인공색소가없어서 요리에 사용하는데 만족한다.

, the color and the taste Is alright. However i wish they use a bottle with lid instead. It keeps oozing out of the tip of the squeezer

Flavor was meh. Not sure I’ll use

I've not tried yet. I want to try it to make Philippine cuisine.

Very good. Will buy it again

This coconut caramel sugar is perfect for making many Vietnamese dishes to give color and body! Similar how Chinese used dark soy sauce! This Vietnamese essential is perfect for blending with fish sauce to give braised caramel anchovies, eggs and pork Belly dishes that authentic Vietnamese taste Yes you can make your own caramel sugar roux, but I like this burn caramel sugar made of tradition palm sugar which makes dishes sweet but not diabetic sweet like cane sugar Convenience for adding brown color to any meat dishes and I used it to make Japanese Unagi sauce with a Vietnamese twist Delicious on whole catfish caramel taking out that muddy taste 👅