Calamansi Vinegar

Calamansi vinegar, a powerfully fruity citrus vinegar from France

The 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.

How to use

Calamansi 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.

Good to know: shake before use, as the pulp settles. After opening, keep refrigerated and use within about six months.

Ceviche dressing with calamansi in 4 steps

1. Whisk 3 tbsp of calamansi vinegar with 2 tbsp of mild oil and a pinch of salt.
2. Add finely diced chili, a little coriander leaf and a hint of sugar.
3. Briefly toss raw, diced fish or cooked prawns in it.
4. Let everything stand for 5 minutes and serve at once with avocado and crispy onions.

What makes the calamansi vinegar special?

The 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.

At a glance

• French calamansi fruit vinegar by Libeluile
• 42 % calamansi pulp, zesty and citrus with a fine bitterness
• Acidity 5.75 %, mild enough to drizzle on its own
• For Asian cooking, ceviche, fish and dressings
• Shake before use, keep refrigerated after opening

Goes well with

In our vinegar selection you will find fruity siblings such as mango vinegar, raspberry vinegar and apricot vinegar. For dressings, a mild oil such as our walnut oil rounds off the acidity. Discover more vinegars in our vinegar collection and matching oils in the oil collection.

Frequently asked questions

What is calamansi?
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.

How do I use calamansi vinegar?
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.

Why do I need to shake the vinegar?
The natural pulp settles at the bottom. Give it a quick shake before each use, then the aroma is evenly distributed.

How long does the vinegar keep after opening?
After opening, keep it refrigerated and use within about six months, so the fresh citrus note is preserved.