Can be sautéed in garlic and preserved in oil. Dessert sauces Arnibal - syrup made from sugarcane molasses or palm sugar (panutsa) Latik - (Visayan usage only) a thick syrup made from coconut milk and sugar. Flavoring ingredients and seasonings Achuete (Annatto oil) - annatto seeds fried in oil which typically turn dishes a bright orange Asín tibuok Biasong or samuyao (small-fruited papeda) Kamias (bilimbi) Kasubha (safflower) Dayap Kiamoy powder Kunig or luyang dilaw (turmeric) Langkawas (galangal ginger) Tanglad (lemongrass) Dungon Pandan Calamansi - small Philippine limes Sakurab (sibujing) Siling labuyo - small native chili cultivar Tabon-tabon See also List of condiments References Condiments Philippine cuisine