  Top: Nipa palm vinegar at a buffet; Bottom: Homemade nipa palm vinegar being sold in Paombong, Bulacan | |
| Alternative names | nipa vinegar, sukang sasa, sukang nipa, sukang Paombong |
|---|---|
| Type | condiment, ingredient |
| Place of origin | Philippines |
| Main ingredients | Nipa palm sap |
Nipa palm vinegar, also known as sukang sasâ or sukang nipa, is a traditional Filipino vinegar made from the sap of the nipa palm (Nypa fruticans). It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and kaong palm vinegar.[1] It is usually sold under the generic label of "palm vinegar".[2]
Nipa palm vinegar is listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement. Along with other traditional vinegars in the Philippines, it is threatened by the increasing use of industrially-produced vinegars.[3]
- ^ Lim-Castillo, Pia (2006). "Traditional Philippine Vinegars and their Role in Shaping the Culinary Culture". In Hosking, Richard (ed.). Authenticity in the Kitchen. Proceedings of the Oxford Symposium on Food and Cookery 2005. Prospect Books. p. 296–298. ISBN 9781903018477.
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