Tamarind, especially in block form soaked in hot water, serves as an excellent substitute for citrus, providing sharp, fruity flavors without the citrus taste.
Pomegranate molasses retains its sharpness after cooking, making it a perfect alternative to citrus in dressings and marinades.
Vinegars such as apple cider, sherry, and moscatel offer diverse sharpness and fruitiness equivalents to citrus flavors in various dishes.
Spices like sumac and amchoor deliver tanginess and fruity acidity, enhancing dishes without citrus aromas or flavors, making them excellent substitutes.
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