Filipino cuisine has a variety of native ingredients used. The biota that developed yielded a particular landscape and in turn gave the place local ingredients that enhanced flavors to the dishes. Kalamansi, a fruit that belongs to the genus citrus, is one of these well known ingredients and is mostly used to contribute sourness to a dish. Another is the tabon-tabon, a tropical fruit used by pre-colonial Filipinos as an anti-bacterial ingredient, especially in Kinilaw dishes.
