Perfect for adobo and paksiw dishes. Comes from the natural fermented nipa sap and sugar cane extract. In spiced vinegar, a variety of spices (hot pepper, onion and garlic) is added in naturally fermented nipa-sap extract to create that distinct "anghang-asim" (hot-sour) flavor that only Lorins can give. This is ideal as dip for grilled and fried seafood and meat.