🇵🇭 Direct import from the Philippines

Philippine food wholesale importer in Spain, Portugal and France

Over 400 authentic references from the 7,641 islands of the Philippines. Coconut vinegars, fermented sauces, calamansi, coconut and the unique ingredients of a cuisine that fuses Asia, Spain and the Pacific.

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🍋 Calamansi

🥥 Coconut vinegar

🐟 Bagoong

🍶 Sawsawan

Our product categories

Philippine gastronomy is unique in Asia: heir to Spanish, Chinese and Malay influences, with ingredients you will not find anywhere else on the continent.

🍶

Vinegars and acids

Coconut vinegar sukang tuba, sugarcane vinegar sukang iloco, palm vinegar and Filipino rice vinegar. The acidic backbone of all Philippine cooking, essential for adobo and kinilaw.

Sukang tubaSukang iloco Sukang maasim

🐟

Sea ferments

Bagoong alamang (shrimp paste), bagoong isda (fish paste), patis (Philippine fish sauce) and daing (dried fish). The fermented products that define Philippine umami.

Bagoong alamangPatis Daing

🍋

Calamansi and citrus

Fresh and concentrated calamansi, calamansi juice, dehydrated calamansi and chilli blends. The quintessential Filipino citrus: more aromatic than lemon, sweeter than lime.

Fresh calamansiConcentrated juice Dried calamansi

🥥

Coconut and derivatives

Coconut milk, virgin coconut oil from Quezon, macapuno (sweet mutant coconut), nata de coco in syrup and coconut vinegar. Philippine coconut has varieties unique in the world.

MacapunoNata de coco VCO oil

🍜

Noodles and snacks

Pancit bihon, pancit canton, pork and chicken chicharon, kropek prawn crackers and chicharrón bulaklak. The snacks and noodles that appear on the Philippine table from breakfast to dinner.

Pancit bihonChicharon Kropek

🫙

Sauces and condiments

Banana ketchup (the original Filipino ketchup), toyo (Philippine soy sauce), vinegar and garlic sawsawan, and atchara (pickled green papaya). Unique flavours with no equivalent in other cuisines.

Banana ketchupToyo Atchara

Philippine adobo and the culture of vinegar

Adobo is not a single recipe: it is an ancestral preservation technique based on vinegar, soy and garlic, with variants in every region of the archipelago. It is the most representative dish of the Philippines and the one that best exemplifies its unique fusion of Asia and Spain. Our authentic vinegars are the key to getting it right.

Manila

Classic adobo

Sugarcane vinegar, soy sauce, bay leaf and black pepper. The most internationally recognised

Visayas

Adobo sa gata

Finished with coconut milk. Creamy and slightly sweet, typical of the central islands

Ilocos

Ilocano adobo

Made with sharply acidic sukang iloco sugarcane vinegar. No soy sauce, purer and more penetrating

Cavite

White adobo

Vinegar only, no soy sauce. Pale colour, direct flavour. The oldest version of all

Mindanao

Adobo sa dilaw

With turmeric and coconut. Vivid yellow, aromas of the Muslim south of the archipelago

The vinegars of the archipelago

🌴

Sukang tuba

Coconut sap vinegar. Mild and slightly fruity

🎋

Sukang iloco

Northern sugarcane vinegar. Very sharp and potent, amber in colour

🍚

Sukang maasim

Philippine rice vinegar. Delicate, ideal for kinilaw

🌺

Sukang nipa

Nipa palm vinegar. Floral and complex, from the river delta

🍍

Sukang pinya

Cebu pineapple vinegar. Fruity, for marinades and dressings

🐟

Patis

Filipino fermented fish sauce. The local umami, milder than Thai fish sauce

The three great regions of the archipelago

The Philippines is organised into three main regions — Luzon, Visayas and Mindanao — each with its own cuisine, its own ingredients and its own distinct character. We import directly from local producers on the most representative islands of each region to bring you the widest possible variety.

🏙️

Luzon — North and Manila

Classic adobo, Vigan longganisa, bagnet (crispy fried pork from Ilocos), pinikpikan and sukang iloco sugarcane vinegar. The cuisine best known internationally.

🌊

Visayas — Heart of the archipelago

Cebu lechon (the world's best, according to Anthony Bourdain), Iloilo kinilaw, Cebu sutukil and Negros sweets. Coconut, seafood and nipa palm vinegar.

🌿

Mindanao — South and Palawan

Maranao cuisine with local rendang, Davao lechon de leche, Cotabato prawns and the country's most aromatic calamansi. Unique Malay-Islamic influences found nowhere else in Asia.

Map of the Philippines showing AsiaFoods sourcing regions

How we work with you

Specialists in the gastronomy of the Philippine archipelago so your supply is reliable and your cooking, authentic.

Certified origin

Certificates of origin by island and province, full technical data sheets and laboratory analysis for every batch imported from Manila, Cebu or Davao.

Permanent stock

Regular direct imports from Manila and Cebu. The highest-turnover references always in stock at our 4,500 m² logistics platform.

Philippine cuisine specialist

Personalised advice on the use of each ingredient. Team training, a Philippine cuisine recipe book and help designing a distinctive menu.

24–48h delivery

Own refrigerated fleet covering the entire Peninsula. 24h delivery, real-time tracking and handling of dry, fresh and frozen goods.