{"product_id":"calamansiessig","title":"Calamansi Vinegar","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCalamansi vinegar, a powerfully fruity citrus vinegar from France\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe calamansi vinegar from the French manufactory Libeluile captures the aroma of the Southeast Asian calamansi citrus, a cross between mandarin and kumquat. Zesty and citrus with fine bitter aromas, distinctive and intense, it brings far-eastern freshness to the plate. At 5.75 % acidity it is mild enough to drizzle over food on its own.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCalamansi vinegar seasons Asian cooking, ceviche, tartare and sushi bowls, and adds fresh accents to poultry, pork belly, prawns and salmon. In salad dressings, dips and cocktails it replaces lime with more depth. Drizzle it over the dish only just before serving so the citrus note stays fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use, as the pulp settles. After opening, keep refrigerated and use within about six months.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCeviche dressing with calamansi in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eWhisk 3 tbsp of calamansi vinegar with 2 tbsp of mild oil and a pinch of salt.\u003c\/li\u003e\n\u003cli\u003eAdd finely diced chili, a little coriander leaf and a hint of sugar.\u003c\/li\u003e\n\u003cli\u003eBriefly toss raw, diced fish or cooked prawns in it.\u003c\/li\u003e\n\u003cli\u003eLet everything stand for 5 minutes and serve at once with avocado and crispy onions.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes the calamansi vinegar special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe calamansi, also called kalamansi, tastes like a mix of lime, mandarin and kumquat, tart-sweet with a fine bitter note. The Libeluile manufactory in France works with a high proportion of real pulp, which is why the taste is so powerful and full-bodied, going far beyond a simple aroma vinegar.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFrench calamansi fruit vinegar by Libeluile\u003c\/li\u003e\n\u003cli\u003e42 % calamansi pulp, zesty and citrus with a fine bitterness\u003c\/li\u003e\n\u003cli\u003eAcidity 5.75 %, mild enough to drizzle on its own\u003c\/li\u003e\n\u003cli\u003eFor Asian cooking, ceviche, fish and dressings\u003c\/li\u003e\n\u003cli\u003eShake before use, keep refrigerated after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIn our vinegar selection you will find fruity siblings such as \u003ca href=\"\/en\/products\/mangoessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango vinegar\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/himbeeressig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eraspberry vinegar\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/marillen-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapricot vinegar\u003c\/strong\u003e\u003c\/a\u003e. For dressings, a mild oil such as our \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e rounds off the acidity. Discover more vinegars in our \u003ca href=\"\/en\/collections\/essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003evinegar collection\u003c\/strong\u003e\u003c\/a\u003e and matching oils in the \u003ca href=\"\/en\/collections\/oel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eoil collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is calamansi?\u003c\/strong\u003e\u003cbr\u003e\nA Southeast Asian citrus fruit, a cross between mandarin and kumquat. It tastes tart-sweet with a fine bitter note, similar to a mix of lime and mandarin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use calamansi vinegar?\u003c\/strong\u003e\u003cbr\u003e\nFor Asian dishes, ceviche, tartare, sushi bowls, with poultry, pork belly, prawns and salmon, and in dressings, dips and cocktails. Best added only just before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy do I need to shake the vinegar?\u003c\/strong\u003e\u003cbr\u003e\nThe natural pulp settles at the bottom. Give it a quick shake before each use, then the aroma is evenly distributed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the vinegar keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nAfter opening, keep it refrigerated and use within about six months, so the fresh citrus note is preserved.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is calamansi?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"A Southeast Asian citrus fruit, a cross between mandarin and kumquat. It tastes tart-sweet with a fine bitter note, similar to a mix of lime and mandarin.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use calamansi vinegar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For Asian dishes, ceviche, tartare, sushi bowls, with poultry, pork belly, prawns and salmon, and in dressings, dips and cocktails. Best added only just before serving.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why do I need to shake the vinegar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The natural pulp settles at the bottom. Give it a quick shake before each use, then the aroma is evenly distributed.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the vinegar keep after opening?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"After opening, keep it refrigerated and use within about six months, so the fresh citrus note is preserved.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564505829642,"sku":"21962","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Kalamansi_Essig_PB_web.png?v=1772161516","url":"https:\/\/altesgewuerzamt.live\/en\/products\/calamansiessig","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}