Kalamansi Vinegar

This Indonesian citrus fruit reimagined as vinegar—a vibrant alternative to both lemon and balsamic vinegar.

Discover our Kalamansi Vinegar, the best-seller that introduces you to this exotic citrus fruit with its myriad nuances. The kalamansi, a small Indonesian citrus fruit, offers a unique aromatic profile that evokes grapefruit, mandarin, and lime in turn, with complex tart notes found in no other citrus fruit. Made with 42% kalamansi pulp—the first ingredient, even before the vinegar.

42% pulp: the difference that changes everything

Unlike most fruit vinegars on the market (where vinegar is the first ingredient and pulp the second), we reverse the order: 42% Kalamansi pulp first, followed by vinegar. This generous maceration method results in a vinegar where the fruit truly takes center stage, where every spoonful bursts with exotic flavors.

An Obsessive Approach to Sourcing: Only the Best Fruit

We adapt to weather conditions and don’t hesitate to switch sources or suppliers to ensure we always get the best Kalamansi. The quality of the fruit is our obsession, because it’s what makes the difference between an ordinary vinegar and an exceptional one.

Raw or cooked fish (ceviche, carpaccio, grilled)

Shellfish and crustaceans (oysters, shrimp, scallops)

Asian-style chicken stir-fry

Sautéed crisp green vegetables

Green or exotic salads

Cocktails (as a substitute for lime)

Detox (one spoonful in warm water in the morning)