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What is Chamoy | L’Orenta Nuts

Products Posted on March 26, 2022

What is Chamoy | L’Orenta Nuts

Chamoy is a sauce that is found at food stands all over Mexico and other countries. Usually topping fresh fruit, candy, mixed into drinks and served in other dishes. It’s commonly used to coat popular candy. The sweet-spicy flavors play nicely with a touch of lime juice on different kinds of food.

The History of Chamoy

In spite of Chamoy’s popularity in Mexican cuisine, it’s, in fact, an Asian invention that was enhanced by Mexico’s signature ingredient, chili. 

It is widely believed that Chamoy might have evolved from Chinese crack seed, also known as ‘see mui’, which is a Cantonese term that describes a salt-coated and dried apricot snack. The way it reached American soil is due to migration. Asian people have migrated to America since the 1590s, and at some point, Chamoy was developed into the spicy blend and sauce that we are talking about in this article.  

How is Chamoy Made?

Chamoy doesn’t have an original recipe. I have seen lots of

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different styles of the same salsa online and in the streets. From the homemade, prepared with natural ingredients, to the laboratory-designed mix of chemicals that some people claim is Chamoy too. The Mexican sweet-spicy condiment can have different flavor notes depending on the elements that make up the sauce. 

Nonetheless, there are some main components that most recipes contain. To name the most important ones, these are apricot, plum or mango, chili, lime, sugar, and salt. These are, traditionally, boiled and blended to create a red sauce. It is often a thick sauce or dip, however, there are several other kinds of this Mexican condiment. 

What does It taste like? 

When first trying, your taste buds don’t know what to make of its flavor. Is it salty? Sweet? Bitter, tangy, spicy? 

I closed my eyes, savored every tone in the flavor symphony in my mouth and I realized it is all of the above. Full of its citrusy sweet, it goes so perfectly with candy that now I’m fully addicted to Chamoy covered candy. 

One of my personal favorites is L’Orenta’s Chamoy rainbow belts. Absolutely delicious.  

Is It Spicy?

The short answer is yes. It is a bit spicy. However, as

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mentioned before, it all depends on the elements that were used to prepare the sauce. More often than not, it is sweeter than it is spicy. 

A spicy food lover can’t get enough of it. Hence, many people wouldn’t call Chamoy spicy. But if you are not that well acquainted with strong flavors, you might find it a bit spicy. 

One product that has just the perfect balance and does not force you to drink something right after eating are our Chamoy peach rings. These are mainly sweet and sour with the perfect spicy touch. 

What is the Difference Between Chamoy and Tajin

Tajín is a well-known Mexican condiment that frequently gets

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confused with Chamoy sauce. The main difference is that Tajín is a brand name, whereas chamoy is the name of a sauce. The second biggest difference between Chamoy and Tajin is that Chamoy is a sauce or paste, while Tajín is known to all for its lime, salt, and chili powder. Additionally, the last relevant dissimilarity is that Chamoy’s main ingredients contain fruit, Tajin spice’s only fruit-like ingredient is dehydrated lime juice. 

As far as flavor, Tajin is spicier and it’s drier to the palate. But that just means that the best way to consume this product is by mixing it with Chamoy sauce! 

That’s right, the combination of these condiments results in an even better flavor than the two of them on their own. For example, in L’Orenta’s Chamoy cherry sours, or Chamoy watermelon slices you can taste the perfect balance of the two. 

Storage

Most chamoy sauces don’t really need refrigeration. They can remain in a cool, dark pantry for around three months after being opened. This candy usually lasts for a similar time. If you use the packaging that it comes in, it doesn’t change its flavor or texture. After more time it loses its paste-like textures and its freshness. I’d recommend consuming the products within the first three months for the best savor and consistency. 

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