Kiamoy

Kiamoy is a traditional Filipino treat made from dried sour plums, prunes, or apricots preserved in brine and vinegar. It is coated with a powdery mixture of anise, li hing (a red powder made from plum seeds), salt, and sugar, known as "kiamoy powder." Characteristically vibrant in color—red, orange, or light brown—it originates from Chinese Filipino immigrants and is derived from the Chinese dish li hing mui. The name comes from the Philippine Hokkien term for "salted plum."

A variant of kiamoy evolved in the Bicol Region: champóy, made using Myrica rubra berries (also called "champóy"). Unlike kiamoy, which is saltier, champóy has a sweeter and tart flavor. It ranges from dark red to black in color. In modern times, the term also includes sampalok candy, made from tamarind balls cooked in sugar or salt, sometimes referred to as "champóy na sampalok." The name "champoy" comes from Cantonese for "dried peel plum."

Kiamoy is popular as a street food near schools and is often consumed to alleviate car sickness. It can be infused into alcoholic drinks, and its powder is used separately as an ingredient, such as a coating for kiamoy chicken or a dip for fruits like pomelo, mango, or pickled green mango.

Both kiamoy and champóy are believed to have influenced the Mexican treats saladitos and chamoy sauce. They were transported to Mexico by Filipino migrants via the Manila Galleons (1565–1815).