Palm 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.
Sukang Paombong
Shipping Fee (up to 30kg) £7.50 UK Mainland, £13.00 Scotland/Northern Ireland, £13.00 UK Islands
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