Talk:Chamoy (sauce)

Possible Origin of Name
The Vietnamese name for pickled plum (apricot) is xi muoi. Chinese dried pickled plum is called "li hing mui". In Mandarin it seems to be called "mei". In Japanese it is "ume". The fruit originated in China, so the name "chamoy" may come from the "mei" root. Also, the pickling and flavor are basically the same: sugar and salt, except Mexican chamoy has chile flavors. 2602:30A:2EB2:EA00:8487:2AC1:9444:1611 (talk) 08:20, 3 May 2014 (UTC)

External links modified
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