This tangy, umami-packed sauce comes together on the stovetop with apple cider vinegar, coconut aminos, and tamarind paste simmered until glossy and slightly reduced. A warm blend of ginger, dry mustard, cinnamon, black pepper, cloves, and a touch of cayenne gives it that unmistakable depth and gentle heat you want in a good Worcestershire-style condiment. Straining out the solids leaves behind a silky, pourable sauce that clings nicely to the back of a spoon. It's a fantastic staple for a Low FODMAP kitchen, ready to splash into marinades, glazes, stir-fries, or a bloody mary rim. Keep a jar in the fridge and you'll reach for it constantly — it adds that savory backbone to dishes without any last-minute scrambling for a bottle you can't use. One batch keeps well and makes a great gift for anyone else navigating the same way of eating.
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Combine the apple cider vinegar, coconut aminos, tamarind paste, and water in a small saucepan. Whisk over medium heat until the tamarind paste is fully dissolved and the mixture is smooth, about 2 minutes.
Whisk in the ground ginger, dry mustard, cinnamon, black pepper, ground cloves, cayenne, and salt until evenly incorporated.
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