Karamū (NZ Coprosma Berry Vinegar)

Karamū (Coprosma robusta) berries are bright orange and produce a tart, fruity vinegar when fermented. The plant is one of NZ's most common native shrubs — found in forest margins, coastal scrub, and gardens throughout the country. Monique Fiso developed karamū berry vinegar at Hiakai — a NZ native acid that parallels the vinegar traditions of every other Pacific stop. Filipino coconut vinegar (sukang tuba) provides the acid for kinilaw. Hawaiian chili pepper water provides condiment acid. Karamū vinegar is Aotearoa's own acid source, made from a native berry that grows everywhere.

Ripe karamū berries (bright orange, soft) are harvested and crushed. The juice is left to ferment in two stages: first alcoholic fermentation (wild yeasts convert sugar to alcohol), then acetic fermentation (acetobacter bacteria convert alcohol to acetic acid). The process takes several weeks. The result is a tart, fruity vinegar with a flavour unlike any commercial vinegar — lighter than red wine vinegar, more complex than white wine vinegar, with a distinct berry fruitiness. Used in dressings, as a finishing acid, in marinades, and as a component in native-ingredient cocktails.

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Karamū vinegar: tart, fruity, light, with a berry-like brightness. Less harsh than distilled vinegar, less heavy than balsamic, less sharp than white wine vinegar. Pairs with: fresh fish (as a dressing for kaimoana), salads of native greens, as a deglazing liquid for pan-roasted venison, and in cocktails (a native shrub vinegar). The fruity acidity complements rich, fatty, or smoky foods.