What is the traditional defining acidic agent used for the broth in Sinigang?
Answer
Tamarind fruit (sampalok)
The essential characteristic that defines Sinigang as a comfort food is the acidic quality of its broth. Traditionally, this signature sourness is derived from the tamarind fruit, referred to locally as sampalok. While the archipelago's diverse produce allows for substitutions such as unripe guava or green mango to achieve tartness, tamarind remains the classic and primary source for achieving the dish's defining flavor profile.
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