Editing Vinegar (section)

===Palm===
[[File:Coconut Vinegar (8681608491).jpg|thumb|upright=0.7|Coconut vinegar from the [[Philippines]]]]

[[Coconut]] vinegar, made from fermented coconut sap or [[coconut water]], is used extensively in Southeast Asian cuisine (notably the [[Philippines]], where it is known as ''[[sukang tuba]]''), as well as in some cuisines of [[India]] and [[Sri Lanka]], especially [[Goan cuisine]]. A cloudy, white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.<ref name="polistico">{{cite book |last1=Polistico |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Inc. |isbn=978-621-420-087-0 }}{{pn|date=February 2024}}</ref>

In the Philippines, other types of vinegar are made from palm sap. Like coconut vinegar, they are by-products of ''[[tubâ]]'' (palm wine) production. Two of the most widely produced are [[nipa palm vinegar]] (''sukang nipa'' or ''sukang sasa'') and [[kaong palm vinegar]] (''sukang kaong'' or ''sukang irok''). Along with coconut and cane vinegar, they are the four main traditional vinegar types in the Philippines and are an important part of [[Filipino cuisine]].<ref name="hosking">{{cite book |last1=Lim-Castillo |first1=Pia |chapter=Traditional Philippine Vinegars and their Role in Shaping the Culinary Culture |pages=295–306 |chapter-url=https://books.google.com/books?id=HflTVd898PAC&pg=PT295 |editor1-last=Hosking |editor1-first=Richard |title=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |date=2006 |publisher=Oxford Symposium |isbn=978-1-903018-47-7 }}</ref> Nipa palm vinegar is made from the sap of the leaf stalks of [[nipa palm]]. Its flavor has notes of citrus and imparts a distinctly musky aroma.<ref>{{cite web |last=Lumpia |first=Burnt |url=http://burntlumpiablog.com/2009/05/suka-filipino-vinegar.html |title=I'm Gonna Git You Suka (Filipino Vinegar) |publisher=Burntlumpiablog.com |date=2009-05-17 |access-date=2015-01-03 |archive-date=4 January 2015 |archive-url=https://web.archive.org/web/20150104023426/http://burntlumpiablog.com/2009/05/suka-filipino-vinegar.html |url-status=live}}</ref><ref name="polistico"/> Kaong palm vinegar is made from the sap of flower stalks of the [[kaong palm]]. It is sweeter than all the other Philippine vinegar types and is commonly used in salad dressing.<ref name="hosking"/> Vinegar from the [[Corypha|buri palm]] sap is also produced, but not with the same prevalence as coconut, nipa, and kaong vinegars.<ref name="dagoon">{{cite book |last1=Dagoon |first1=Jesse D. |title=Applied Nutrition and Food Technology |date=1989 |publisher=Rex Bookstore, Inc. |isbn=978-971-23-0505-4 |page=273 }}</ref> Kaong palm vinegar is also produced in Indonesia and Malaysia, though it is not as prevalent as in the Philippines because the palm wine industry is not as widespread in these Muslim-majority countries.<ref>{{cite journal |last1=Siebert |first1=Stephen F. |title=Where there is no beer: ''Arenga pinnata'' and sagueir in Sulawesi, Indonesia |journal=Palms |volume=43 |issue=4 |date=1999 |pages=177–181 |url=https://palms.org/wp-content/uploads/2016/05/vol43n4.pdf }}</ref><ref name="Clove Garden">{{cite web |title=Toddy Palm – Sugar Palm |url=https://www.clovegarden.com/ingred/pm_toddy.html |website=Clove Garden |access-date=23 December 2018 |archive-date=12 February 2018 |archive-url=https://web.archive.org/web/20180212065521/http://www.clovegarden.com/ingred/pm_toddy.html |url-status=live}}</ref>