This sauce is a star ingredient in many recipes, marinades, dips and sauces. It is a great base to start with. It tastes, looks, smells and cooks like a traditional soy sauce. Coconut aminos are crucial for any paleo chef who needs something to grab and make quickly. My favourite for any veggie, beef or chicken is coconut aminos, coconut vinegar, onion, garlic and ginger. I’m always looking for quick cheats around the kitchen, and this one is frequent in our kitchen.
Coconut aminos come from the sap of a coconut tree. The sap of a coconut trees blossom is super versatile and a lot products come from this; coconut nectar, coconut vinegar, and coconut sugar. The sap is aged or evaporated, depending on the product they are trying to make. To get the sap from the trees they use hollow bamboos tubes and tap into the thick fleshy stems of the flower of the coconut tree. The best part of this harvesting method is that the tree will continue to give sap for the next 20 years. This sustainable method will yield 5000 litres of sap per hectare. That is a lot of sap for a small piece of land.
Aminos acids are the building blocks of protein. They make up 75 % of the human body. Coconut aminos has 14 times more glutamic acid than regular soy. Failure to get enough essential amino acids can result in protein degradation because the human body does not store them for later use as it does with fats and starches. The coconut secret aminos are totally raw. The sap is simply left to ferment for around a year, they add sea salt and voila! The raw product is enzymatically alive; no nutrients are taken away through the processing.
The coconut aminos is becoming more prevalent in our shelves in Canada as the paleo/gluten free diet grows. Where to buy coconut aminos in Canada? Well right here of course. We will ship directly to your door. We charge flat rate shipping so feel free to put together a group order. Be sure to be careful once you receive your coconut aminos. It is a fermented product so keep it upright, in a dry cool storage. Exposing the aminos to any kind of heat (like being left in a car on a hot day) will cause the sauce to continue to ferment, thus leaving you with a big ol’ mess! You can keep your aminos in the fridge too if that is what you fancy, but cupboard or fridge, doesn’t seem to matter. Perhaps if we had an opened bottle for longer than a couple weeks we would know better. Check out some of our favourite recipes from our favourite bloggers.
Oh- don't forget to bring your aminos to sushi with you, so good!
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