Philippine Ingredients Go Global

How Calamansi, Bagoong and  Ube are Becomiming Gourmet Staples Worldwide

Text by Mye Mulingtapang

Calamansi: The Zesty Secret Weapon

A citrus native to the Philippines, calamansi is prized for its uniquely balanced tang—brighter than lime, softer than lemon, and with a floral complexity that chefs are now using in everything from ceviche to cocktails.

At Kasama in Chicago, calamansi elevates sauces and glazes with a whisper of tropical acidity. In New York and London, bartenders are swapping lemons for calamansi in signature sours and gin-based concoctions, drawn to its elegant bite. 

Calamansi Restaurant in Belgium brings this vibrant ingredient to the heart of European dining, where it’s seamlessly incorporated into both modern and traditional Filipino dishes, creating a fresh, citrusy twist that continues to captivate European palates. 

Ube: The Violet Star of Modern Desserts

The meteoric rise of ube-the vivid purple yam beloved in Filipino desserts-is a story of both cultural pride and visual appeal. Social media gave ube its global moment, but its rich, nutty sweetness is what keeps it in demand in high-end kitchens. From New York's Ubeland festival

to Ube Cafe in Bonn, Germany, the purple yam continues to make waves internationally, solidifying its place as a symbol of Filipino culinary excellence.

Pamana's Ubeness® Purple Yam Flavour transforms your cakes, ice cream, or desserts into authentic Filipino delicacies with just a few drops.

Ube isn't just a trend-it's a flavor identity. A symbol of Filipino innovation and our love affair with indulgent, soul-nourishing sweets.

Bagoong: From Umami Bomb to Culinary Darling

The world is finally catching on to the unapologetic umami of bagoong, the fermented shrimp paste that brings boldness to dishes like kare-kare and binagoongan. Once misunderstood for its pungency, bagoong is now being embraced by adventurous chefs and fermentation fanatics alike.

In trendy kitchens across New York, LA, and the UK, bagoong is being used much like anchovy paste or fish sauce—an umami powerhouse that deepens broths, enriches sauces, and surprises diners with its layered flavor. The fermented shrimp paste adds umami punch to dishes like Rex’s famed Ginger Bagoong Wings. Salty, funky, and addictive.

Why the World Is Ready

The rise of these ingredients is part of a larger global movement toward authentic, heritage-rich food. As diners become more open to new flavors and more respectful of cultural diversity, Filipino ingredients are no longer curiosities—they're essentials in the modern chef’s pantry.

For Filipinos abroad, seeing these flavors celebrated on global stages is deeply emotional. It’s a form of cultural visibility, of culinary justice. And for the world, it’s a delicious invitation to explore the soul of the Philippines—one bite at a time.