We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.

[/description-break] Ingredients [/title]Ingredients: Calamansi juice, spirit vinegar, cane sugar
Certifications: Kosher [/accordion] Specifications [/title]Net Volume: 8.5 or 16.9 ounces
Place of Origin: France [/accordions-break]It is fabulous in salad dressing—both olive-oil vinaigrettes and mayonnaise-based sauces—especially with arugula and hazelnuts, or over a thinly sliced cabbage slaw with sugar snap peas. You can also add it to plain Greek yogurt with a handful of fresh herbs and chili flakes for a crudité dip or sandwich spread. We also like calamansi vinegar's tart brightness whisked with sautéed shallots, butter and fresh thyme leaves as a quick pan sauce for shrimp, salmon or scallops. Or drizzle over roasted vegetables for accent—this vinegar is a great alternative to small amounts of lemon juice. On the sweet side, try it also a great way to tone down sweetness in desserts. Add a teaspoon or two to caramel sauce to drizzle over ice cream; it's particularly good with vanilla, cinnamon or ginger ice cream. Or try adding a little to any citrus-flavored pound cake, Bundt cake or bar cookie for complexity.[/how-to-use-break] Calamansi's flavor can best be descirbed as a cross between lime and Mandarin orange. Try a splash in seltzer water with ice to get the best sense of its flavor.