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Kiamoy
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| Alternative names | ciamoy, kiamuy, kiam muy |
|---|---|
| Type | Sweets |
| Place of origin | Philippines |
| Main ingredients | fruits, salt, vinegar, sugar, anise powder |
| Variations | champóy (tsampóy, sampóy, cham-poi); champóy na sampalok (sampalok candy) |
Kiamoy (also spelled kiamuy or kiam muy, or in Philippine Spanish as ciamoy), is a class of Filipino treats made with dried sour plums, prunes, or apricots preserved in brine and vinegar. They are sold covered in a powdery coating of an anise (sometimes licorice), li hing (red powder made from plum seeds), salt, and sugar mixture called "kiamoy powder" or kiam-muy-hoon (Hokkien Chinese: 鹹梅粉; Pe̍h-ōe-jī: kiâm-muî hún; lit. 'salted plum powder'). They are characteristically bright red, orange, or light brown in color. They originate from Chinese Filipino immigrants and are derived from the li hing mui (Hokkien Chinese: 旅行梅; Pe̍h-ōe-jī: lí-hêng muî) treats of Chinese cuisine (also called huamei, 話梅).[1][2] The name is derived from Philippine Hokkien Chinese: 鹹梅; Pe̍h-ōe-jī: kiâm-muî; lit. 'salted plum'.[3][4]
A local variant of the kiamoy that evolved in the Bicol Region of the Philippines is champóy (also spelled tsampóy, sampóy, or cham-poi, names which can also apply to. It differs from kiamoy in that champóy is made from the locally available berry Myrica rubra (which is also known as "champóy"). Champóy is also dark red to black in color and has a predominantly sweet and tart flavor profile, in contrast to the saltier flavor profile of kiamoy.[5][3] In modern times, the term "champóy" has also come to include the similar-tasting sampalok candy (sometimes differentiated as champóy na sampalok), which are sweets made from tamarind balls cooked in sugar and/or salt.[5] Champoy is derived from Cantonese Chinese: 陳皮梅; Jyutping: can4 pei4 mui4-2; Cantonese Yale: chàhn pèih múi; lit. 'dried peel plum', referring to chenpi (Mandarin Chinese: 陳皮; pinyin: chénpí).[5]
Kiamoy are popular as street food usually sold near schools and are also commonly eaten as a remedy for car sickness. Kiamoy can also be infused into alcoholic drinks.[6] Kiamoy powder is also sold separately as an ingredient, and can be used as a coating for kiamoy chicken or as a dip for fruits like pomelo, fresh green mango, or pickled green mango.[7][8]
Kiamoy and champóy are believed to be the direct ancestors of the Mexican treat saladitos and the chamoy sauce derived from it. They were transported to Nueva España by Filipino migrants via the Manila Galleons (1565 to 1815).[4][9][10]
See also
[edit]References
[edit]- ^ "Kiamoy". Tagalog Lang. Retrieved November 2, 2021.
- ^ "Vida's Champoy (Prunes in Balsamic Vinegar)". Lulu Cooks and Tells. May 3, 2016. Retrieved November 2, 2021.
- ^ a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- ^ a b "Kiamoy: What Exactly Is Kiamoy? (A Filipino Street Food)". Philippine News. March 28, 2020. Retrieved November 2, 2021.
- ^ a b c "Tsampoy". Tagalog Lang. Retrieved November 1, 2021.
- ^ "Mano Po". Drink Manila. December 21, 2016. Retrieved November 2, 2021.
- ^ Lim, Francis. "Crispy Kiamoy Chicken Wings Recipe". Yummy.ph. Retrieved November 2, 2021.
- ^ "Plum Powder". Market Manila. September 11, 2005. Retrieved November 2, 2021.
- ^ Tellez, Lesley (May 29, 2019). "The Spicy, Sour, Ruby-Red Appeal of Chamoy". Taste. Retrieved November 1, 2021.
- ^ "Chamoy". Masa Americana. June 17, 2021. Retrieved November 1, 2021.
Kiamoy
View on Grokipediafrom Grokipedia
Etymology and Origins
Name and Linguistic Roots
The term "kiamoy" derives from the Hokkien Chinese expression kiâm-muî (鹹梅), literally meaning "salted plum," a direct linguistic borrowing that underscores the profound influence of Hokkien-speaking Chinese immigrants on Filipino vocabulary and cuisine. This etymology traces back to preserved plum treats originating in Fujian province, China, where Hokkien dialects predominated among traders and migrants.[3] The adoption of "kiamoy" into the Filipino lexicon occurred primarily during the Spanish colonial era (16th to 19th centuries), when waves of Chinese immigrants from southern China settled in the Philippines, establishing communities in Manila's Binondo district and integrating their culinary practices with local traditions. Hokkien loanwords, including those related to preserved foods, proliferated through commerce and intermarriage, forming part of a broader assimilation of approximately 160 Hokkien loanwords into Tagalog. Related Tagalog variants, such as dikyam (from Hokkien lí-kiâm, denoting "plum preserves"), illustrate the phonetic shifts common in these borrowings, where initial sounds like often merged with due to Tagalog allophony.[4][5][6] Regional phonetic adaptations in Filipino dialects have led to alternative spellings and pronunciations, including "kiamuy" and "ciamoy" (the latter appearing in historical Philippine Spanish texts), which preserve the Hokkien roots while accommodating local accents in Tagalog and other Austronesian languages. These variations highlight the term's evolution within diverse Philippine linguistic contexts, from urban centers like Manila to provincial areas influenced by Chinese-Filipino trade networks.[5]Historical Introduction to the Philippines
Preserved plum treats like kiamoy, originating from Chinese cuisine and derived from li hing mui (Hokkien: lí-hêng-muî), were likely introduced to the Philippines through Chinese traders and immigrants during the 16th century, a period marked by the establishment of the Manila galleon trade route in 1565. This trade network connected Manila to Acapulco, facilitating the influx of Chinese goods including silks, porcelains, and spices via direct maritime exchanges from Fujian province. Chinese junks regularly docked in Manila, bringing exotic items that enriched local markets and diets.[7][8] By the late 16th century, waves of Chinese immigrants, primarily Hokkien speakers from southern China, settled in Manila, establishing communities that blended their culinary traditions with indigenous practices. In 1594, the Spanish colonial government designated Binondo as a permanent settlement for these immigrants, creating the world's oldest Chinatown and a hub for Sino-Filipino commerce and food culture. Here, Chinese preserved treats were integrated into local snacking habits while retaining their salty-sour profile.[4][9] The integration of kiamoy into Filipino cuisine accelerated by the 19th century, as intermarriage and economic ties fostered a mestizo population that dominated trade in Luzon. Sino-Filipino families in Binondo popularized these imports as affordable snacks, sold by street vendors and in markets, influencing everyday snacking habits. Historical records from the era document the widespread availability of Chinese candied and preserved fruits, which became staples in Filipino households and contributed to the fusion of sweet-salty flavors in local sweets.[4][8] By the early 20th century, kiamoy had become a common street food in urban areas like Manila, symbolizing the enduring Sino-Filipino culinary legacy.Description and Ingredients
Physical Characteristics
Kiamoy is typically composed of small, plum-sized pieces measuring approximately 1-2 centimeters in diameter, featuring a wrinkled and irregular shape characteristic of dried fruits that have undergone preservation. These pieces display a color range from dark purple to reddish-brown, reflecting the natural hues of the preserved plums or prunes used.[10][11] A defining feature of kiamoy is its powdery coating, often in orange or reddish tones derived from anise, salt, and sugar mixtures, which adheres to the surface and enhances its visual appeal as a finished product. The texture combines a dry, powdery exterior that readily dissolves in the mouth with a chewy interior that retains some moisture from the brining process, creating a distinctive tangy mouthfeel.[12][13] Sensory-wise, kiamoy offers an initial hit of saltiness from the brine and coating, which quickly gives way to intense sourness from the preserved fruit, underpinned by a subtle sweetness that balances the profile and differentiates it from plainer dried fruits like prunes or apricots. This layered taste experience makes it a standout in Filipino snacking traditions.[13][10]Key Components
Kiamoy's distinctive sweet-sour-salty profile and extended shelf life stem from its core ingredients: base fruits, preservatives, and additives. The primary base consists of dried sour plums, prunes, or apricots, which provide the essential tartness and chewy texture that define the treat's mouthfeel and flavor foundation.[14][1][15] Preservation relies on brine—a saltwater solution—and vinegar, which enhance tanginess while preventing spoilage and allowing the fruits to retain their moisture and pliability.[14] These elements draw from traditional Chinese methods introduced by immigrants to the Philippines, adapting to local tastes over time.[1] Additives such as sugar balance the inherent sourness of the fruits, creating a harmonious contrast, while optional spices like licorice or anise add aromatic depth and complexity to the overall taste.[15][16] These components are typically applied as a powdery coating, intensifying the sensory experience without overpowering the preserved fruit base.[15]Preparation Methods
Traditional Preservation Process
The traditional preservation process for kiamoy involves transforming sour fruits such as plums, prunes, or apricots into a durable snack through dehydration, salting, and acidification, drawing from Chinese-influenced techniques adapted in the Philippines.[17] The fruits are preserved in a mixture of brine and vinegar, which imparts the signature sour and salty profile while inhibiting spoilage. The salt and acidity help preserve the fruit in the tropical climate.[17] After preservation, the fruits are drained and allowed to dry to achieve a firm, chewy texture suitable for coating and extended shelf life.Coating and Packaging Techniques
The coating process for kiamoy imparts its characteristic tangy, salty, and sweet exterior to the dried preserved fruits, enhancing flavor and providing a distinctive texture. The powder mixture, commonly referred to as kiamoy powder, primarily consists of salt, sugar, licorice extract, and plum-derived elements, with occasional additions of citric acid for added tanginess.[18][19] Some commercial formulations also include vanilla flavoring and food coloring agents such as FD&C Yellow #5, Red #40, and Yellow #6 to achieve the vibrant red hue.[16][20] Application of the coating typically occurs after the fruits have been sufficiently dried following preservation, ensuring adhesion without excess moisture. In small-scale production common in the Philippines, the dried plums, prunes, or apricots are manually shaken or tumbled in large containers with the powder until an even layer forms, preventing clumping and promoting uniform coverage.[15] This method allows the powder to bind to the fruit's surface, creating the powdery finish that distinguishes kiamoy from uncoated preserved fruits. Packaging follows immediately to protect the coated product from humidity, which could cause the powder to dissolve or the fruits to stick. Kiamoy is often sold loose by weight in local wet markets for fresh consumption, but for retail distribution, it is sealed in small plastic bags, cellophane wrappers, or foil-lined pouches ranging from 50g to 500g to maintain dryness and extend shelf life.[21][22] These packaging choices minimize moisture ingress while facilitating easy portioning for street vendors and consumers.Varieties and Regional Adaptations
Fruit-Based Variations
Kiamoy's most prevalent form utilizes dried Chinese plums as the base fruit, which deliver a pronounced sourness central to the treat's appeal. These plums, preserved through brining and vinegar soaking, yield a chewy texture with a sharp, tangy profile that balances saltiness and subtle sweetness.[23] Prune-based variations introduce a milder flavor, featuring the fruit's natural sweetness that tempers the acidity compared to plum versions. This adaptation maintains the traditional preservation method but results in a less intense sour bite, appealing to preferences for balanced taste in everyday snacking.[24] Apricot kiamoy offers another fruit-based option, where the drier, fruitier essence of apricots produces a subtler tartness and enhanced chewiness upon preservation. This variant preserves the core brined character while shifting toward a warmer, less aggressive sourness.[25] Emerging tropical adaptations, such as those incorporating mango, have appeared in modern formulations, often involving dried mango pieces treated with kiamoy-style preservation or powder for a localized twist on the original profile. These provide a sweeter, more accessible sourness suited to Philippine palates.[26]Flavor and Color Differences
Kiamoy displays distinct flavor profiles that range from predominantly salty and sour to sweeter variations, depending on the emphasis in the coating mixtures applied after preservation. The classic iteration features a strong salty-sour character, achieved through a brine-based preservation process that imparts a tangy intensity balanced by subtle sourness from the dried fruits.[27] In contrast, sweeter versions incorporate a heavier sugar coating, creating a harmonious sweet-salty profile that softens the inherent tartness while maintaining the snack's chewy texture.[28] This duality allows kiamoy to cater to diverse palates, with the salty emphasis evoking traditional Chinese influences and the sweeter adaptations appealing to modern Filipino preferences for balanced indulgences.[29] Color variations in kiamoy primarily stem from the powdery coatings used, resulting in a signature bright red appearance for the standard salty-sour type, which enhances its visual appeal as a street snack. Some regional and commercial iterations introduce orange tones through the integration of chili powder in the coating, adding a subtle spicy undertone that differentiates them from the base red varieties. These color differences not only distinguish flavor intensities but also reflect adaptations in production to meet varying consumer demands across the Philippines.[27] Spicy infusions further diversify kiamoy, with some variants incorporating chili for heat, building on the foundational fruit base to create bolder profiles. These enhancements introduce a fiery contrast to the core salty-sour foundation.[15]Cultural and Culinary Significance
Consumption Practices
Kiamoy is commonly enjoyed as a standalone snack in the Philippines, where it is typically eaten whole or sucked to release its intense sweet, sour, salty, and tangy juices, a practice that highlights its bold flavor profile.[29] This method of consumption is particularly popular among children, who often purchase it from street vendors near schools as an affordable and addictive treat.[1] In daily Filipino life, kiamoy is frequently paired with fresh fruits such as guava, green mango, or pineapple to amplify its tartness, or with carbonated drinks like cola to balance the saltiness with sweetness.[15] It may also be combined with citrus-based beverages, including those made from calamansi, to further enhance its tangy qualities.[30] Certain varieties, like the red kiamoy, are especially suited for these fruit pairings due to their vibrant sourness. Beyond casual snacking, kiamoy holds ritual significance in Filipino-Chinese households, where it is offered during family gatherings such as Lunar New Year celebrations as a traditional snack to help balance life, love, and work.[27] In folk medicine, it is traditionally used as a remedy for nausea, particularly motion sickness during travel, by consuming a few pieces to settle the stomach.[1]Role in Filipino Street Food Culture
Kiamoy holds a prominent place in Philippine street vending traditions, particularly in urban markets. In bustling areas like Binondo's Chinatown, Divisoria, and Quiapo, vendors sell these preserved plums from carts or small stalls, often coated in colorful powder to attract passersby. This practice reflects the treat's integration into everyday Filipino urban life, where it serves as a quick, portable indulgence amid the chaos of market haggling and foot traffic.[31] The treat is especially associated with festivals in Filipino-Chinese communities, notably Chinese New Year celebrations, where kiamoy is shared as a traditional snack alongside other preserved fruits to evoke cultural heritage. During Lunar New Year festivities in Manila's Chinatown, it is incorporated into family gatherings.[27] Economically, kiamoy supports small-scale entrepreneurship by providing a low-barrier entry for vendors, who can prepare and sell it affordably—often at 25-35 PHP for small packs equivalent to several pieces as of 2025—enabling livelihoods in informal markets. Its popularity as a budget-friendly option sustains generations of family-run operations, contributing to the vibrancy of street economies in cities like Manila.[21]Nutritional and Health Aspects
Nutritional Profile
Kiamoy, as a preserved dried fruit snack, derives its nutritional content primarily from the base plums or similar fruits, augmented by salt, sugar, and seasonings during processing. A typical commercial example, such as Nicefoods Kiamoy Classic, provides the following approximate values per 100 grams: 175 calories, 55 grams of carbohydrates (including 7.5 grams of sugars and 12.5 grams of dietary fiber), 2.5 grams of protein, and 0 grams of fat.[32] These figures reflect the concentration of nutrients from dehydration, resulting in a dense energy source compared to fresh fruits. The product is particularly high in sodium due to the brining preservation method, with about 2,750 milligrams per 100 grams, which accounts for over 100% of the daily recommended intake for most adults.[32] Other variants may vary slightly; for instance, one analyzed preserved plum product lists 212.6 calories and 1 gram of total fat per 100 grams, with ingredients including plums, salt, and sugar contributing to the overall profile.[33] Micronutrients in kiamoy are modest but present from the fruit base. Per 100 grams of the Nicefoods variety, it contains approximately 2.5 milligrams of vitamin C (about 3% of the daily value) and 87.5 micrograms of vitamin A (about 10% of the daily value), alongside traces of calcium and iron.[32] The dried plums also provide antioxidants, including polyphenols, which are retained to some extent despite processing.[34] In comparison to similar treats, kiamoy exhibits higher sodium levels than fresh plums (typically 2 milligrams per 100 grams) but lower caloric density than many processed candies, such as hard candies at around 380 calories per 100 grams with minimal sodium.[34][35] Its fiber content surpasses that of most candies, offering a nutritional edge in digestive support from the fruit component.[32]Potential Health Benefits and Concerns
Kiamoy, preserved in vinegar, may aid digestion through the acetic acid content, which can stimulate digestive enzymes and promote gut motility, similar to the effects observed in vinegar-based fermented foods. The dietary fiber from the dried plum base also contributes to improved bowel regularity and prevention of constipation.[34] In traditional practices influenced by Chinese medicine, the sourness of kiamoy has been used to alleviate nausea and motion sickness, as the tart flavor is believed to settle the stomach and reduce queasiness, a remedy echoed in the use of preserved plums like huamei for similar symptoms.[1][36] However, kiamoy's high sodium content, often exceeding 1,000 mg per 40-gram serving from the salty coating, poses risks for hypertension and cardiovascular issues in regular consumers, particularly those with pre-existing conditions. Additionally, preservatives and additives in some commercial varieties may trigger allergic reactions, such as hives or respiratory issues, in sensitive individuals.[32][37][38] To balance potential benefits with these concerns, moderation is advised, with a recommended intake of 5-10 pieces daily to limit sodium exposure while referencing the elevated levels noted in its nutritional profile.[34][1]References
- https://en.wiktionary.org/wiki/dikyam