Coconut Aminos
Coconut aminos is a dark, salty-sweet, soy-free liquid seasoning made from fermented coconut blossom sap and salt. It resembles tamari and Bragg in texture and flavor, but is a bit less umami, less salty and a bit sweeter. For those who don’t consume soy, it is a great alternative to soy condiments. Unlike soy sauce, coconut aminos contains no wheat so it is suitable for people with celiac and gluten intolerance. Coconut aminos also contains about 70% less sodium compared to soy sauce and tamari. This unassuming condiment has become quite a phenomenon, especially among paleo, gluten free and vegan crowd.
VOLUME
moderate
FLAVOR PAIRINGS
Almonds, amaranth, anise, apple cider vinegar, aubergine, basil, brazil nuts, buckwheat, cayenne, chili, chives, cilantro, citrus, cloves, coconut, coconut nectar, coconut sugar, fennel, flax seeds, garlic, ginger, greens, hazelnuts, hemp seeds, honey, hijiki, kaffir lime, kimchi, kombu, lemon, lemongrass, lime, macadamias, millet, mirin, mushrooms, mustard, noodles, nori, olive oil, oregano, onions, parsley, peanuts, pecans, pili nuts, pistachios, pumpkin seeds, quinoa, rice, rosemary, sage, sesame oil, sesame seeds, smoke, spirulina, star anise, sunflower seeds, tamarind, tarragon, tempeh, Thai basil, thyme, tofu, tomatoes, turmeric, vinegar, wakame, walnuts, young coconut, zucchini noodles,
SELECTING
Coconut aminos sometimes goes by the name “liquid aminos”. However, there are other liquid aminos on the market that are made with soy, so check the label if you want to make sure your product is made from coconut sap. Coconut aminos is still a niche ingredient so it is not always available in grocery stores. However, it is growing in popularity and becoming more and more common. Look for coconut aminos in well stocked grocery stores, health food shops or online. It’s a bit more pricey than soy condiments.
HOW TO USE
Use liquid aminos as a seasoning in stir-fries, soups, dips, marinades and dressings. Coconut aminos can be substituted in most recipes that call for soy sauce, tamari or Bragg liquid aminos. Often it’s a 1:1 swap but you’ll notice that coconut aminos is a bit lighter, thinner and less salty, so season accordingly. The flavor of coconut aminos also varies quite a lot from brand to brand, so take this into account and adjust the seasoning. Coconut aminos can be added at any time during the cooking process as the flavor is maintained during high heat. It can also be added to food as a seasoning after the cooking process. Some say the flavor of coconut aminos is much more bland and sweet and therefore not suited to replace soy in all recipes. This depends on the brand and is a matter of taste.
STORING
Store coconut aminos in a glass bottle in a cool, dark and dry pantry. Due to the high salt content, microorganisms don’t survive and coconut aminos has a very long shelf life even up to a few years, although shelf life may vary depending on the brand and production. To extend the shelf life after opening, store in the refrigerator.
SUBSTITUTIONS
Coconut aminos is my number one suggestion for those needing a healthier soy sauce alternative. It is a little pricier, but health wise is better for you
Second would be organic, non-GMO and wheat free tamari. Often the flavor and saltiness is more concentrated in Tamari, so start with a smaller amount and taste before adding more.
Third would be to use Bragg Liquid Aminos since it is made with organic soy beans, is non-GMO and contains lower amounts of sodium compared to traditional soy sauce. Usually a 1:1 ratio of substitution will do.
HEALTH BENEFITS VERSUS CONCERNS
The sap is harvested from the blossoms of the coconut palm tree, so coconut aminos does not come from the actual coconut. The sweet liquid is fermented together with salt and then aged. The name coconut aminos comes from the wide range amino acids it contains. It also contains antioxidants, vitamin B, vitamin C, plenty of minerals, as well as some beneficial bacteria from the fermentation process. However, further research is needed when it comes to the health benefits of coconut aminos.
What is evident is that people who can’t eat soy or gluten, and who try to keep their sodium intake down often choose coconut aminos over soy sauce, tamari and liquid aminos. Coconut aminos is indeed the most natural and clean alternative.
SODIUM
Cutting down sodium is a good way to lower blood pressure and reduce the risk of heart attack and stroke.
SOY
In the United States, 90% of all soybeans are genetically modified. In addition, soybean crops are commonly subjected to heavy doses of pesticides, and in particular the controversial herbicide Roundup. Soybeans are one of the foods most commonly associated with food allergies, especially among children. Could this be because of genetic engineering or perhaps a reaction to Roundup?
GLUTEN
Many people have difficulty digesting gluten, and are diagnosed with either wheat allergy, gluten sensitivity or celiac disease. Symptoms include indigestion, skin rash, fatigue, neurological issues, infertility, leaky gut, nutrient deficiency and anemia. Going gluten free is a beneficial and positive step to take for most people. A study in Brazil in 2012 found that a gluten free diet supports the cardiovascular system, can reduce inflammation, and help heal from diabetes, migraines and fatty liver.
