COCONUT VINEGAR

It is naturally fermented rather than synthetically produced from acetic acid, which is what most cheap commercial vinegar is. Natural fermentation gives it a rounder, less harsh sourness.

Cloudiness and a little sediment are normal in a naturally fermented, unfiltered vinegar. It is not a fault - filtered, crystal-clear vinegar has usually been processed to look that way.

Kerala fish and meat curries, pickling, salad dressings and marinades. It is the traditional souring agent in a number of Syrian Christian and Anglo-Indian dishes.

Capped, at room temperature, out of direct sunlight. It does not need refrigeration and keeps for a long time.

Yes, though it is milder and carries its own flavour, so you may need slightly more of it and it will change the taste of the dish a little.

It keeps for a long time - the acidity preserves it. It may darken slightly or develop a harmless sediment, sometimes a cloudy mass, which is a normal part of natural fermentation and can be strained out if you prefer.

It is naturally fermented rather than made by diluting industrial acetic acid, and it is unfiltered - hence the cloudiness and the occasional sediment, both of which are signs of the real thing.