Coconut aminos is a dark, savory seasoning sauce made by fermenting the sap of the coconut palm flower with sea salt. It's used as a soy-free, gluten-free substitute for soy sauce in stir-fries, marinades, and dressings, and is popular in paleo and allergen-conscious cooking. Its flavor is similarly salty and umami-rich but noticeably sweeter and less salty than soy sauce, so it doesn't always substitute 1:1 without adjustment. It pairs naturally with aromatics common in Southeast Asian cooking, such as ginger, garlic, and chili.