Sukang Paombong has that full body and delicate tingling sour taste verging on a kind of sweetness that makes it excellent stuff for dip and for cooking, among them, paksiw na bangus or tilapia and all types of isdang kilawen. This vinegar comes from the sap of young nipa fruits collected at the break of day, the same raw material that is made into the so called agua de pataranta bottled.