Coconut vinegar is a bit of a misnomer as it is actually the fermented sap of nipah palm flower clusters. The flavour is wonderfully refreshing without the usual face puckering sourness of most vinegars and it is much more subtle than regular distilled white vinegar, malt vinegar or apple cider vinegar. It's very complementary to fish, chicken and fruit like semi-ripe papaya and mangoes and if you're throat feels sore of if a bout of the sniffles is coming on, a couple of tablespoons dissolved in warm water with some honey, if taken promptly enough, will usually stop both maladies in their tracks. I use this in place of regular vinegar and even in baking where acidity is called for. Its relative mildness means it's much kinder on acid sensitive stomachs like mine. Try in your next bowl of Tom Kah Gai (Thai Chicken and Coconut Milk Soup), Chicken Adobo or a chilled and lightly sweetened mixture of papaya, mango, green melon and strawberry chunks. Mix it with an equal amount of light soy sauce, a thinly sliced clove of garlic and 2-3 crushed bird's eye chilies, as a dip for fried, steamed or poached fish or chicken. Suggested price about USD 2.50 for a 750 ml bottle. You will find it at any Filipino grocery store. Or you can get it here.