Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used as a drink. Neera extraction is generally performed before sunrise. It is sweet, translucent in colour. It is susceptible to natural fermentation at ambient temperature within a few hours of extraction. Once fermented, neera becomes toddy. Neera is widely consumed in India, Sri Lanka, Africa, Malaysia, Indonesia, Thailand, and Myanmar. Neera is not the juice made from palm fruit.