A Guide to Vinegars - The Epicentre A Guide to Vinegars data-ad-slot=”5147278153″> What is Vinegar? Vinegar often gets a bad rap. The lack of respect given to vinegar by most consumers is no doubt due to the bottle of white distilled vinegar that many of us grew up with, one that was taken out once a year and used to wash the windows. One sip from these notorious bottles, usually done on a dare, would be enough to send one into a paroxysm of fits and perpetuate the idea that vinegar was an abhorrent thing to be avoided at all costs. Fortunately, those in the know have awakened to the sublime effects good vinegar can have on food, as well as to the huge variety that is now available in specialty shops and increasingly in supermarkets across Canada and the United States. Still, it seems consumers just don’t know what to do with the stuff. With a few exceptions, even most books that have been written about vinegar seem to concentrate more on its myriad household uses — from treating sunburn to keeping fleas at bay for Fido — than on its culinary role.

Even if it is only used to dress a salad, there are enough types of vinegar to provide a panoply of flavors for even the most demanding gourmet. Here then is a look at the heretofore best-kept secret in the kitchen, a powerhouse of flavor and variety, and perhaps the best friend olive oil ever had. In general, wine vinegars are required to have at least 6 percent acetic acid, and other vinegars range between 4-6 percent acetic acid. Slight variations in acidity levels will be only barely perceptible on the palate; they need be of concern only when preparing pickles or other preserves. Wine, malt, and cider vinegar are strong, but distilled and spirit vinegars are even stronger. While any vinegar can be distilled, malt vinegar is most often used for this process. The distillation concentrates the acetic acid, increasing the level above 6 percent. Types of Vinegar The vinegar made in any given country tends to reflect the produce. Wine-making countries, such as France, Italy, and Spain, produce wine vinegars. Where apples are a main crop, as in parts of North America, cider vinegar represents the bulk of production.

Beer-brewing countries, such as Britain, produce malt vinegar. In the Far East, where wine is made from rice, a mild variety of rice wine vinegar containing 2-4 percent acetic acid is most widely used. Wine Vinegar Arguably, those vinegars made from wine are the greatest of all. In fact, our word vinegar comes from the French vinaigre (literally “sour wine”) derived from the Latin vinum acer, which means the same thing. Like the wines they are made from, wine vinegars offer enormous range and versatility. Vinegar is the necessary, and quite natural, outcome of the life of grape juice (or any other fermentable liquid for that matter). Left to its own devices — and plenty of fresh air, grape or other fruit juice will naturally ferment. In other words, naturally occurring microflora and yeasts will begin to devour the sugars in the liquid and convert them into alcohol. If further left alone, acetic bacteria will invade and consume the alcohol, and in turn, change the alcohol into acid, or vinegar.

Although the whole process will happen naturally, whether one intends for it to happen or not, today the mechanics of making commercial vinegar are highly controlled, or as controlled as one can be over Mother Nature. The method by which virtually all fine wine-based vinegar is made is called the Orleans process, named for the French city on the banks of the Loire River where the method was developed. Essentially, the process involves using relatively small barrels in which the vinegar develops, and unlike wine, leaving the barrel partially unfilled to allow for the circulation of air and wild yeasts. A layer of gelatinous-looking material like a sleeping jellyfish will inevitably form on the surface. Called the “mother,” it is really just a conglomeration of the used-up Acetobacters and yeasts, a mass that will sometimes settle on the bottom and sometimes float on the surface. Mother will often develop in bottles of vinegar as well, especially those that have not been pasteurized, usually causing customers to think their vinegar has gone bad. In effect, the vinegar has already gone bad by virtue of becoming vinegar and nothing more can happen to it.

The mother can take over if left alone, however, and it’s best to remove and discard it, or save it to start your own batch of vinegar. Varietal vinegars These are vinegars that are made from a specific grape variety, such as Cabernet Sauvignon, Chardonnay, or Merlot to name the most well known. Spain has really led the way in this regard, at least in the practice of labeling the vinegar as such, followed closely by California vinegar makers. People like B.R. Cohn Olive Oil Co. and Kimberley Wine Vinegar Works are making excellent varietal vinegars and winning awards and accolades from chefs in the process. Sherry Vinegar Sherry vinegar, with its deep caramel color and well-rounded mellow flavor, is matured in wooden casks similar to those in which the sherry is made and can be expensive. Balsamic Vinegar A wine vinegar that is gaining recognition in cuisines around the world is aceto balsa mico, or balsamic vinegar. Made in Modena in northern Italy, it is named for the Italian word for “balm” referring to the smooth, mellow character of this unique vinegar.

Balsamic vinegar is made from unfermented grape juice that is aged in wooden casks. The quality of the finished product depends a great deal on the type of wood used and the skill of the vinegar maker. The finest vinegars are aged for a minimum of ten years; the maximum aging time can extend for many decades. Balsamic vinegar production demands an artistry equal to the production of a great wine. In Modena, fine aged balsamic vinegar may be served as an after-dinner drink. Traditionally made balsamic vinegar can be costly, although an industrially made version does exist and is an acceptable substitute for the traditional kind in most recipes. Cane Vinegar Cane vinegars are made from fermented cane sap, which incidentally is the first step toward making rum. They lean toward the sweet as one would expect, but not so sweet as to be used in all sorts of savory applications. Cider Vinegar Apple pulp or cider can be made into cider vinegar following the same method used to produce wine vinegar. There are recipes that call specifically for cider vinegar, but it has a strong, sharp flavor and so should only be used where it complements the other ingredients.

Commercial cider vinegars, which are filtered, are a pale brown color. Home-produced versions can become cloudy, but this does not affect their taste or indicate an inferior quality. The flavor is not smooth and refined enough for most salad dressings, but it can be used successfully in fruit pickles. Malt Vinegar Made from malted barley, this type is most often used as a pickling vinegar for onions and other vegetables. Malt vinegar has too strong a flavor for use in salad dressings, but is the perfect condiment for fish and chips. Powerful distilled malt vinegar, which is colorless, is for pickling watery vegetables, such as cucumber, which are likely to dilute the vinegar. It is also used in the manufacture of sauces and chutneys and is sometimes colored with caramel to produce brown malt vinegar. Spirit Vinegar The strongest of all vinegars, this is used almost exclusively for pickling. It differs from distilled vinegar in that it contains a small quantity of alcohol. Rice Vinegar Most common in the cuisines of Asia, this type is made from soured and fermented rice wines. Japanese rice vinegars are mellow and mild, while vinegar from China is sharp and sometimes slightly sour.

Depending on the rice used, Chinese vinegars are red or white in color. Like vinegars in the West, rice vinegar is often flavored. Soy sauce and mirin, or sweet rice wine, can be added, along with spices and flavorings such as gingerroot, dried bonito flakes, chilies, sesame seeds, onions, horseradish , and mustard . There is also a black Chinese vinegar, which is obtained from wheat, sorghum, and millet instead of rice. Flavoured Vinegars These are not a modern invention. All sorts of flavorings have been added to vinegar since antiquity, including fruits and berries, garlic , herbs and spices, and honey. Today, the choices are seemingly endless, limited only by one’s imagination and the available raw materials. Flavored vinegars run the gamut from gimmicks to really useful culinary ingredients for cooking and finishing foods. Culinary Uses of Vinegar Vinegar is an essential ingredient in the kitchen and a highly versatile flavoring. Also used as a means of preserving foods, generally fruit, vinegar is also an excellent seasoning. High-quality vinegars can be costly, so it is important that they are stored properly to ensure maximum shelf life.

Keep vinegars in a cool place away from light; they do not need to be refrigerated. Most vinegars can be kept almost indefinitely if stored correctly. Vinegar is commonly used in sauces and salad dressings — particularly where a sweet-and-sour flavor is desired-and it can be used as a preservative for vegetables and fruits. It is also one of the principal ingredients in pickles and chutneys. The importance of vinegar to the flavor of the finished dish is often overlooked. The best vinegars are made from the finest raw ingredients, and this is especially true for wine vinegars. A high-quality sherry vinegar, for example, can transform a simple green salad; an ordinary vinegar will result in an ordinary salad. Certain kinds of vinegar are used to deglaze pan juices for piquant sauces or gravies. The addition of a little vinegar can enliven many sauces, especially tomatobased ones, but remember to use a light touch. Vinegar goes surprisingly well with soft fruits, such as raspberries and strawberries, and a dash of a mellow vinegar adds distinction to fresh fruit salad. When deciding which vinegar to use in a dish, always choose the most appropriate flavor.

Malt vinegar is made from grain and is strongly flavored, so it is best with straightforward food such as fish and chips, cold meats, or when preparing relishes and chutneys. Cider vinegar is the best choice for deglazing pork chops accompanied by sautéed apples. Wine vinegars are ideal for mayonnaise and all kinds of salad dressings. They are also used in many classic butter sauces, such as béarnaise, often made with whitewine vinegar and served with fish. A dash of fine wine vinegar adds distinction to rich meat or game stews A Guide To Where Your Vinegar Comes From, And How To Use It | The Huffington Post A Guide To Where Your Vinegar Comes From, And How To Use It 03/27/2012 08:51 am ET | Updated Nov 25, 2014 Alison Spiegel Food writer and editor Nico Tondini via Getty Images Here at HuffPost Taste, we're all vinegar lovers -- each one of us has a favorite one we use most often, and at least one of us has professed to be a vinegar collector.

If you think that you're not a vinegar-lover too, take a look in your fridge: that bottled salad dressing (even the crappy kind) wouldn't be tasty without the tang of a vinegar, those pickles wouldn't be pickled without it, and your sacred ketchup and mustard both use vinegar as a base. Now look into your pantry. If you don't have at least one bottle of vinegar, you probably never cook at all, do you? Vinegar isn't only essential, it's also extremely versatile. You can make a classic vinaigrette from oil and vinegar, splash it sparingly in soups and dishes to add acidity, or make a marinade for poultry or meat. Vinegar belongs in your kitchen. Once you've accepted and embraced this fact, it's time to arm yourself with at least a few kinds. There's a very big difference between balsamic vinegar and rice vinegar, and you should probably have both at the ready. (In fact, balsamic vinegar isn't like any other vinegar at all, but we'll get to that.) To help you out, we've created a handy guide to some of the most common kinds of vinegar. So, what is vinegar?

It's basically a sour liquid (between a pH of 2 and 3.5) that's made from the fermentation of ethanol (alcohol) -- typically wine, beer or cider. Throughout history, humans have made vinegar, whether by accident or purposefully, and have used it in food as well as for health remedies. Legend has it that centuries ago people discovered vinegar by accident after a cask of wine turned sour from being stored too long, and most likely from getting exposed to oxygen from improper storage. In fact, the word vinegar is derived from the old French vin aigre, which means sour wine. Not all vinegars start out as wine made from grapes, however. There is also rice vinegar (made from rice, duh), malt vinegar (made from barley) and cider vinegar (made from apples). Each type of vinegar has a very different, and useful purpose. Here's everything you need to know about some of the most common cooking vinegars: 1 Red Wine Vinegar Red wine vinegar, as the name suggests, is made from red wine that is allowed to ferment. It's one of the more popular vinegars with its sharp taste, making it great for vinaigrettes and salad dressings.

It's also great for meat marinades. 2 Balsamic Vinegar Balsamic vinegar, a dark brown vinegar, is traditionally made in Italy from unfiltered, unfermented grape juice. Unlike all other vinegar, it is not made from fermented alcohol. It's made from pressed grapes and is aged like wine. It can run the gamut from cheap to very expensive depending on the age -- the older the vinegar, the sweeter and more syrupy . Beware: a lot of cheap balsamic vinegar isn't even balsamic at all , and is just an imitation, made by adding color to white wine. Use balsamic as a condiment for drizzling on savory recipes and desserts. 3 Distilled White Vinegar Amazon Distilled or white vinegar is the most commonly used in commercial production for making pickles, ketchup and bottled salad dressings, among other products. The vinegar is made from distilled alcohol that is fermented. White vinegar is very strong and besides for cooking, it can be used for cleaning. 4 Apple Cider Vinegar Apple cider vinegar is made from pressed apples that are allowed to ferment to become alcohol and then vinegar. It has a mellow flavor that's great in recipes.

Unfiltered apple cider vinegar is known to have many medicinal properties , like eliminating GI distress. 5 White Wine Vinegar White wine vinegar, made from white wine, is more mellow than red wine vinegar and can be used interchangeably in recipes, depending on the flavor you desire. It's preferred for recipes where you don't want to change the color. 6 Champagne Vinegar Champagne vinegar, made from Champagne, has a lighter, fresher taste than other wine vinegars. It's best for vinaigrettes and salad dressings, more so than cooking. 7 Sherry Vinegar Sherry vinegar is made from sherry (a fortified wine) in Spain. It's aged for at least six months in oak barrels before being bottled. Sherry vinegar has one of the most complex flavors of all the wine vinegars. It works well for a vinaigrette as well as for cooking. 8 Rice Vinegar Rice vinegar is most commonly produced in China and Japan from rice wine that's allowed to ferment. It has a sweeter taste than wine vinegars and is less harsh than distilled vinegar. Use it in Asian salad dressings and stir-frys.

9 Malt Vinegar Malt vinegar is a light brown vinegar made from barley that is brewed into beer and then allowed to ferment and age briefly. It has a mellow flavor. It's popular in England, where it's used as a condiment for fish and chips. Want to read more from HuffPost Taste? Follow us on Twitter , Facebook , Pinterest and Tumblr . - Types of Vinegar - Ultimate Guide to Vinegar | HowStuffWorks Ultimate Guide to Vinegar Coconut vinegar is popular in Southeast Asian cooking, and adds a yeasty flavor. ©2006 Publications International, Ltd. You might be surprised to learn that there are dozens of types of vinegar. The most common vinegars found in American kitchens are white distilled and apple cider, but the more adventurous may also use red wine vinegar; white wine vinegar; rice vinegar; or gourmet varieties, such as 25-year-old balsamic vinegar or rich black fig vinegar. Vinegar can be made from just about any food that contains natural sugars. Yeast ferments these sugars into alcohol, and certain types of bacteria convert that alcohol a second time into vinegar.

A weak acetic acid remains after this second fermentation; the acid has flavors reminiscent of the original fermented food, such as apples or grapes. Acetic acid is what gives vinegar its distinct tart taste. Up Next What's vanishing caloric density? Pure acetic acid can be made in a laboratory; when diluted with water, it is sometimes sold as white vinegar. However, acetic acids created in labs lack the subtle flavors found in true vinegars, and synthesized versions don't hold a candle to vinegars fermented naturally from summer's sugar-laden fruits or other foods. Vinegars can be made from many different foods that add their own tastes to the final products, but additional ingredients, such as herbs, spices, or fruits, can be added for further flavor enhancement. Vinegar Varieties Vinegar is great for a healthy, light style of cooking. The tangy taste often reduces the need for salt, especially in soups and bean dishes. It can also cut the fat in a recipe because it balances flavors without requiring the addition of as much cream, butter, or oil. Vinegar flavors range from mild to bold, so you're sure to find one with the taste you want.

A brief look at some of the various vinegars available may help you choose a new one for your culinary escapades. White Vinegar This clear variety is the most common type of vinegar in American households. It is made either from grain-based ethanol or laboratory-produced acetic acid and then diluted with water. Its flavor is a bit too harsh for most cooking uses, but it is good for pickling and performing many cleaning jobs around the house. Apple Cider Vinegar Apple cider vinegar is the second-most-common type of vinegar in the United States. This light-tan vinegar made from apple cider adds a tart and subtle fruity flavor to your cooking. Apple cider vinegar is best for salads, dressings, marinades, condiments, and most general vinegar needs. Wine Vinegar This flavorful type of vinegar is made from a blend of either red wines or white wines and is common in Europe, especially Germany. Creative cooks often infuse wine vinegars with extra flavor by tucking in a few sprigs of well-washed fresh herbs, dried herbs, or fresh berries. Red wine vinegar is often flavored with natural raspberry flavoring, if not with the fruit itself. The quality of the original wine determines how good the vinegar is.

Better wine vinegars are made from good wines and are aged for a couple of years or more in wooden casks. The result is a fuller, more complex, and mellow flavor. You might find sherry vinegar on the shelf next to the wine vinegars. This variety is made from sherry wine, and usually is imported from Spain. Champagne vinegar (yes, made from the bubbly stuff) is a specialty vinegar and is quite expensive. Wine vinegar excels at bringing out the sweetness of fruit, melon, and berries and adds a flavorful punch to fresh salsa. Balsamic Vinegar There are two types of this popular and flavorful vinegar, traditional and commercial. A quasigovernmental body in Modena, Italy (balsamic vinegar's birthplace), regulates the production of traditional balsamic vinegar. Traditional balsamic. Traditional balsamic vinegars are artisanal foods, similar to great wines, with long histories and well-developed customs for their production. An excellent balsamic vinegar can be made only by an experienced crafter who has spent many years tending the vinegar, patiently watching and learning.

The luscious white and sugary trebbiano grapes that are grown in the northern region of Italy near Modena form the base of the world's best and only true balsamic vinegars. Customdictates that the grapes be left on the vine for as long as possible to develop their sugar. The juice (or "must") is pressed out of the grapes and boiled down; then, vinegar production begins. Traditional balsamic vinegar is aged for a number of years -- typically 6 and as many as 25. Aging takes place in a succession of casks made from a variety of woods, such as chestnut, mulberry, oak, juniper, and cherry. Each producer has its own formula for the order in which the vinegar is moved to the different casks. Thus, the flavors are complex, rich, sweet, and subtly woody. Vinegar made in this way carries a seal from the Consortium of Producers of the Traditional Balsamic Vinegar of Modena. Because of the arduous production process, only a limited amount of traditional balsamic vinegar makes it to market each year, and what is available is expensive. Leaf ratings.

You might see that some traditional balsamic vinegars have leaves on their labels. This is a rating system that ranks quality on a one- to four-leaf scale, with four leaves being the best. You can use the leaf ranking as a guide for how to use the vinegar. For instance, one-leaf balsamic vinegar would be appropriate for salad dressing, while four-leaf vinegar would be best used a few drops at a time to season a dish right before serving. The Assaggiatori Italiani Balsamico (Italian Balsamic Tasters' Association) established this grading system, but not all producers use it. Commercial balsamic. What you're more likely to find in most American grocery stores is the commercial type of balsamic vinegar. Some is made in Modena, but not by traditional methods. In fact, some balsamic vinegar isn't even made in Italy. Commercial balsamic vinegar does not carry the Consortium of Producers of the Traditional Balsamic Vinegar of Modena seal because it is not produced in accordance with the Consortium's strict regulations. The production of commercial balsamic vinegar carries no geographical restrictions or rules for length or method of aging.

There are no requirements for the types of wood used in the aging casks. It may be aged for six months in stainless steel vats, then for two years or more in wood. Thus, commercial balsamic vinegar is much more affordable and available than the true, artisanal variety. Whether you're lucky enough to get your hands on the traditional variety or you're using commercial-grade balsamic, the taste of this fine vinegar is like no other. Its sweet and sour notes are in perfect proportion. Balsamic's flavor is so intricate that it brings out the best in salty foods such as goat cheese, astringent foods such as spinach, and sweet foods such as strawberries. Rice Vinegar Clear or very pale yellow, rice vinegar originated in Japan, where it is essential to sushi preparation. Rice vinegar is made from the sugars found in rice, and the aged, filtered final product has a mild, clean, and delicate flavor that is an excellent complement to ginger or cloves, sometimes with the addition of sugar. Rice vinegar also comes in red and black varieties, which are less common in the United States but very popular in China. Both are stronger than the clear (often called white) or pale yellow types.

Red rice vinegar's flavor is a combination of sweet and tart. Black rice vinegar is common in southern Chinese cooking and has a strong, almost smoky flavor. Rice vinegar is popular in Asian cooking and is great sprinkled on salads and stir-fry dishes. Its gentle flavor is perfect for fruits and tender vegetables, too. Many cooks choose white rice vinegar for their recipes because it does not change the color of the food to which it is added. Red rice vinegar is good for soups and noodle dishes, and black rice vinegar works as a dipping sauce and in braised dishes. Malt Vinegar This dark-brown vinegar, a favorite in Britain, is reminiscent of deep-brown ale. Malt vinegar production begins with the germination, or sprouting, of barley kernels. Germination enables enzymes to break down starch. Sugar is formed, and the resulting product is brewed into an alcohol-containing malt beverage or ale. After bacteria convert the ale to vinegar, the vinegar is aged. As its name implies, malt vinegar has a distinctive malt flavor. A cheaper and less flavorful version of malt vinegar consists merely of acetic acid diluted to between 4 percent and 8 percent acidity with a little caramel coloring added.

Many people prefer malt vinegar for pickling and as an accompaniment to fish and chips. It is also used as the basic type of cooking vinegar in Britain. Cane Vinegar This type of vinegar is produced from the sugar cane and is used mainly in the Philippines. It is often light yellow and has a flavor similar to rice vinegar. Contrary to what you might think, cane vinegar is not any sweeter than other vinegars. Beer Vinegar Beer vinegar has an appealing light-golden color and, as you might guess, is popular in Germany, Austria, Bavaria, and the Netherlands. It is made from beer, and its flavor depends on the brew from which it was made. It has a sharp, malty taste. Coconut Vinegar If you can't get your Asian recipes to taste "just right," it might be because you don't have coconut vinegar -- a white vinegar with a sharp, acidic, slightly yeasty taste. This staple of Southeast Asian cooking is made from the sap of the coconut palm and is especially important to Thai and Indian dishes. Raisin Vinegar This slightly cloudy brown vinegar is traditionally produced in Turkey and used in Middle Eastern cuisines. Try infusing it with a little cinnamon to bolster its mild flavor.

Salad dressings made with raisin vinegar will add an unconventional taste to your greens. Now that you've got the idea of the wide variety of vinegar flavors available, perhaps you are inspired to create your own. Go to the next page to find out how to make your own vinegar. Frequently Asked Questions | Vinegar Tips Frequently Asked Questions Q: What are the different types of vinegar? A: There are many types of vinegars, and new products are being developed at a rapid pace. In general, there are six basic types of vinegar: White Distilled Vinegar, Apple Cider Vinegar, Wine Vinegar, Balsamic Vinegar, Rice Vinegar, Malt Vinegar. Additional varieties can be developed using a combination of vinegars above, or by experimenting with new ingredients altogether. Learn more about the types of vinegars here Q: I noticed vinegar has "acidity" on the label. What does it mean? A: Acidity refers to the level of acetic acid in a vinegar. Vinegar products are diluted to meet a certain acidity, based on the specific product.

White Distilled Vinegars are commonly found in 5% acidity (50 grain) while Balsamic Vinegars often have 8% acidity (80 grain). A: Grain strength refers to the acetic acid content. It is 10 times the acid content. For example: 5% acidity = 50 grain 10% acidity = 100 grain 20% acidity = 200 grain Lower grain strength is most commonly used in homes for cooking, canning/preserving and cleaning, whereas higher grain strengths are used as an ingredient on an industrial level for food and other manufacturers. Q: What is acetic acid and is it the same thing as vinegar? A: Acetic acid is developed through the fermentation process and gives vinegar its characteristic smell and taste. However, not all acetic acids are created equally. According to the United States Food & Drug Administration (FDA), diluted acetic acid is not vinegar, noting: “misleading if the labeling of a food in which acetic acid is used implies or suggests that the food contains or was not prepared with vinegar.

Acetic acid should not be substituted for vinegar in pickled foods, which consumers customarily expect to be prepared with vinegar.” To learn more about the differences between Acetic Acid and Vinegar, click here Q: What is vinegar made of? A: The ingredients in vinegar depend on the type of vinegar produced. White Distilled Vinegar is made from corn or grain alcohol. Apple Cider Vinegar uses apple juice, concentrate or wine. Wine Vinegar is made from grapes, grape concentrate or wine. Balsamic Vinegar uses grapes or wine vinegar. Rice Vinegar is made from rice or rice alcohol. Malt Vinegar uses barley, malt beer or malt syrup. All vinegars are diluted with water to the preferred acidity before bottling. Learn more here A: Yes, there are certain surfaces you should not use vinegar to clean. Learn more here Please enter search keyword Types of Vinegar Types of vinegar "So many different types of vinegar conveniently reviewed on one page!" Apple Cider vinegar as well as many other types of vinegar are widely used for their culinary and medicinal benefits. When made with care, most vinegars contain a host of healthful antioxidant compounds and nutrients derived from the fruit, grain, or sugar from which they are produced.

Each vinegar type has its own taste characteristics which go well with certain kinds of food found in various regions. Herbs, spices and fruits can be infused in the milder types of vinegar to produce herbal or flavored vinegars with greatly enhanced tastes which you can tailor make or purchase for your cooking needs. Apple Cider Vinegar (liquid) An apple cider vinegar (ACV), which is unfiltered and not pasteurized and made from whole organically grown apples, is the best type to use for both health and cooking purposes. This type of ACV which usually has a 5% acid level, can be found in most local health food stores and even in some general grocery stores. I use a certified organic apple cider vinegar (which contains the “mother”) made by Bragg and one made by Omega Nutrition. Both are delicious and I can highly recommend them. The Bragg and Omega Nutrition 32 ounce (946mL) bottles of organic apple cider vinegar are shown below and can be purchased online from Amazon.com: Many other commercial apple cider vinegars have been pasteurized, filtered, refined or distilled in order to make the product look good, and thereby more appealing to the general public.

Unfortunately this extra processing destroys much of the healthy goodness and thus many of the apple cider vinegar benefits that were in the product in the first place. Once opened, an apple cider vinegar with at least 5% acidity does not need to be refrigerated and has a minimum shelf life of 5 years. Best to store the vinegar with the cap tightly closed and not in direct sunlight. Apple cider vinegar goes well on vegetable salads, seafood and poultry and is an excellent base for making infused vinegars with various herbs, spices or fruits. Apple Cider Vinegar (pills, tablets, or capsules) Some people find it more convenient to take apple cider vinegar in tablet or pill form rather than in the traditional liquid form but I do not recommend it. Converting liquid vinegar into a pill or tablet requires much extra processing which depletes many of the nutrients present in the original apple cider vinegar liquid. To this end, 8 apple cider vinegar tablet products were recently analyzed by a team of scientists from the Department of Human Environmental Science (Human Nutrition) at the University of Arkansas and they found many labeling inconsistencies and inaccuracies which made them question the quality of these ACV tablets. Reference: J Am Diet Assoc.

2005 Jul;105(7):1141-4. ( Web Link ) Balsamic Vinegar True balsamic vinegar, labeled aceto balsamico traditizionale, has been produced for a thousand years in the Emilia-Romagna region of northern Italy. This includes an area starting from the Adriatic Sea and reaching almost to the Gulf of Genoa. This type of vinegar is made from the reduced juice of sweet white grapes such as the Trebbiano and Lambrusco varieties and is aged for 12 or more years in a progression of aromatic wooden casks. Sweet and sour, smooth and mellow, and dark purple brown in color, balsamic vinegar is full of subtle complex flavors. It is used as an ingredient in salad dressings, sauces and marinades and even as a toping sprinkled on fresh strawberries or ice cream. A much more readily available quick-processed industrialized version of balsamic vinegar is produced in Modena but even this, by Italian law, has to be aged for at least 3 years to be labeled aceto balsamico. It usually has a 6% acid content.

Click here for more information about the history, production and types of balsamic vinegar and how it is used in several Italian recipes. ______________________ Cane Vinegar These types of vinegar are made from fermented sugar cane extract and are used mostly in Philippine cooking. ______________________ Coconut Vinegar Coconut vinegar is made from the sap of the coconut tree that is naturally fermented in about two months and then aged for about 8 months. Coconut vinegar is often made with a low 4% acetic acid content and has a mild, yet unique, musty flavor and distinct aftertaste. This type of vinegar is widely used with Thai, Philippine, Indian and other Southeast Asian cooking. Like apple cider vinegar, coconut vinegar can also be purchased in a raw, unpasteurized, and unfiltered form for maximum nutrition and health benefits. ______________________ Malt Vinegar The English have been using malt vinegar for hundreds of years. It's especially popular sprinkled on chips in a traditional fish and chips restaurant. Malt vinegar is made from grain, especially barley whose starch has been converted by malt to an alcoholic liquid that is subsequently fermented to a 5% malt vinegar. It has a strong hearty taste.

______________________ Red Wine Vinegar Red wine vinegar, like apple cider vinegar, has been used for centuries for both medicinal and culinary purposes. These types of vinegar can vary in color from light rose to deep red and acid content from 5 to 7%. They are used worldwide, especially in Mediterranean countries, in sauces, salads, marinades for red meat, and as a pickling agent for fruits and vegetables. ______________________ Rice Vinegar Rice vinegar has been made in China and Japan for thousand of years. It is made from rice wine, or sake and comes in three varieties, white, red and black. On the southern Japanese island of Kyushu, the black variety is produced from thick sake made only from brown rice using a lengthy natural outdoor process. This vinegar has a mild sweet flavor and is highly regarded for it's medicinal properties. Generally, these types of vinegar have a 4 to 5% acid content and are used in salad dressings, and as a condiment for soups, stews and noodle dishes. This type of vinegar is also added to sushi rice, not only for adding flavor but also for killing dangerous bacteria that could be present on raw fish.

It's mild flavor makes it excellent for flavoring with herbs, spices and fruit. ______________________ Sherry Vinegar Made from sherry wine in Andalusia, southwestern Spain, sherry vinegar is smooth and mellow with a slight toasted almonds flavor and a balanced sweet and sour taste. This vinegar is aged in oak casks and often produced by the Solera system over a lengthy period of time. The Duque de Diano label of aged sherry vinegar made in Jerez de la Frontera is one of the best examples. These types of vinegar normally contain 7 to 8% acetic acid content and are widely used in Spanish cooking, especially with sweet poultry dishes, salads and sauces. Click here for information on the Solera aging process, a number of leading sherry vinegar manufactures and several traditional Spanish recipes. ______________________ White Wine Vinegar White wine vinegars can vary in color from white to pale gold and acid content from 5 to 7%. These types of vinegar are light flavored and like apple cider vinegar they go well on vegetable salads, seafood and poultry and they are a good base for making infused vinegars with various herbs, spices or fruits.

______________________ White Vinegar (White Distilled Vinegar) Large amounts of white distilled vinegar are made annually and widely used in the food industry for pickling and as an ingredient in many condiments such as ketchup and mayonnaise. Sold at a 5% acidity level, this vinegar is harsh and coarse-flavoured with little nutrient value. White distilled vinegar cost less than other types of vinegar, can be readily found in most grocery stores and is well suited for house cleaning and weed killing chores. ______________________ Is Vinegar Gluten-Free? Is Vinegar Gluten-Free? By Jane Anderson - Reviewed by a board-certified physician. Updated April 28, 2016 Question: Is vinegar gluten-free? Answer: Vinegar is a controversial subject in the gluten-free world, so bear with me. On the one hand, many experts consider almost all types of vinegar — including vinegar created from gluten grains — to be safe on the gluten-free diet , because the vinegar distillation process breaks down and eliminates the gluten protein fragments. But other experts question the safety of anything that starts out its life as gluten grains, noting that the available testing technology for gluten doesn't always pick up fragments of the protein that may nonetheless cause people to react.

And finally, you've got people with celiac disease and non-celiac gluten sensitivity who absolutely, without question, suffer a gluten grain reaction when they consume vinegar derived from gluten grains, regardless of what either group of experts says. So Who's Right About Gluten and Vinegar? Well, really, everyone is. Vinegar — yes, even vinegar from gluten grains — tests well below the less than 20 parts per million gluten threshold that is considered "gluten-free" in the United States, Canada, the United Kingdom and Europe. So those who say vinegar is gluten-free are correct ... it qualifies for that distinction based on testing results. But those who say they react to gluten grain-based vinegar are not imagining their reactions, either. A substantial minority of people with celiac and gluten sensitivity react both to distilled alcohol and distilled vinegar that are originally derived from gluten, even though most experts agree those substances are "gluten-free" based on the testing results. It's not clear what percentage of people this involves — there haven't been any studies on it — but it's enough that I advise those who are newly diagnosed to proceed very carefully when dealing with those types of alcohol and vinegar until they can determine for themselves whether they react or not.

Learn more about distilled alcohol and the gluten-free diet: Is Alcohol Gluten-Free? Which Vinegars Are A Potential Problem? Here's a rundown of the different types of vinegar, and whether each is safe to consume on the gluten-free diet: Malt vinegar. This is the only vinegar that everyone agrees is strictly off-limits on the gluten-free diet — it's made from barley-based ale that's not distilled, so it definitely contains gluten. Avoid. Distilled white vinegar. White vinegar is the controversial one, as it can be made from almost any starch source or combination of sources, including gluten grains. If you react to distilled alcohol that's crafted from gluten grains, you're at risk for reacting to distilled white vinegar, as well. Proceed with caution. Apple cider vinegar. Since this vinegar is based on apple cider, not gluten grains, it should be safe on the gluten-free diet. Wine vinegar. Like apple cider vinegar, vinegar made from either red or white wine should be okay to consume. Balsamic vinegar. Balsamic vinegar starts out as grapes and is aged in casks made from wood.

There's a very small possibility that the paste used to seal those casks (generally wheat or rye flour) could contaminate a batch of balsamic vinegar, but only those most sensitive to trace gluten would notice (I'm talking far less than 1% of everyone who reacts to gluten). Otherwise, balsamic vinegar should be safe on the gluten-free diet. Rice vinegar. This type of vinegar — commonly used in Japanese cooking — is okay for people with celiac or gluten sensitivity to consume as long as it doesn't contain any other types of grains. Be wary of this, though: I had a horrible reaction once from "rice vinegar" I had on a salad at a Japanese restaurant that turned out to also contain barley malt. Labeling in these Asian-sourced vinegars may not disclose potential gluten ingredients, so proceed very cautiously. Cane vinegar. Cane vinegar is made from sugar cane, and is considered gluten-free — in fact, one small manufacturer of certified gluten-free products uses cane vinegar in a variety of condiments. Flavored vinegars. In this case, check the ingredients — many of these are safe, but some are not. For example, Heinz Tarragon Vinegar contains barley.

What Else Should I Know About Vinegar? Here are a few more facts about vinegar and gluten: In many countries, malt from barley is used to make most distilled white vinegar, but in the U.S., corn is the most commonly used substance. Heinz, for example, uses corn as the source for its distilled white vinegar, making most Heinz condiments safe (we use Heinz ketchup, mustard and mayonnaise without issue). When vinegar is used in condiments such as mustard, ketchup and relish, the manufacturer does not need to specify what type of vinegar the condiment contains. Similarly, manufacturers do not need to disclose the presence of wheat (one of the top allergens) as a starting ingredient in distilled white vinegar because distillation is considered to break down and remove all the allergenic proteins. Therefore, you can't depend on the label to warn you about wheat-based vinegar — you'll need to call the manufacturer to be sure. The rice used to make sushi usually contains some vinegar — it's generally rice vinegar, but you may want to check the ingredients.

(Ever since my bad experience with "rice vinegar" in a Japanese restaurant , I've asked sushi places to make my order with plain rice.) A few people who are extremely sensitive to trace gluten seem to react to almost all vinegars, including the ones I listed above as safe. In that case, the culprit could be gluten cross-contamination in the manufacturing facility, or possibly trace gluten contamination in the ingredients used to make the vinegar itself. The vast majority of people don't need to worry about this, but if you can't seem to find a vinegar that doesn't cause you to react, you might want to try making your own. Continue Reading Types of Vinegars > Start Cooking previous | next Sometimes that first bite of a perfect-looking salad just makes your mouth pucker. Oops! Someone added a bit too much vinegar to the dressing! The word vinegar is derived from the French words “vin aigre” which means “sour wine”. There are tons to choose from, with all different flavors, at all different price points. So where to begin? When I was growing up there were always three vinegars in the cupboard: red wine vinegar, white vinegar, and cider vinegar.

These three vinegars, along with two more – balsamic vinegar and rice wine vinegar – are pretty standard in this day and age. The names of the vinegars give you an idea of what they are made of. There are no regulations saying that all brands are made the same. You may have to try a few different brands to find the one you like. The red wine vinegar, literally made from red wine, is great for salad dressings. The cider vinegar has a milder, fruitier flavor and works well with apples (of course!) and tomatoes. It is often used for chutneys, pickling, and in vinaigrettes The white distilled vinegar (made from a grain-alcohol mixture) has a very harsh taste and is often used for cleaning. Click here for literally 175 different uses of white vinegar, none of which involve food! That’s why you often find white wine vinegar sold in half gallon jugs! Balsamic vinegars are the Rolls Royce of vinegars. These Italian vinegars vary considerably in taste and price points. Authentic balsamic vinegars are aged in wooden barrels and develop a sweet flavor and thick consistency.

They are used on salads, meats, fish, vegetables, and fruit. You can drizzle balsamic vinegar right on a salad without mixing it with oil. Again, not all balsamic vinegars taste the same so you may have to do some taste testing to find the one you like best. Rice vinegar, made from fermented rice, is used a lot in Asian cooking. Within this category there are many choices including dark, light, sweet or pungent. Be sure to check your recipe to make sure you are using the right one! Yet One More Kind As many of you know, my husband is from London, so malt vinegar is standard in our home as well! Malt vinegar is the one that is drizzled over fish and chips in the UK. David loves it, I prefer tartar sauce/ketchup! There are of course many more vinegars to choose from like: fruit (raspberry, blueberry, etc.) vinegars, champagne vinegar, sherry vinegar, and herb infused vinegar. But that’s another day! Cheers! If you are new to startcooking, or are a regular visitor here, please consider subscribing for free . will said: I’m a huge fan of the balsamic vinegar.

It’s funny, I never knew it existed until maybe the beginning of the 1990s. A chef once told me that to make cheap balsamic vinegar taste more expensive, you can pour it into a pot and boil it down about 1/2 or more to desired thickness. It gets stronger but also kindof caramelized. Once in a while I’ll buy the expensive kind… for a treat. My favorite salad for balsamic vinegar is boston or baby spinach. for raspberry wine vinegar, I love endives ! a wonderful salad vegetable if you like ‘em bitter. FAQs | Versatile Vinegar Everything you need to know about vinegar. What is Vinegar? The dictionary defines vinegar as “sour wine” or “a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative.” How is Vinegar Made? Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production – from cheese and yogurt to wine, pickles and chocolate.

The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled. Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor. What is Vinegar Made From? Vinegar can be made from any fruit, or from any material containing sugar. What Are the Different Types of Vinegar? Since vinegar can be made from anything with sugar, there are probably too many different types to count made in countries throughout the world. Each country may use starting materials native to their area and tailored to the specific tastes of the region. Typical retail varieties of vinegar include white distilled, cider, wine (white and red), rice, balsamic, malt and sugar cane.

Other, more specialized types include banana, pineapple, raspberry, flavored and seasoned (e.g., garlic, tarragon). Are there Formal Standards for Vinegar? The following varieties of vinegar are classified by a United States Food and Drug Administration (FDA) Compliance Policy Guide for labeling purposes according to their starting material and method of manufacturing: Cider vinegar or apple vinegar is made from the two-fold fermentation of the juices of apples. Vinegar can be made from other fruits such as peaches and berries with the labels describing starting materials. Wine vinegar or grape vinegar is made from the two-fold fermentation of the juice of grapes. Malt vinegar, made by the two-fold fermentation of barley malt or other cereals where starch has been converted to maltose. Sugar vinegar, made by the two-fold fermentation of solutions of sugar syrup or molasses. Spirit or distilled vinegar, made by the acetic fermentation of dilute distilled alcohol. Blended vinegar made from a mixture of spirit vinegar and cider vinegar is considered a combination of the products that should be labeled with the product names in the order of predominance. It is also the product made by the two-fold fermentation of a mixture of alcohol and cider stock.

Rice or rice wine vinegar (although not part of FDA’s Compliance Policy Guide) has increased in popularity over the past several years and is made by the two-fold fermentation of sugars from rice or a concentrate of rice without distillation. Seasoned rice or rice wine vinegars are made from rice with the “seasoning” ingredients noted on the label. Balsamic vinegar (also not a part of FDA’s Compliance Policy Guide) continues to grow in market share and “traditional” and “commercial” forms are available. The products are made from the juice of grapes, and some juice is subjected to an alcoholic and subsequent acetic fermentation and some to concentration or heating. See the “ Today’s Vinegar ” section of the website for more information regarding Traditional and Commercial Balsamic Vinegar. Can I Make My Own Vinegar? If you attempt to make vinegar at home, we are sure you’ll develop an appreciation for the difficulty of this ancient art and science. Be careful. While homemade vinegar can be good for dressing salads and general purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless you are certain the acidity is at least four percent, don’t pickle or can with it. What is “Mother”?

“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf. After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product. How Long Does Vinegar Last? The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence. Is “Acetic Acid” the Same Thing as Vinegar? No.

The United States Food & Drug Administration (FDA) recognizes that diluted acetic acid is not vinegar, indicating that it is: “misleading if the labeling of a food in which acetic acid is used implies or suggests that the food contains or was not prepared with vinegar. Acetic acid should not be substituted for vinegar in pickled foods, which consumers customarily expect to be prepared with vinegar.” Does Vinegar Have Calories or Fat? Most vinegars contain insignificant amounts of some or all of the mandatory nutrients required in nutrition labeling. Nutrition labeling is not required if the product contains insignificant amounts of all of the following components (calories, total fat, saturated fat, trans fats, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron) as outlined in the Chapter 21, Section 101.9(j)(4) of the United States Food & Drug Administration’s (FDA) Code of Federal Regulations. Most vinegars have less than 3 calories per tablespoon and no fat. Seasoned vinegars may contain more calories due to the added ingredients. Check the label of your favorite vinegar product to determine the nutrition information for that product.

How Strong is the Vinegar You Can Buy at Retail? The strength of vinegar is measured by the percent of acetic acid present in the product. All vinegar sold in the United States at the retail level should be at least 4% acidity as mandated by the United States Food & Drug Administration (FDA). Typical white distilled vinegar is at least 4% acidity and not more than 7%. Cider and wine vinegars are typically slightly more acidic with approximately 5-6% acidity. How Can Vinegar Clean My Counters and Flavor My Pickles? The acid in vinegar cuts through the grease and germs on your counter tops and is also the ingredient that makes your favorite pickles so tart and safe to eat by inhibiting bacteria and mold. See the “ Uses and Tips ” section of the website for other ideas for using this versatile product. Garbage Disposal Cleaner Garbage disposal cleaning with vinegar cubes keeps disposals clean and odor free. Vinegar cubes are made by filling an ice tray with a mixture of 1 cup of vinegar and enough water to fill the ice tray and then freezing it. Run the mixture through the disposal, and then flush it with cold water for a minute or so. Vinegar!

- Gluten Free Dietitian Vinegar! The question of whether vinegar is safe to include in a gluten-free diet is being asked again. Vinegar was recently addressed in the Dietitians in Gluten Intolerance Diseases Corner column (volume 28, no. #3, winter 2009) I write for Medical Nutrition Matters, a newsletter for the Medical Nutrition Practice Group of the American Dietetic Association. I thought it would be helpful to share some of the information from that column with you. The article has been adapted with permission. Information was jointly compiled by Tricia Thompson, MS, RD, Cynthia Kupper, RD, Melinda Dennis, MS, RD, LD, Mary K Sharrett, MS, RD, LD, CNSD, Anne Lee, MSEd, RD, LD, and Pam Cureton, RD, LDN. Under the Federal Food, Drug, and Cosmetic Act there are no standards of identity for vinegar. Among other things, standards of identity define what ingredients must or may be used in the manufacture of food.

There is, however, a Compliance Policy Guide (CPG 7109.22, Section 525.825) for vinegar that includes definitions for various types of vinegars, some of which are included below. These definitions remain FDA policy for labeling purposes. Vinegar, Cider Vinegar, Apple Vinegar: The product made by the alcoholic and subsequent acetous fermentations of the juice of apples. Wine Vinegar, Grape Vinegar: The product made by the alcoholic and subsequent acetous fermentations of the juice of grapes. Malt Vinegar: The product made by the alcoholic and subsequent acetous fermentations, without distillation, of the infusion of barley malt or cereals whose starch has been converted to malt. Spirit Vinegar, Distilled Vinegar, Grain Vinegar: The product made by the acetous fermentation of dilute distilled alcohol. Historically, there have been four areas of concern surrounding the use of vinegar in gluten-free diets: 1. Is distilled vinegar gluten free? Yes, 100% distilled vinegar is made from distilled alcohol and all “pure” distilled alcohol is gluten free. This is true even if the starting material is wheat, barley, or rye.

During distillation the liquid from fermented grain mash is boiled and the resulting vapor is captured and cooled. This causes the vapor to become liquid again. Because protein doesn’t vaporize there are no proteins in the cooled liquid. 2. Is all non-distilled vinegar gluten free? Almost, but read ingredient lists carefully. According to The Vinegar Institute, the most commonly used starting materials for vinegar are apple, grape, corn, and rice. If non-distilled vinegar uses wheat, barley, or rye as a starting material the vinegar is not gluten free. Malt vinegar is not gluten free because it contains malt which contains barley. The starting material for malt vinegar can include barley, rye, or wheat. Because these vinegars are made from alcohol that has been fermented and not distilled they are not gluten free. 3. Is flavored vinegar gluten free? Probably, but read ingredient lists carefully. Some flavored vinegars are not gluten free because they contain malt vinegar. If malt vinegar is an ingredient in flavored vinegar it will be included in the ingredient list. 4. What does the single word “vinegar” mean in an ingredient list?

For the purposes of food labeling, the FDA views the term “vinegar” to be the same as “cider vinegar” or “apple vinegar.” All of these are defined as made from the juice of apples. Vinegar, cider vinegar, and apple vinegar are gluten free. Other issues to keep in mind If vinegar contains protein from wheat (which may be the case in some Asian black rice vinegars), wheat will be declared on the food label either in the ingredient list or “Contains” statement. If vinegar contains barley protein it is most likely in the form of malt and this generally will be included on the label. Malt vinegars can be made from rye but appear to be labeled as “rye vinegar.” If vinegar containing multiple ingredients (e.g., flavored vinegar) is used in another processed food product, such as mustard, salsa, etc., all of the vinegar ingredients must be included on the food label of the mustard, salsa, etc. In other words, vinegar ingredients will not be “hidden.” Bottom line Pure distilled vinegar is gluten free, malt vinegar is not. Flavored and seasoned vinegars may contain gluten, most typically in the form of malt, so ingredient lists should be carefully read.

If wheat protein is contained in vinegar, the label will say so. The single word “vinegar” on a food label implies cider/apple vinegar and is gluten free. Special note If you are a dietitian who counsels persons with celiac disease and non-celiac gluten sensitivity please consider joining ADA’s Medical Nutrition Practice Group Dietitians in Gluten Intolerance Diseases so that you can keep abreast of the latest developments pertaining to the gluten-free diet. The website of the DPG is . If you have celiac disease or non-celiac gluten sensitivity ask your dietitian if they are a member of this group. Copyright © by Tricia Thompson, MS, RD Also available at:

Question: Malt, wine, rice, and distilled are all types of what?
Answer: Vinegar