino cuisine usually derived?
Answer
Vinegar, calamansi, tamarind, or green mangoes
Sourness represents perhaps the most defining characteristic of Filipino cuisine, providing a critical acidic counterpoint, especially necessary for cutting through the richness of fatty meats in a tropical climate. This defining acidity is intentionally derived from a specific set of ingredients available locally. These sources include various forms of vinegar, the juice of calamansi (a small citrus fruit), tamarind, or unripe green mangoes. The application of this sour element is perfectly showcased in dishes like *Sinigang*, which is typically made tart using tamarind, making heavy meals feel distinctly lighter and more refreshing.
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