Coconut vinegar is a staple in Southeast Asian and Indian cuisine that is rapidly gaining popularity in the West.

It’s made from the sap of the flowers of coconut trees. This sap ferments for 8–12 months, naturally turning into vinegar.

Coconut vinegar has a cloudy, white appearance and a slightly milder taste than apple cider vinegar. It can add a touch of sweetness to salad dressings, marinades, soups and warm dishes.

It is claimed to offer a range of health benefits, including weight loss, improved digestion, a stronger immune system and a healthier heart. However, not all benefits are supported by research.