In this article, we will explore the topic of Pangasi in depth. From its origin to its impact on today's society, we will analyze all the facets of Pangasi and its relevance in different contexts. Through a multidisciplinary approach, we will examine the various perspectives that exist regarding Pangasi, and explore how it has evolved over time. In addition, we will discuss its influence in areas such as culture, economics and politics, and reflect on its future in a constantly changing world. Get ready to embark on a journey of discovery about Pangasi and everything that this concept entails.
Pangasi, also known as pangase or gasi, are various traditional Filipinorice wines from the Visayas Islands and Mindanao. They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as pitarrillos.
Aside from being consumed recreationally, pangasi figured prominently in the rituals of the babaylan shamans in various Filipino ethnic groups. Pangasi was mentioned by early Spanish explorers as being common in the Visayas, though it has largely disappeared throughout most of its range in modern times. It survives in some areas of Visayas and Mindanao.
In the Zamboanga Peninsula, pangasi (more commonly spelled as "pangase") refers to three different kinds of wines among the Subanen people of the Zamboanga Peninsula. Traditional pangase is made either from rice or job's tears (adlay) fermented with a starter culture (tapay) and typically spiced with ginger (in modern times, hot peppers are also used). It is fermented inside jars known as bandi or tibod for two weeks to three years. However, modern pangase are increasingly being made with cassava tubers, which was introduced by the Spanish to the Philippines.