الخل
A fermented condiment praised as a good relish for the table, and combined with honey (oxymel) as a digestive tonic.
نِعْمَ الْأُدُمُ الْخَلُّ
“What an excellent condiment vinegar is.” (meaning, not a literal translation)
Ibn al-Qayyim recommends vinegar to counter honey's warming effect for those with a bilious temperament, and as a base for oxymel (sakanjabeen) — honey, vinegar, and water — to settle the stomach after rich or date-heavy meals.