I've been inspired by another thread on adobo. (Called "OBSESSED with adobo") An amazing thread with recipes, history, linguistics, family stories, everything.
Anyway, inspired by that, my SO made an adobo recipe from the All About Braising book. The recipe said that traditionally the dish is made with palm vinegar which is a bright green vinegar made from palm sap.
I'm curious about the ingredient. A link on the adobo thread goes to a page on filipino vinegars. That one shows palm vinegar that is clear or cloudy. Supposedly, it has a bit of a citrusy taste and the All About Braising recipe uses some lime zest to try to replicate the citrus (while using white wine vinegar.)
So, is some palm vinegar green? Is that a different kind of palm vinegar? Or is some of it colored green, maybe to highlight the citrus notes?
(Here's the link on filipino vinegars: