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Goan cuisine is pretty much incomplete without vinegar or Vinagre( the popular word used, which is Portuguese) to add that sour flavor that is so famously associated with its food. In Goa, vinegar made from toddy is most popular and Goan food deprived of this important ingredient makes it incomplete. It is used in foods such as vindaloo, sorpotel, xacuti, sausages and is broadly used in soups, salad dressings, dips and recipes.

The process of obtaining this vinegar is done by toddy-tapper, who performs his job thrice a day on each coconut tree given to his care, morning, afternoon and evening. In the morning and evening the “vein” of the tree at its top is opened and the sap slowly drains into attached clays pot or plastic jug. During the afternoon heat, the toddy tapper climbs the trees and closes the openings so that the tree has time to recover its lost fluids. He climbs the trees using foot steps carved in the trunk and supports himself once in the tree tops by the base of the palm leaves.

Traditional Toddy Tapping is done for three consecutive days, enough sur [sap] is collected from the coconut trees to fill up a large jug. Once enough sur is collected, it is then subjected to a process which results in the production of vinegar by fermentation for a minimum of 6 months to a year and an alcohol called coconut feni, a distilled drink with a high percentage of alcohol.

There are also medicinal benefits to this all Natural Coconut Vinegar as well, which is rich in Vitamins like Potassium , Beta-Carotene, Calcium, Iron, Magnesium, Phosphorous, Sodium and also contains anti-oxidants which make this natural food such a great part of your diet for the benefits it provides.

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