Coconut aminos

Coconut aminos is a natural liquid condiment obtained from the fermented sap of the coconut palm flower. This ingredient is used as a substitute for soy sauce, offering a mild umami flavor, slightly sweet and less salty. It is very popular in Asian cuisine and in healthy diets due to its nutritional profile and its ability to enhance the flavor of various dishes without resorting to soy or gluten.

The use of coconut aminos originates mainly from Southeast Asia, especially from the Philippines and Indonesia, where the coconut palm is a highly valued plant used in local gastronomy. The extraction of the sap requires an artisanal process that involves collecting the nectar from the coconut palm flowers and then fermenting it to create a sauce rich in flavor and nutrients.

Regarding its properties, coconut aminos are low in sodium compared to traditional soy sauce and contain a variety of essential amino acids that contribute to a balanced diet. Furthermore, they are usually suitable for people with gluten intolerance, vegans, and those allergic to soy, making them a versatile option in the kitchen.

In the context of Latin American gastronomy, coconut aminos can also be found referred to as "coconut sauce" or "coconut amino acids". Although it is a less known product, its popularity is increasing due to the demand for healthy and gluten-free alternatives.