Unleash the flavour with coconut aminos

In this article, we delve into the saucy world of coconut aminos and uncover why they're stealing the spotlight from their soy-based counterparts. We’ve got three flavour-bursting coconut aminos - All Purpose, Teriyaki, and Barbeque – but you might wonder why we think they’re so great, and importantly, how to use them. As a quick taster of what’s to come – these sauces are all about fermentation goodness as well as taste. So, in the name of all things fermentation, we’ll chat a bit about our naturally fermented coconut vinegar too. Spoiler alert: your taste buds are in for a treat!

Coconut aminos: what are they are how are they made?

Coconut aminos are somewhat similar to soy sauce in texture, colour, use and even flavour. They are the dash of umami you need to elevate any dish to the next level with a tangy, salty twist. The difference is that they aren’t soy-based, but instead made from coconut sap.

So, how are these wonder sauces made? Well, it all starts with the sap of coconut blossoms that's collected and mixed with mineral-rich sea salt, coconut sugar and coconut nectar. It’s not even that complicated—just Mother Nature doing her thing. The magic comes from the natural fermentation process that follows.

At The Coconut Company, patience is a virtue. Our coconut aminos are left to ferment for six months, allowing the flavours to dance and mingle. We add different herbs and spices to angle the taste. That means you get a subtle garlic base in them all but a ginger zing in the Tariyaki and a tarragon nudge in the Barbeque. This slow dance of fermentation not only enhances the taste but also gives your sauce a VIP pass to the exclusive club of health-conscious condiments. The coconut sap remains raw, and it’s fermented, so you get a double-whammy of benefits.

Why are coconut aminos better than soy sauce?

There are several reasons why for many people, coconut aminos are seen as better than soy sauce.

Number one is the taste. Coconut aminos boast a rich, savoury flavour with a touch of sweetness. It's a fantastic blend of umami and sweetness. Soy sauce tends to have a very similar taste from brand to brand and bottle to bottle. With coconut aminos from us, you’ve got three distinctive flavours that each boast the headline umami taste, but each adds something unique.

Then there are their gluten-free accolades. Many are avoiding gluten for health or allergy reasons. The gluten-free movement is growing, and cooking with flavour can be a challenge if you can’t use soy, so with coconut aminos, you’ll be grateful that your stir-fries just found their new BFF.

Additionally, coconut aminos are vegan. They are a great flavour option that fits your values.

Lastly, coconut aminos go easy on the salt without compromising on flavour.

The buzz around naturally fermented foods

As well as all of the above benefits, coconut aminos are naturally fermented. Fermented foods aren’t a fad, but a foodie and health revolution that’s here to stay. The naturally occurring probiotics and enzymes in fermented foods can do wonders for your gut health. Introducing a variety of fermented foods into your diet can make a significant improvement in the diversity of your gut microbiome, and that impacts your whole health, from your mood to digestion.

And when it comes to fermentation, we don’t just have our coconut aminos. Another fabulous fermented treat that comes in a bottle is our coconut vinegar, especially our Mother of Vinegar.This tangy elixir is not your average vinegar; it's a powerhouse of probiotics, enzymes, and goodness.

Cooking with coconut aminos

Now that we've uncovered the wonders of coconut aminos, let's talk about how to bring these flavour-packed bottles of goodness into your kitchen. They are incredibly versatile and can be used in many different ways:

1.    Stir fries

Transform your stir-fries into a symphony of flavours by swapping out your regular soy sauce with coconut aminos. The savoury sweetness will elevate your veggies, proteins, and noodles to a whole new level. Pro tip: Add a dash of All Purpose Coconut Aminos for that perfect umami kick.

2.    Marinades

Give things like tofu, fish or paneer a wonderful flavour by marinating them in coconut aminos. Whether you're grilling, baking, or pan-searing, the natural sweetness will caramelise beautifully, creating a mouth-watering glaze. Try the Teriyaki Coconut Aminos for an extra burst of Asian-inspired goodness.

3.    Salad dressings

Say goodbye to bland salads and hello to a burst of flavour. Drizzle coconut aminos over your greens for a savoury kick that enhances the freshness of your salad veggies. Use some coconut vinegar too!

4.    BBQ flavours

You can brush the Barbeque Coconut Aminos on ribs, burgers, or grilled vegetables for a smoky sweetness that will have your guests asking for the secret ingredient. Just make sure to share the secret!

5.    Dipping sauces

Create tantalising dipping sauces by mixing coconut aminos with a splash of Coconut Vinegar. Perfect for spring rolls, sushi, dim sum, or as a sidekick for your favourite snacks. It's a dip that not only tastes good but is good for you.

Remember, the key to culinary greatness is experimentation. Feel free to mix and match, creating your own signature dishes with coconut aminos as the star.

How to pick your coconut condiments

Coconut aminos will become your culinary staples. Combine with coconut vinegar and other Coconut Company products in your kitchen cupboard and you’ll have everything you need to whisk up a culinary sensation in moments. And in the process, know that you’re choosing vegan, gluten-free naturally-fermented foods that taste great and leave you feeling fabulous.

Visit our online shop to order your coconut aminos and coconut vinegar. Not sure which to pick? Save some pounds and get all three – All Purpose, Teriyaki and Barbeque – in a three bottle set. You can experiment with them all and discover the versatility and fun you can have.