1022:, eastern China. Shanxi mature vinegar is another popular type of Chinese vinegar that is made exclusively from sorghum and other grains. Nowadays in Shanxi province, some traditional vinegar workshops still produce handmade vinegar with a high acidity that is aged for at least five years. Only the vinegars made in Taiyuan and some counties in Jinzhong and aged for at least three years are considered authentic Shanxi mature vinegar according to the latest national standard. A somewhat lighter form of black vinegar, made from rice, is produced in Japan, where it is called
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843:, though was traditionally aged in balsam as one of the steps. A high acidity level is somewhat hidden by the sweetness of the other ingredients, making it mellow. In terms of its nutrition content, balsamic vinegar contains the carbohydrates of grape sugars (some 17% of total composition), making it some five times higher in caloric content than typical distilled or wine vinegar.
1097:. As with wine, the range in quality is considerable. Better-quality wine vinegars are matured in wood for up to two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than white or cider vinegar. More expensive wine vinegars are made from individual varieties of wine, such as champagne, sherry, or pinot gris.
592:, and tomato. Typically, the flavors of the original fruits remain in the final product. Most fruit vinegars are produced in Europe, where a market exists for high-priced vinegars made solely from specific fruits (as opposed to nonfruit vinegars that are infused with fruits or fruit flavors). Several varieties are produced in Asia.
1040:. Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries. White rice vinegar has a mild acidity with a somewhat "flat" and uncomplex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.
1422:, vinegar "isn't very useful with stains that have already set into clothing, including food stains and bloodstains." Other household items and surfaces that can be damaged by vinegar include flooring, stone countertops, knives, the screens of electronic devices, clothes iron water tanks, and rubber components of various
1109:, or in the United States, corn. It is sometimes derived from petroleum. Distilled vinegar is used predominantly for cooking, although in the UK it is used as an alternative to brown or light malt vinegar. White distilled vinegar can also be used for cleaning, and some types are sold specifically for this purpose.
533:
Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars, where fermentation proceeds over the course of a few months to a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of
1506:
Some countries have regulations on the permitted acidity percentage of vinegar. For example, the government of Canada limits acetic to between 4.1% and 12.3%, unless the vinegar is sold only for manufacturing use and identified as such. In the United States, Australia, and New
Zealand, vinegar must
1100:
The term "distilled vinegar" as used in the United States (called "spirit vinegar" in the UK, "white vinegar" in Canada) is something of a misnomer because it is not produced by distillation, but by fermentation of distilled alcohol. The fermentate is diluted to produce a colorless solution of 5 to
1058:
The term "spirit vinegar" is sometimes reserved for the stronger variety (5 to 24% acetic acid) made from sugar cane or chemically produced acetic acid. To be called "spirit vinegar", the product must come from an agricultural source and must be made by "double fermentation". The first fermentation
903:
Cane vinegar is also produced in other countries, like France and the United States. A white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar (made from wine, rice, and apple cider) to be sold
784:
sap is also produced, but not with the same prevalence as coconut, nipa, and kaong vinegars. Kaong palm vinegar is also produced in
Indonesia and Malaysia, though it is not as prevalent as in the Philippines because the palm wine industry is not as widespread in these Muslim-majority countries.
911:
is made from sugarcane juice in parts of northern India. During summer, people put cane juice in earthenware pots with iron nails. The fermentation takes place due to the action of wild yeast. The cane juice is converted to vinegar having a blackish color (from ferrous oxide and acetate). The
819:
grapes. It is dark brown, rich, sweet, and complex, with the finest grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper, and ash wood. Originally a costly product available to only the
Italian upper classes, traditional balsamic vinegar is marked
874:). It ranges from dark yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Because it contains no residual sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as
296:
shavings to reduce fermentation times from several months down to 1â2 weeks. This process also facilitated the rise of vinegar made from pure alcohol called spirit vinegar or distilled white vinegar. Japan also began industrializing vinegar production during the last days of the
885:
Cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars; it becomes sour by the direct action of bacteria on the sugar. The other way is through fermentation to produce a traditional wine known as
2573:
832:(balsamic vinegar of Modena) became widely known and available around the world in the late 20th century, typically made with concentrated grape juice mixed with a strong vinegar, then coloured and slightly sweetened with caramel and sugar.
287:
In the 19th century, vinegar production underwent many dramatic changes, such as rapid industrialization and scientific analysis. Karl
Sebastian SchĂŒzenbach invented the first large-scale industrial process for vinegar production in the
2795:
3012:
Nomura, Jason T.; Sato, Renee L.; Ahern, Reina M.; Snow, Joanne L.; Kuwaye, Todd T.; Yamamoto, Loren G. (November 2002). "A randomized paired comparison trial of cutaneous treatments for acute jellyfish (Carybdea alata) stings".
1979:
Cerezo, Ana B.; Tesfaye, Wendu; Torija, M. JesĂșs; Mateo, EstĂbaliz; GarcĂa-Parrilla, M. Carmen; Troncoso, Ana M. (August 2008). "The phenolic composition of red wine vinegar produced in barrels made from different woods".
2725:
1727:
1077:. Dark mahogany in color, it is made exclusively from the acetic fermentation of wines. It is concentrated and has generous aromas, including a note of wood, ideal for vinaigrettes and flavoring various foods.
1363:
White vinegar is often used as a household cleaning agent. For most uses, dilution with water is recommended for safety and to avoid damaging the surfaces being cleaned. Because it is acidic, it can dissolve
2869:
Shishehbor, Farideh; Mansoori, Anahita; Shirani, Fatemeh (May 2017). "Vinegar consumption can attenuate postprandial glucose and insulin responses; a systematic review and meta-analysis of clinical trials".
2564:
1355:
injury by apple cider vinegar has been reported, and because vinegar products sold for medicinal purposes are neither regulated nor standardized, such products may vary widely in content and acidity.
489:
2969:
Cheng, Ling Jie; Jiang, Ying; Wu, Vivien Xi; Wang, Wenru (February 2020). "A systematic review and meta-analysis: Vinegar consumption on glycaemic control in adults with type 2 diabetes mellitus".
253:; in addition to flavoring the broth, the acidity of the vinegar prevented the blood from coagulating (a purpose for which vinegar is still used in modern blood soups around the world). The Roman
1032:
is most popular in the cuisines of East and
Southeast Asia. It is available in "white" (light yellow), red, and black varieties. The Japanese prefer a light rice vinegar for the preparation of
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2604:
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Most commercial vinegar solutions available to consumers for household use do not exceed 5%. Solutions above 10% require careful handling, as they are corrosive and damaging to the skin.
1101:
8% acetic acid in water, with a pH of about 2.6. This is variously known as distilled spirit, "virgin" vinegar, or white vinegar, and is used in cooking, baking, meat preservation, and
1059:
is sugar to alcohol, and the second is alcohol to acetic acid. Products made from synthetically produced acetic acid cannot be called "vinegar" in the UK, where the term allowed is "
3115:
Hill, Laura L.; Woodruff, Logan H.; Foote, Jerald C.; Barreto-Alcoba, Morela (July 2005). "Esophageal Injury by Apple Cider
Vinegar Tablets and Subsequent Evaluation of Products".
235:, which remains a famous vinegar-making region today. Many Chinese kinds of vinegar and their uses for culinary and medicinal purposes were written down in the agricultural manual
2721:
268:
becoming particularly famous for the quality of its vinegar through a formalized fermentation and aging process, which became known as the Orléans process. During this time,
1510:
Many jurisdictions distinguish between brewed vinegar and preparations made with diluted acetic acid. The latter may not be sold as "vinegar" and is instead referred to as "
1230:
off solid parts and adding considerable amounts of sugar. Some prefer to boil the "shrub" as a final step. These recipes have lost much of their popularity with the rise of
1376:
and glass. Malt vinegar sprinkled onto crumpled newspaper is a traditional, and still-popular, method of cleaning grease-smeared windows and mirrors in the United
Kingdom.
948:
from the maltose and allowed to turn into vinegar, which is then aged. It is typically light-brown in color. Malt vinegar (along with salt) is a traditional seasoning for
2626:
1712:
2722:"List of Ingredients and Allergens: Requirements; Exemptions, Prepackaged Products that Do Not Require a List of Ingredients; Standardized vinegars B.01.008(2)(g), FDR"
1226:", range from simply mixing sugar water or honey water with small amounts of fruity vinegar, to making syrup by laying fruit or mint in vinegar for several days, then
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675:. One of the uses for pomace is the production of kiwifruit vinegar, produced commercially in New Zealand since at least the early 1990s, and in China in 2008.
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to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in 1â3 days.
1471:, may occur in some forms of vinegar unless the vinegar is kept covered. These feed on the mother of vinegar and can occur in naturally fermenting vinegar.
227:
mentions that many noble or royal households had a "vinegar maker" as a specialized occupation. Most vinegar-making then was concentrated in what is now
1006:, or a combination thereof. It has an inky black color and a complex, malty flavor. The recipe is not fixed, so some Chinese black vinegars may contain
1426:. Common metals that can be damaged by vinegar include aluminum, copper, and lower-quality grades of stainless steel often used in small appliances.
1105:, as well as for medicinal, laboratory, and cleaning purposes. The most common starting material in some regions, because of its low cost, is barley
2596:
210:. They primarily made vinegar from dates, figs, and beer and used it for both culinary and medicinal purposes. Traces of it also have been found in
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1321:
treatments have used vinegar, but no conclusive evidence from clinical research supports health claims of benefits for diabetes, weight loss,
3171:
719:
2318:
2934:
Budak, NilgĂŒn H.; Aykin, Elif; Seydim, Atif C.; Greene, Annel K.; Guzel-Seydim, Zeynep B. (May 2014). "Functional
Properties of Vinegar".
2912:
2541:
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2007:
Cejudo-Bastante, Cristina; Castro-MejĂas, Remedios; Natera-MarĂn, RamĂłn; GarcĂa-Barroso, Carmelo; DurĂĄn-Guerrero, Enrique (August 2016).
768:). Along with coconut and cane vinegar, they are the four main traditional vinegar types in the Philippines and are an important part of
2231:
2135:
776:. Its flavor has notes of citrus and imparts a distinctly musky aroma. Kaong palm vinegar is made from the sap of flower stalks of the
2167:
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202:
While vinegar making may be as old as alcoholic brewing, the first documented evidence of vinegar making and use was by the ancient
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1304:
is 77% water with 17% carbohydrates, 370 kJ (88 kcal) per 100 mL, and contains no fat, protein, or micronutrients.
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3302:
2911:. Nutritiondata.com, Conde Nast; from the US Department of Agriculture National Nutrient Database, standard reference 21. 2018.
2461:. Nutritiondata.com, Conde Nast; from the US Department of Agriculture National Nutrient Database, standard reference 21. 2018.
1329:. A systematic review and meta-analysis later suggested it could help type 2 diabetics reduce insulin and glucose after meals.
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1963:
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Make sure not to do this too frequently, especially near the seal of the machine as the vinegar can corrode the rubber seal.
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Coelho, Eduardo; Genisheva, Zlatina; Oliveira, JosĂ© Maria; Teixeira, JosĂ© AntĂłnio; Domingues, LucĂlia (November 2017).
682:
is used in cuisines of the Middle East. It is cloudy and medium brown in color, with a mild flavor. Vinegar made from
244:
The Greeks and Romans frequently used vinegar made from wine. The
Spartans had vinegar as a part of their traditional
3548:
2676:
1602:
Nakayama, Takeyoshi (September 1959). "Studies on acetic acid-bacteria I. Biochemical studies on ethanol oxidation".
780:. It is sweeter than all the other Philippine vinegar types and is commonly used in salad dressing. Vinegar from the
2513:
68:. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double
1418:
and in removing hard-water film while used in a dishwasher. According to Brian
Sansoni, chief spokesperson for the
811:
provinces of Italy. The original product â traditional balsamic vinegar â is made from the concentrated juice, or
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3247:
825:
738:
In the Philippines, other types of vinegar are made from palm sap. Like coconut vinegar, they are by-products of
339:
that cut production times down to 1â2 days. This allowed the mass production of cheap vinegar around the world.
3437:"Departmental Consolidation of the Food and Drugs Act and the Food and Drug Regulations â Part B â Division 19"
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In the late Middle Ages, vinegar making was slowly being professionalized in Europe, with the French city of
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17:
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2791:"Bliss and vinegar - why malt makes a pretty pickle: It's time for a revival of a very British condiment"
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is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid. Contaminated
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present. It can be diluted with fruit juice or water or sweetened (usually with honey) for consumption.
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could be used to make rice vinegar. This helped provide ample vinegar for the burgeoning popularity of
277:
84:. Many types of vinegar are made, depending on source materials. The product is now mainly used in the
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3149:
1642:
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4317:
4125:
3048:
2058:"Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity"
1438:, but acetic acid is not absorbed into root systems so the vinegar will only kill the top growth and
1288: US fl oz) reference amount, distilled vinegar supplies 75 kJ (18 kcal) of
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3520:
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in significant content. The composition (and absence of nutrient content) for red wine vinegar and
336:
3168:
5038:
4676:
2747:
Allgeier, Rudolph J.; Hildebrandt, Frank M. (1960). "Newer Developments in Vinegar Manufacture".
1410:
can cause damage to their rubber seals and hoses, leading to leaks. According to testing done by
735:. A cloudy, white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.
691:
516:
2314:
717:, is used extensively in Southeast Asian cuisine (notably the Philippines, where it is known as
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3472:"Australia New Zealand Food Standards Code â Standard 2.10.1 â Vinegar and related products"
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584:, usually without any additional flavoring. Common flavors of fruit vinegar include apple,
511:, which vary in content depending on the source material used to make the vinegar, such as
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Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005
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In the 20th century, vinegar production was again revolutionized by the invention of the
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3381:"FDA: Sec. 525.825 Vinegar, Definitions â Adulteration with Vinegar Eels (CPG 7109.22)"
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status, and is aged for 12 to 25 years. A cheaper non-DOC commercial form described as
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Meanwhile, vinegar fermentation became understood as a natural and biological process.
298:
89:
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2006:
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described the ingredients and process for making several types of vinegar in his work
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115:, it has a wide variety of industrial and domestic uses, including functioning as a
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2565:"Walkers launches six new limited-edition crisp flavours to mark 70th anniversary"
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The Vinegar Cupboard: Winner of the Fortnum & Mason Debut Cookery Book Award
2286:"Traditional Philippine Vinegars and their Role in Shaping the Culinary Culture"
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The source materials for making vinegar are varied â different fruits, grains,
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Smith, Reginald (2019). "From Alegar to Sarson's: A History of Malt Vinegar".
217:. In East Asia, the Chinese began professionalizing vinegar production in the
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1165:, vinegar's acidic nature allows it to last indefinitely without the use of
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made the decisive discovery that a special type of bacteria, later known as
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1344:, which, although generally considered to be a jellyfish, is not (it is a
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may develop. It is considered harmless and can be removed by filtering.
1388:
1372:, and other smooth surfaces. Vinegar is known as an effective cleaner of
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is made from red or white wine, and is the most commonly used vinegar in
1007:
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687:
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61:
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960:. Salt and vinegar are combined as a common, traditional flavouring for
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1899:"Surface Film Formation in Static-Fermented Rice Vinegar: A Case Study"
1645:. TH Chan School of Public Health, Harvard University. 1 October 2019.
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vinegar also began to develop in England, where it was first known as
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2794:. The Independent, Independent Digital News & Media, London, UK.
1954:
Saladin, Kenneth S.; Sullivan, Stephen J.; Gan, Christina A. (2015).
1691:"acetic | Etymology, origin and meaning of acetic by etymonline"
1435:
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1340:, although not as effectively as hot water. This also applies to the
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2490:. Oxford Dictionaries, Oxford University Press. 2018. Archived from
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and salad dressings. Red rice vinegar traditionally is colored with
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964:; in some varieties this involves the conversion of the vinegar to
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in 1823. Known as the packed generator, it circulated alcohol over
93:
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1514:" in the UK, or "imitation vinegar" in Australia and New Zealand.
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3248:"How to clean your LG Washing Machine: 15 things you should know"
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1141:, mustard, ketchup, and mayonnaise. Vinegar is sometimes used in
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321:(near Nagoya) and is the largest vinegar producer in the world.
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2597:"The Secret Story of Salt and Vinegar Chips: the Canada Letter"
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772:. Nipa palm vinegar is made from the sap of the leaf stalks of
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73:
35:
2009:"Chemical and sensory characteristics of orange based vinegar"
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Balsamic vinegar is an aromatic, aged vinegar produced in the
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2818:"CPG Sec. 555.100 Alcohol; Use of Synthetic Alcohol in Foods"
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remains in solution with the water contained in the vinegar.
1246:
of vinegar may cause small reductions in post-meal levels of
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A variety of flavored vinegars, for culinary use, on sale in
5065:
1897:
Yun, Jeong Hyun; Kim, Jae Ho; Lee, Jang-Eun (3 April 2019).
1525:
744:(palm wine) production. Two of the most widely produced are
280:
in Italy, though it would not become widely known until the
4190:
4180:
1815:
Giudici, Paolo; Lemmetti, Federico; Mazza, Stefano (2015).
1154:
1106:
991:
888:
870:
812:
671:(which may constitute up to 30% of the crop) and kiwifruit
645:
617:
545:
Fast methods add the aforementioned mother of vinegar as a
302:
269:
112:
53:
3526:
3049:"UH scientists scrutinize first aid for man o' war stings"
1157:
sometimes have vinegar added to them, as is the case with
4610:
4440:
3178:, BBC/Lifestyle/Homes/Housekeeping. Retrieved 2009-04-22.
2868:
2514:"Joe 'Spud' Murphy: The Man Who Gave Potato Chips Flavor"
2193:
Das, Bhagwan; Sarin, J. L. (1936). "Vinegar from Dates".
1669:"Definition of vinegar in English by Oxford Dictionaries"
1445:
1267:
930:
484:{\displaystyle {\ce {CH3CH2OH + O2 -> CH3COOH + H2O}}}
474:
455:
439:
420:
407:
214:
1978:
332:, was the agent of fermentation for vinegar production.
3189:"95+ Household Uses for Vinegar | Reader's Digest"
2170:. Versatilevinegar.org. 20 October 2008. Archived from
1482:
ion of the baking soda reacts with acetic acid to form
1188:
Several beverages are made using vinegar, for instance
916:
is used to preserve pickles and for flavoring curries.
3407:"Kitchen Chemistry: The Chemical Reaction Powered Car"
2933:
1956:
Anatomy and Physiology: The Unity of Form and Function
1713:"The history of vinegar and its acetification systems"
1010:, spices, or caramel color. The most popular variety,
648:, and has a brownish-gold color. It is sometimes sold
5054:
2538:"31 Wacky and Weird Flavors of British Potato Crisps"
1858:"Louis Pasteur, from crystals of life to vaccination"
1711:
Bourgeois, Jacques; Barja, François (December 2009).
1434:
Twenty percent acetic acid vinegar can be used as an
956:
in general. Some fish and chip shops replace it with
395:
3217:
Santanachote, Perry; Yao, Daphne (5 February 2020).
1814:
1521:
1383:
copper, brass, bronze or silver. It is an excellent
1266:
Distilled or red wine vinegar is 95% water, with no
3011:
2746:
1351:Some treatments with vinegar pose risks to health.
301:, when Matazaemon Nakano, a man from a traditional
276:. Balsamic vinegar also began its evolution in the
3212:
3210:
3074:Johnston, Carol S.; Gaas, Cindy A. (30 May 2006).
2789:
2563:
1953:
1767:. Southport, NC: Spikehorn Press. pp. 29â31.
1242:Preliminary research indicates that consuming 2â4
667:growing is a large amount of waste in the form of
483:
3076:"Vinegar: Medicinal Uses and Antiglycemic Effect"
2724:. Canadian Food Inspection Agency. 29 July 2016.
2258:Philippine Food, Cooking, & Dining Dictionary
972:, to avoid dampening the product in manufacture.
27:Liquid consisting mainly of acetic acid and water
5080:
3357:. Reinhart Foods. 1 January 2004. Archived from
2968:
2787:
3216:
3207:
2556:
1507:contain a minimum of 4% acetic acid by volume.
313:in Japan. The company he founded, now known as
3383:. Food and Drug Administration. 27 July 2009.
3305:. Cahe.nmsu.edu. 10 April 2004. Archived from
3219:"9 Things You Should Never Clean With Vinegar"
1710:
1490:into carbon dioxide and water, completing the
1149:on its own, or as a part of other condiments.
3717:
3542:
1222:. Other preparations, known colloquially as "
940:, causing the starch in the grain to turn to
855:is traditional to and is most popular in the
80:using yeast and ethanol to acetic acid using
3117:Journal of the American Dietetic Association
3108:
3073:
2669:International Dictionary of Food and Cooking
2388:
2283:
2251:
2249:
1758:
1756:
1754:
1752:
1750:
1748:
713:vinegar, made from fermented coconut sap or
561:, and other fermentable materials are used.
2663:
2661:
2315:"I'm Gonna Git You Suka (Filipino Vinegar)"
904:mixed with cane vinegar to lower the cost.
185:
172:
162:
156:
3724:
3710:
3549:
3535:
3496:
3466:
3464:
3015:The American Journal of Emergency Medicine
2279:
2277:
284:after being sold abroad by French troops.
177:, sour). Vinegar was formerly also called
3091:
2255:
2246:
2222:"Studies in Ancient Technology, Volume 3"
2081:
2032:
1930:
1896:
1873:
1745:
1637:
1635:
1633:
1631:
1629:
1627:
1625:
534:acetic acid bacteria and their cellulose
386:) takes place by the following reaction:
151:; sour wine), which in turn derives from
3373:
3067:
2658:
2453:
2451:
2192:
1601:
1176:
1047:
974:
701:
622:
568:
126:
29:
3461:
2909:"Nutrition facts for distilled vinegar"
2872:Diabetes Research and Clinical Practice
2687:
2364:
2274:
1706:
1704:
1395:. It has been reported as an effective
1169:; it is essentially already "spoiled".
14:
5081:
2594:
2459:"Nutrition facts for balsamic vinegar"
2339:
2333:
2312:
2292:. Oxford Symposium. pp. 295â306.
2219:
2195:Industrial & Engineering Chemistry
2062:Journal of Food Science and Technology
2013:Journal of Food Science and Technology
1855:
1622:
1446:Reactions, byproducts and contaminants
1237:
1181:A beverage made from apple vinegar in
3705:
3530:
3478:. Australian Government. 2 April 2015
3417:from the original on 23 December 2019
3159:, Ontario Ministry of the Environment
2903:
2901:
2607:from the original on 23 December 2019
2530:
2526:from the original on 31 October 2014.
2482:
2480:
2448:
2406:from the original on 12 February 2018
2342:Applied Nutrition and Food Technology
1958:. McGraw-Hill Education. p. 55.
1787:
1762:
1649:from the original on 14 November 2022
1616:10.1093/oxfordjournals.jbchem.a127022
669:misshapen or otherwise-rejected fruit
305:brewing family, discovered that sake
184:The word "acetic" derives from Latin
111:As the most easily manufactured mild
64:and trace compounds that may include
3335:from the original on 26 October 2006
1733:from the original on 28 January 2019
1701:
1453:When a bottle of vinegar is opened,
1307:
1208:is made from vinegar and honey, and
706:Coconut vinegar from the Philippines
3497:Ranken, M. D.; Kill, R. C. (2012).
3387:from the original on 24 August 2017
3150:"My Environment: Cleaning Products"
2850:from the original on 3 October 2012
2798:from the original on 17 August 2022
2781:
2576:from the original on 17 August 2022
2371:and sagueir in Sulawesi, Indonesia"
2344:. Rex Bookstore, Inc. p. 273.
2321:from the original on 4 January 2015
1862:Clinical Microbiology and Infection
1391:as well as the gum on sticker-type
933:, also called "alegar", is made by
24:
4501:Halford Leicestershire Table Sauce
3449:from the original on 10 April 2014
3331:. Hort.purdue.edu. 24 March 2006.
3195:from the original on 25 March 2013
2898:
2824:from the original on 22 April 2019
2728:from the original on 21 April 2017
2645:Perstorps 24% Acetic Vinegar 300ml
2477:
2436:from the original on 16 March 2014
2234:from the original on 17 March 2023
1574:"Acetic acid: general information"
723:), as well as in some cuisines of
25:
5115:
3508:
3283:from the original on 11 June 2011
2915:from the original on 1 April 2019
2751:. Vol. 2. pp. 163â182.
2465:from the original on 1 April 2019
2116:from the original on 26 June 2010
5064:
4082:
3514:
2749:Advances in Applied Microbiology
2671:, Peter Collin Publishing, 1998
2544:from the original on 4 July 2019
1875:10.1111/j.1469-0691.2012.03945.x
1524:
1312:
1112:
859:, in particular in the northern
835:Balsamic vinegar is made from a
686:is a traditional product of the
3490:
3429:
3399:
3347:
3321:
3295:
3269:
3240:
3181:
3162:
3143:
3055:from the original on 8 May 2021
3041:
3005:
2962:
2927:
2862:
2836:
2810:
2788:Bateman, Michael (2 May 2016).
2740:
2714:
2681:
2637:
2619:
2588:
2506:
2418:
2358:
2306:
2213:
2186:
2160:
2128:
2098:
2049:
2000:
1972:
1947:
1890:
1849:
1069:is linked to the production of
826:protected designation of origin
4948:Accompaniments to french fries
3731:
2820:. Fda.gov. 18 September 2014.
2136:"Biotechnology in New Zealand"
1994:10.1016/j.foodchem.2008.01.013
1808:
1781:
1765:Vinegar, the Eternal Condiment
1683:
1661:
1595:
1566:
1478:and vinegar are combined, the
1414:, vinegar is ineffective as a
620:vinegar are produced in China.
494:
442:
337:submerged fermentation process
139:The word "vinegar" arrived in
13:
1:
3442:. Health Canada. March 2003.
3329:"Conquer Weeds with Vinegar?"
3169:"Trade Secrets: Betty's Tips"
2884:10.1016/j.diabres.2017.01.021
2757:10.1016/S0065-2164(08)70125-4
2313:Lumpia, Burnt (17 May 2009).
2288:. In Hosking, Richard (ed.).
2220:Forbes, Robert James (1971).
1915:10.1080/12298093.2019.1575585
1560:
1501:
990:is an aged product made from
580:Fruit vinegars are made from
529:Acetic acid § Production
522:
3586:Traditional balsamic vinegar
2365:Siebert, Stephen F. (1999).
1429:
1261:
1172:
1117:Vinegar is commonly used in
1014:, originates in the city of
795:Traditional Balsamic Vinegar
552:
342:
122:
96:. Various types are used as
7:
3556:
3501:(23 ed.). p. 328.
3411:engineering.oregonstate.edu
3277:"Spray Weeds With Vinegar?"
2971:Journal of Advanced Nursing
2595:Austen, Ian (8 June 2018).
1856:Berche, P. (October 2012).
1604:The Journal of Biochemistry
1517:
1420:American Cleaning Institute
1358:
1332:Applying vinegar to common
788:
190:(vinegar, or more properly
105:
10:
5120:
4910:Balsamic vinegar of Modena
4080:
3129:10.1016/j.jada.2005.04.003
3051:. hawaii.edu. 2 May 2017.
2284:Lim-Castillo, Pia (2006).
1582:Government Digital Service
1043:
792:
663:A byproduct of commercial
526:
499:Vinegar contains numerous
197:
5021:
4940:
4890:
4815:
4782:
4697:
4649:
4583:
4488:
4326:
4318:Watermelon rind preserves
4199:
4126:Garlic chive flower sauce
4091:
3762:
3739:
3680:
3638:
3564:
3080:Medscape General Medicine
2692:. Bloomsbury Publishing.
2396:"Toddy Palm â Sugar Palm"
2367:"Where there is no beer:
2340:Dagoon, Jesse D. (1989).
2260:. Anvil Publishing, Inc.
2256:Polistico, Edgie (2017).
2074:10.1007/s13197-017-2783-5
2025:10.1007/s13197-016-2288-7
1825:10.1007/978-3-319-13758-2
1133:. It is an ingredient in
919:
830:aceto balsamico di Modena
3174:20 November 2022 at the
2688:Clutton, Angela (2019).
2106:"What is Fruit Vinegar?"
1790:Petits Propos Culinaires
1763:Smith, Reginald (2019).
1379:Vinegar can be used for
1145:. It is often used as a
839:product. It contains no
564:
517:fruit juice concentrates
100:or garnishes, including
5039:Salt and pepper shakers
3027:10.1053/ajem.2002.35710
2948:10.1111/1750-3841.12434
2936:Journal of Food Science
2844:"Shelf Life of Vinegar"
2317:. Burntlumpiablog.com.
2168:"The Vinegar Institute"
1336:stings deactivates the
1234:, such as soft drinks.
1153:often contain vinegar.
846:
824:or "DOC" to denote its
697:
194:: "wine turned sour").
135:stainless steel vessels
88:as a flavorful, acidic
4737:Mayfair salad dressing
4722:Green goddess dressing
3499:Food Industries Manual
3303:"Vinegar as herbicide"
1402:The use of vinegar in
1300:are the same, whereas
1185:
1055:
983:
900:also becomes vinegar.
707:
634:
577:
485:
317:, is headquartered in
186:
173:
163:
157:
136:
38:
5008:Philippine condiments
4978:Indonesian condiments
4953:Brand name condiments
4354:Beurre MaĂźtre d'HĂŽtel
3355:"Vinegar Information"
1720:Archives des Sciences
1342:Portuguese man o' war
1180:
1051:
978:
882:for "sour vinegar").
705:
626:
572:
486:
130:
33:
5104:Traditional medicine
5003:Pakistani condiments
4707:Blue cheese dressing
4568:Worcestershire sauce
4291:Chicago-style relish
3682:Vinegar components:
3598:Four thieves vinegar
3523:at Wikimedia Commons
3155:1 April 2010 at the
2633:on 20 February 2008.
1512:non-brewed condiment
1274:. In a 100 mL (
1232:carbonated beverages
1061:non-brewed condiment
958:non-brewed condiment
863:(where it is called
630:vinegar produced in
393:
330:acetic acid bacteria
133:aerobic fermentation
82:acetic acid bacteria
72:, converting simple
5099:Household chemicals
4983:Japanese condiments
4900:Apple cider vinegar
4850:Spicy brown mustard
4229:Green mango chutney
3749:List of common dips
3576:Apple cider vinegar
3566:Vinegar varieties:
3361:on 28 December 2012
3223:consumerreports.org
2494:on 14 December 2017
2207:10.1021/ie50319a016
1673:Oxford Dictionaries
1298:apple cider vinegar
1238:Diet and metabolism
1121:, in particular as
638:Apple cider vinegar
559:alcoholic beverages
476:
457:
441:
422:
409:
4922:Kaong palm vinegar
4872:Tewkesbury mustard
4601:Crushed red pepper
4584:Spices and powders
4327:Spreads and pastes
3974:Monkey gland sauce
3744:List of condiments
3603:Kaong palm vinegar
3476:legislation.gov.au
2601:The New York Times
2426:"Balsamic vinegar"
1695:www.etymonline.com
1545:List of condiments
1186:
1161:. In terms of its
1056:
984:
929:vinegar made from
851:Vinegar made from
758:kaong palm vinegar
708:
678:Vinegar made from
635:
578:
481:
464:
445:
429:
410:
397:
347:The conversion of
299:Tokugawa shogunate
137:
90:cooking ingredient
39:
5052:
5051:
4973:Indian condiments
4932:Nipa palm vinegar
4626:Popcorn seasoning
4616:Nutritional yeast
4176:Sweet chili sauce
3699:
3698:
3692:Mother of vinegar
3658:Raspberry vinegar
3618:Zhenjiang vinegar
3608:Nipa palm vinegar
3572:(vinegar essence)
3519:Media related to
2983:10.1111/jan.14255
2846:. Eatbydate.com.
2766:978-0-12-002602-9
2699:978-1-4729-5809-9
2522:. 20 April 2012.
2351:978-971-23-0505-4
2299:978-1-903018-47-7
2267:978-621-420-087-0
2068:(12): 4112â4122.
1965:978-981-4646-43-7
1834:978-3-319-13757-5
1817:Balsamic Vinegars
1802:10.1558/ppc.27928
1774:978-1-943015-03-0
1679:on 20 March 2018.
1455:mother of vinegar
1317:Since antiquity,
1308:Non-culinary uses
1214:is a traditional
1159:hot and sour soup
1012:Zhenjiang vinegar
944:. Then an ale is
746:nipa palm vinegar
658:mother of vinegar
594:Persimmon vinegar
547:bacterial culture
540:mother of vinegar
479:
467:
460:
448:
432:
425:
413:
400:
231:near the city of
117:household cleaner
16:(Redirected from
5111:
5069:
5068:
5060:
4905:Balsamic vinegar
4807:Mushroom ketchup
4747:Russian dressing
4727:Italian dressing
4489:Oils and liquids
4308:Taba ng talangka
4276:Pickled cucumber
4086:
3964:Mignonette sauce
3937:Marie Rose sauce
3726:
3719:
3712:
3703:
3702:
3640:Vinegar drinks:
3581:Balsamic vinegar
3551:
3544:
3537:
3528:
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3503:
3502:
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3488:
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3454:
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3396:
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3377:
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3370:
3368:
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3345:
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3340:
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3288:
3279:. Ars.usda.gov.
3273:
3267:
3266:
3261:
3259:
3254:. LG Electronics
3244:
3238:
3237:
3235:
3233:
3227:Consumer Reports
3214:
3205:
3204:
3202:
3200:
3185:
3179:
3166:
3160:
3147:
3141:
3140:
3123:(7): 1141â1144.
3112:
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3095:
3071:
3065:
3064:
3062:
3060:
3045:
3039:
3038:
3009:
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3002:
2966:
2960:
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2807:
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2718:
2712:
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2679:
2665:
2656:
2655:
2641:
2635:
2634:
2629:. Archived from
2623:
2617:
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2614:
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2592:
2586:
2585:
2583:
2581:
2567:
2560:
2554:
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2239:
2227:Brill Publishers
2217:
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2190:
2184:
2183:
2181:
2179:
2174:on 29 March 2010
2164:
2158:
2157:
2155:
2153:
2147:
2141:. Archived from
2140:
2132:
2126:
2125:
2123:
2121:
2102:
2096:
2095:
2085:
2053:
2047:
2046:
2036:
2019:(8): 3147â3156.
2004:
1998:
1997:
1976:
1970:
1969:
1951:
1945:
1944:
1934:
1894:
1888:
1887:
1877:
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1785:
1779:
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1743:
1742:
1740:
1738:
1732:
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1699:
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1681:
1680:
1675:. Archived from
1665:
1659:
1658:
1656:
1654:
1639:
1620:
1619:
1610:(9): 1217â1225.
1599:
1593:
1592:
1590:
1588:
1570:
1534:
1529:
1528:
1440:perennial plants
1424:small appliances
1412:Consumer Reports
1408:washing machines
1366:mineral deposits
1302:balsamic vinegar
1287:
1286:
1282:
1279:
1119:food preparation
1020:Jiangsu Province
970:sodium diacetate
928:
927:
799:Balsamic vinegar
770:Filipino cuisine
608:vinegar, called
490:
488:
487:
482:
480:
477:
475:
472:
465:
458:
456:
453:
446:
440:
437:
430:
423:
421:
418:
411:
408:
405:
398:
385:
373:
362:
290:Kingdom of Baden
189:
176:
166:
160:
102:balsamic vinegar
58:aqueous solution
21:
5119:
5118:
5114:
5113:
5112:
5110:
5109:
5108:
5079:
5078:
5075:
5063:
5055:
5053:
5048:
5017:
4936:
4886:
4811:
4778:
4762:Thousand Island
4717:Ginger dressing
4712:French dressing
4693:
4645:
4631:Salt and pepper
4579:
4551:Sweet soy sauce
4484:
4322:
4246:Fruit preserves
4201:
4195:
4111:Chile con queso
4087:
4078:
3758:
3735:
3730:
3700:
3695:
3676:
3634:
3560:
3555:
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3479:
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3390:
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3245:
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3231:
3229:
3215:
3208:
3198:
3196:
3187:
3186:
3182:
3176:Wayback Machine
3167:
3163:
3157:Wayback Machine
3148:
3144:
3113:
3109:
3072:
3068:
3058:
3056:
3047:
3046:
3042:
3010:
3006:
2967:
2963:
2932:
2928:
2918:
2916:
2907:
2906:
2899:
2867:
2863:
2853:
2851:
2842:
2841:
2837:
2827:
2825:
2816:
2815:
2811:
2801:
2799:
2786:
2782:
2767:
2745:
2741:
2731:
2729:
2720:
2719:
2715:
2700:
2686:
2682:
2666:
2659:
2643:
2642:
2638:
2627:"AsianWeek.com"
2625:
2624:
2620:
2610:
2608:
2593:
2589:
2579:
2577:
2562:
2561:
2557:
2547:
2545:
2540:. BBC America.
2536:
2535:
2531:
2519:Huffington Post
2512:
2511:
2507:
2497:
2495:
2486:
2485:
2478:
2468:
2466:
2457:
2456:
2449:
2439:
2437:
2424:
2423:
2419:
2409:
2407:
2394:
2393:
2389:
2373:
2363:
2359:
2352:
2338:
2334:
2324:
2322:
2311:
2307:
2300:
2282:
2275:
2268:
2254:
2247:
2237:
2235:
2218:
2214:
2191:
2187:
2177:
2175:
2166:
2165:
2161:
2151:
2149:
2148:on 17 July 2011
2145:
2138:
2134:
2133:
2129:
2119:
2117:
2110:vinegarbook.net
2104:
2103:
2099:
2054:
2050:
2005:
2001:
1977:
1973:
1966:
1952:
1948:
1895:
1891:
1854:
1850:
1835:
1813:
1809:
1786:
1782:
1775:
1761:
1746:
1736:
1734:
1730:
1715:
1709:
1702:
1689:
1688:
1684:
1667:
1666:
1662:
1652:
1650:
1641:
1640:
1623:
1600:
1596:
1586:
1584:
1572:
1571:
1567:
1563:
1550:Vinegar tasters
1530:
1523:
1520:
1504:
1465:Turbatrix aceti
1448:
1432:
1374:stainless steel
1361:
1315:
1310:
1284:
1280:
1277:
1275:
1264:
1254:in people with
1240:
1175:
1131:salad dressings
1115:
1046:
925:
924:
922:
853:sugarcane juice
849:
801:
793:Main articles:
791:
700:
600:, is common in
567:
555:
531:
525:
497:
473:
468:
454:
449:
438:
433:
419:
414:
406:
401:
396:
394:
391:
390:
383:
379:
372:
368:
360:
356:
352:
345:
282:Napoleonic Wars
278:Duchy of Modena
229:Shanxi province
200:
125:
28:
23:
22:
15:
12:
11:
5:
5117:
5107:
5106:
5101:
5096:
5091:
5074:
5073:
5050:
5049:
5047:
5046:
5044:Squeeze bottle
5041:
5036:
5031:
5025:
5023:
5019:
5018:
5016:
5015:
5010:
5005:
5000:
4995:
4993:Mustard brands
4990:
4985:
4980:
4975:
4970:
4965:
4960:
4955:
4950:
4944:
4942:
4938:
4937:
4935:
4934:
4929:
4924:
4919:
4914:
4913:
4912:
4902:
4896:
4894:
4888:
4887:
4885:
4884:
4882:Yellow mustard
4879:
4874:
4869:
4867:Tecuci mustard
4864:
4859:
4858:
4857:
4855:Creole mustard
4847:
4842:
4837:
4832:
4827:
4821:
4819:
4813:
4812:
4810:
4809:
4804:
4799:
4794:
4792:Banana ketchup
4788:
4786:
4780:
4779:
4777:
4776:
4775:
4774:
4764:
4759:
4754:
4749:
4744:
4742:Ranch dressing
4739:
4734:
4732:Louis dressing
4729:
4724:
4719:
4714:
4709:
4703:
4701:
4695:
4694:
4692:
4691:
4690:
4689:
4684:
4674:
4669:
4664:
4659:
4657:Carolina style
4653:
4651:
4647:
4646:
4644:
4643:
4638:
4633:
4628:
4623:
4618:
4613:
4608:
4603:
4598:
4593:
4587:
4585:
4581:
4580:
4578:
4577:
4576:
4575:
4573:Tonkatsu sauce
4565:
4560:
4559:
4558:
4553:
4548:
4546:Soup soy sauce
4538:
4533:
4528:
4523:
4518:
4513:
4508:
4503:
4498:
4492:
4490:
4486:
4485:
4483:
4482:
4477:
4476:
4475:
4470:
4460:
4455:
4450:
4449:
4448:
4438:
4433:
4428:
4423:
4418:
4417:
4416:
4406:
4401:
4396:
4391:
4386:
4381:
4376:
4371:
4366:
4361:
4356:
4351:
4346:
4341:
4336:
4330:
4328:
4324:
4323:
4321:
4320:
4315:
4310:
4305:
4300:
4295:
4294:
4293:
4283:
4278:
4273:
4268:
4263:
4258:
4253:
4248:
4243:
4238:
4233:
4232:
4231:
4221:
4216:
4211:
4205:
4203:
4197:
4196:
4194:
4193:
4188:
4183:
4178:
4173:
4168:
4163:
4158:
4153:
4148:
4143:
4138:
4133:
4128:
4123:
4118:
4113:
4108:
4103:
4097:
4095:
4089:
4088:
4081:
4079:
4077:
4076:
4071:
4066:
4061:
4056:
4051:
4046:
4044:Teriyaki sauce
4041:
4036:
4031:
4026:
4021:
4016:
4011:
4006:
4001:
3996:
3991:
3986:
3981:
3976:
3971:
3966:
3961:
3960:
3959:
3954:
3949:
3939:
3934:
3929:
3924:
3919:
3914:
3909:
3904:
3899:
3894:
3889:
3884:
3879:
3874:
3869:
3864:
3859:
3857:Cocktail sauce
3854:
3849:
3844:
3843:
3842:
3837:
3832:
3827:
3822:
3817:
3812:
3802:
3797:
3792:
3790:Bigarade sauce
3787:
3785:Barbecue sauce
3782:
3777:
3772:
3766:
3764:
3760:
3759:
3757:
3756:
3754:List of syrups
3751:
3746:
3740:
3737:
3736:
3729:
3728:
3721:
3714:
3706:
3697:
3696:
3694:
3689:
3681:
3678:
3677:
3675:
3670:
3665:
3660:
3655:
3650:
3645:
3639:
3636:
3635:
3633:
3632:
3627:
3625:Sherry vinegar
3622:
3621:
3620:
3610:
3605:
3600:
3595:
3590:
3589:
3588:
3578:
3573:
3565:
3562:
3561:
3554:
3553:
3546:
3539:
3531:
3525:
3524:
3510:
3509:External links
3507:
3505:
3504:
3489:
3460:
3428:
3398:
3372:
3346:
3320:
3294:
3268:
3239:
3206:
3180:
3161:
3142:
3107:
3066:
3040:
3021:(7): 624â626.
3004:
2977:(2): 459â474.
2961:
2942:(5): R757-64.
2926:
2897:
2861:
2835:
2809:
2780:
2765:
2739:
2713:
2698:
2680:
2657:
2636:
2618:
2587:
2555:
2529:
2505:
2476:
2447:
2417:
2387:
2369:Arenga pinnata
2357:
2350:
2332:
2305:
2298:
2273:
2266:
2245:
2212:
2185:
2159:
2127:
2097:
2048:
1999:
1988:(3): 606â615.
1982:Food Chemistry
1971:
1964:
1946:
1909:(2): 250â255.
1889:
1848:
1833:
1807:
1780:
1773:
1744:
1726:(2): 147â160.
1700:
1682:
1660:
1621:
1594:
1564:
1562:
1559:
1558:
1557:
1552:
1547:
1542:
1536:
1535:
1519:
1516:
1503:
1500:
1496:Sodium acetate
1447:
1444:
1431:
1428:
1360:
1357:
1325:, or use as a
1314:
1311:
1309:
1306:
1294:micronutrients
1263:
1260:
1239:
1236:
1174:
1171:
1114:
1111:
1087:Central Europe
1067:Sherry vinegar
1053:Sherry vinegar
1045:
1042:
1038:red yeast rice
966:sodium acetate
950:fish and chips
921:
918:
892:. Low-quality
848:
845:
790:
787:
699:
696:
692:Eastern Arabia
690:, and used in
566:
563:
554:
551:
527:Main article:
524:
521:
505:phenolic acids
496:
493:
492:
491:
471:
463:
452:
444:
436:
428:
417:
404:
381:
370:
358:
354:
344:
341:
199:
196:
141:Middle English
124:
121:
26:
9:
6:
4:
3:
2:
5116:
5105:
5102:
5100:
5097:
5095:
5092:
5090:
5087:
5086:
5084:
5077:
5072:
5067:
5062:
5061:
5058:
5045:
5042:
5040:
5037:
5035:
5032:
5030:
5027:
5026:
5024:
5022:Accoutrements
5020:
5014:
5013:Pickled foods
5011:
5009:
5006:
5004:
5001:
4999:
4996:
4994:
4991:
4989:
4986:
4984:
4981:
4979:
4976:
4974:
4971:
4969:
4966:
4964:
4961:
4959:
4956:
4954:
4951:
4949:
4946:
4945:
4943:
4941:List articles
4939:
4933:
4930:
4928:
4925:
4923:
4920:
4918:
4917:Black vinegar
4915:
4911:
4908:
4907:
4906:
4903:
4901:
4898:
4897:
4895:
4893:
4889:
4883:
4880:
4878:
4877:Turun sinappi
4875:
4873:
4870:
4868:
4865:
4863:
4862:Sweet mustard
4860:
4856:
4853:
4852:
4851:
4848:
4846:
4843:
4841:
4838:
4836:
4833:
4831:
4830:Honey mustard
4828:
4826:
4825:Dijon mustard
4823:
4822:
4820:
4818:
4814:
4808:
4805:
4803:
4802:Fruit ketchup
4800:
4798:
4797:Curry ketchup
4795:
4793:
4790:
4789:
4787:
4785:
4781:
4773:
4772:Wafu dressing
4770:
4769:
4768:
4765:
4763:
4760:
4758:
4755:
4753:
4750:
4748:
4745:
4743:
4740:
4738:
4735:
4733:
4730:
4728:
4725:
4723:
4720:
4718:
4715:
4713:
4710:
4708:
4705:
4704:
4702:
4700:
4696:
4688:
4687:Salsa criolla
4685:
4683:
4682:Pico de gallo
4680:
4679:
4678:
4675:
4673:
4670:
4668:
4665:
4663:
4660:
4658:
4655:
4654:
4652:
4648:
4642:
4639:
4637:
4634:
4632:
4629:
4627:
4624:
4622:
4619:
4617:
4614:
4612:
4609:
4607:
4604:
4602:
4599:
4597:
4594:
4592:
4589:
4588:
4586:
4582:
4574:
4571:
4570:
4569:
4566:
4564:
4561:
4557:
4554:
4552:
4549:
4547:
4544:
4543:
4542:
4539:
4537:
4534:
4532:
4529:
4527:
4524:
4522:
4519:
4517:
4514:
4512:
4509:
4507:
4504:
4502:
4499:
4497:
4494:
4493:
4491:
4487:
4481:
4478:
4474:
4471:
4469:
4466:
4465:
4464:
4463:Yeast extract
4461:
4459:
4456:
4454:
4451:
4447:
4444:
4443:
4442:
4439:
4437:
4434:
4432:
4429:
4427:
4424:
4422:
4419:
4415:
4412:
4411:
4410:
4407:
4405:
4402:
4400:
4397:
4395:
4392:
4390:
4387:
4385:
4382:
4380:
4377:
4375:
4372:
4370:
4367:
4365:
4362:
4360:
4357:
4355:
4352:
4350:
4349:Biber salçası
4347:
4345:
4342:
4340:
4339:Anchovy paste
4337:
4335:
4332:
4331:
4329:
4325:
4319:
4316:
4314:
4311:
4309:
4306:
4304:
4301:
4299:
4296:
4292:
4289:
4288:
4287:
4284:
4282:
4281:Pickled fruit
4279:
4277:
4274:
4272:
4269:
4267:
4264:
4262:
4259:
4257:
4254:
4252:
4249:
4247:
4244:
4242:
4239:
4237:
4234:
4230:
4227:
4226:
4225:
4222:
4220:
4217:
4215:
4212:
4210:
4207:
4206:
4204:
4198:
4192:
4189:
4187:
4184:
4182:
4179:
4177:
4174:
4172:
4169:
4167:
4164:
4162:
4159:
4157:
4154:
4152:
4149:
4147:
4144:
4142:
4139:
4137:
4134:
4132:
4129:
4127:
4124:
4122:
4119:
4117:
4114:
4112:
4109:
4107:
4106:Baba ghanoush
4104:
4102:
4099:
4098:
4096:
4094:
4090:
4085:
4075:
4074:Zingara sauce
4072:
4070:
4067:
4065:
4062:
4060:
4057:
4055:
4052:
4050:
4047:
4045:
4042:
4040:
4037:
4035:
4032:
4030:
4027:
4025:
4022:
4020:
4017:
4015:
4012:
4010:
4007:
4005:
4002:
4000:
3997:
3995:
3992:
3990:
3987:
3985:
3982:
3980:
3977:
3975:
3972:
3970:
3967:
3965:
3962:
3958:
3955:
3953:
3950:
3948:
3945:
3944:
3943:
3940:
3938:
3935:
3933:
3930:
3928:
3925:
3923:
3920:
3918:
3915:
3913:
3910:
3908:
3905:
3903:
3900:
3898:
3895:
3893:
3890:
3888:
3885:
3883:
3880:
3878:
3875:
3873:
3870:
3868:
3865:
3863:
3860:
3858:
3855:
3853:
3850:
3848:
3845:
3841:
3838:
3836:
3833:
3831:
3828:
3826:
3823:
3821:
3820:Cheddar sauce
3818:
3816:
3813:
3811:
3810:Alfredo sauce
3808:
3807:
3806:
3803:
3801:
3800:Buffalo sauce
3798:
3796:
3793:
3791:
3788:
3786:
3783:
3781:
3778:
3776:
3773:
3771:
3768:
3767:
3765:
3761:
3755:
3752:
3750:
3747:
3745:
3742:
3741:
3738:
3734:
3727:
3722:
3720:
3715:
3713:
3708:
3707:
3704:
3693:
3690:
3688:
3687:
3683:
3679:
3674:
3671:
3669:
3668:Shrub (drink)
3666:
3664:
3661:
3659:
3656:
3654:
3651:
3649:
3646:
3644:
3641:
3637:
3631:
3628:
3626:
3623:
3619:
3616:
3615:
3614:
3611:
3609:
3606:
3604:
3601:
3599:
3596:
3594:
3593:Black vinegar
3591:
3587:
3584:
3583:
3582:
3579:
3577:
3574:
3571:
3568:
3567:
3563:
3559:
3552:
3547:
3545:
3540:
3538:
3533:
3532:
3529:
3522:
3517:
3513:
3512:
3500:
3493:
3477:
3473:
3467:
3465:
3445:
3438:
3432:
3416:
3412:
3408:
3402:
3386:
3382:
3376:
3360:
3356:
3350:
3334:
3330:
3324:
3309:on 4 May 2008
3308:
3304:
3298:
3282:
3278:
3272:
3265:
3253:
3249:
3243:
3228:
3224:
3220:
3213:
3211:
3194:
3190:
3184:
3177:
3173:
3170:
3165:
3158:
3154:
3151:
3146:
3138:
3134:
3130:
3126:
3122:
3118:
3111:
3103:
3099:
3094:
3089:
3085:
3081:
3077:
3070:
3054:
3050:
3044:
3036:
3032:
3028:
3024:
3020:
3016:
3008:
3000:
2996:
2992:
2988:
2984:
2980:
2976:
2972:
2965:
2957:
2953:
2949:
2945:
2941:
2937:
2930:
2914:
2910:
2904:
2902:
2893:
2889:
2885:
2881:
2877:
2873:
2865:
2849:
2845:
2839:
2823:
2819:
2813:
2797:
2792:
2784:
2776:
2772:
2768:
2762:
2758:
2754:
2750:
2743:
2727:
2723:
2717:
2709:
2705:
2701:
2695:
2691:
2684:
2678:
2677:0-948549-87-4
2674:
2670:
2664:
2662:
2654:
2650:
2646:
2640:
2632:
2628:
2622:
2606:
2602:
2598:
2591:
2575:
2571:
2566:
2559:
2543:
2539:
2533:
2525:
2521:
2520:
2515:
2509:
2493:
2489:
2483:
2481:
2464:
2460:
2454:
2452:
2435:
2431:
2430:BBC Good Food
2427:
2421:
2405:
2401:
2397:
2391:
2384:(4): 177â181.
2383:
2379:
2372:
2370:
2361:
2353:
2347:
2343:
2336:
2320:
2316:
2309:
2301:
2295:
2291:
2287:
2280:
2278:
2269:
2263:
2259:
2252:
2250:
2233:
2229:
2228:
2223:
2216:
2208:
2204:
2200:
2196:
2189:
2173:
2169:
2163:
2144:
2137:
2131:
2115:
2111:
2107:
2101:
2093:
2089:
2084:
2079:
2075:
2071:
2067:
2063:
2059:
2052:
2044:
2040:
2035:
2030:
2026:
2022:
2018:
2014:
2010:
2003:
1995:
1991:
1987:
1983:
1975:
1967:
1961:
1957:
1950:
1942:
1938:
1933:
1928:
1924:
1920:
1916:
1912:
1908:
1904:
1900:
1893:
1885:
1881:
1876:
1871:
1867:
1863:
1859:
1852:
1844:
1840:
1836:
1830:
1826:
1822:
1818:
1811:
1803:
1799:
1795:
1791:
1784:
1776:
1770:
1766:
1759:
1757:
1755:
1753:
1751:
1749:
1729:
1725:
1721:
1714:
1707:
1705:
1696:
1692:
1686:
1678:
1674:
1670:
1664:
1648:
1644:
1638:
1636:
1634:
1632:
1630:
1628:
1626:
1617:
1613:
1609:
1605:
1598:
1583:
1579:
1575:
1569:
1565:
1556:
1553:
1551:
1548:
1546:
1543:
1541:
1540:Food additive
1538:
1537:
1533:
1527:
1522:
1515:
1513:
1508:
1499:
1497:
1493:
1489:
1485:
1484:carbonic acid
1481:
1477:
1472:
1470:
1467:), a form of
1466:
1462:
1458:
1456:
1451:
1443:
1442:may reshoot.
1441:
1437:
1427:
1425:
1421:
1417:
1413:
1409:
1405:
1400:
1398:
1397:drain cleaner
1394:
1390:
1387:for cleaning
1386:
1382:
1377:
1375:
1371:
1370:coffee makers
1367:
1356:
1354:
1349:
1347:
1343:
1339:
1335:
1330:
1328:
1324:
1320:
1319:folk medicine
1313:Folk medicine
1305:
1303:
1299:
1295:
1291:
1273:
1269:
1259:
1257:
1253:
1249:
1248:blood glucose
1245:
1235:
1233:
1229:
1225:
1221:
1217:
1216:Persian drink
1213:
1212:
1207:
1206:
1201:
1200:ancient Greek
1197:
1193:
1192:
1184:
1179:
1170:
1168:
1167:refrigeration
1164:
1160:
1156:
1152:
1148:
1144:
1140:
1136:
1132:
1128:
1124:
1120:
1113:Culinary uses
1110:
1108:
1104:
1098:
1096:
1092:
1088:
1084:
1080:
1076:
1072:
1068:
1064:
1062:
1054:
1050:
1041:
1039:
1035:
1031:
1027:
1025:
1021:
1017:
1013:
1009:
1005:
1001:
997:
993:
989:
988:black vinegar
982:
981:black vinegar
977:
973:
971:
967:
963:
959:
955:
951:
947:
943:
939:
936:
932:
917:
915:
910:
905:
901:
899:
895:
891:
890:
883:
881:
877:
876:sukang maasim
873:
872:
866:
862:
861:Ilocos Region
858:
854:
844:
842:
838:
833:
831:
827:
823:
818:
814:
810:
809:Reggio Emilia
806:
800:
796:
786:
783:
779:
775:
771:
767:
763:
759:
755:
751:
747:
743:
742:
736:
734:
731:, especially
730:
726:
722:
721:
716:
715:coconut water
712:
704:
695:
693:
689:
685:
681:
676:
674:
670:
666:
661:
659:
655:
654:unpasteurized
651:
647:
643:
640:is made from
639:
633:
629:
625:
621:
619:
615:
611:
607:
603:
599:
595:
591:
588:, raspberry,
587:
583:
575:
571:
562:
560:
550:
548:
543:
541:
537:
530:
520:
518:
514:
510:
506:
502:
469:
461:
450:
434:
426:
415:
402:
389:
388:
387:
377:
366:
350:
340:
338:
333:
331:
327:
326:Louis Pasteur
322:
320:
316:
312:
308:
304:
300:
295:
291:
285:
283:
279:
275:
271:
267:
262:
260:
256:
252:
251:
247:
242:
240:
239:
234:
230:
226:
225:
220:
216:
213:
209:
205:
195:
193:
188:
182:
180:
175:
170:
169:neuter gender
165:
159:
154:
150:
146:
142:
134:
129:
120:
118:
114:
109:
107:
103:
99:
95:
91:
87:
86:culinary arts
83:
79:
75:
71:
67:
63:
59:
55:
51:
47:
43:
37:
32:
19:
5076:
4927:Malt vinegar
4891:
4409:Meat extract
4389:Liver spread
4266:Pepper jelly
4200:Pickles and
4059:Tomato sauce
4034:Tartar sauce
3989:Peanut sauce
3984:Oyster sauce
3957:Miracle Whip
3932:Lechon sauce
3840:Nacho cheese
3835:Mornay sauce
3815:Caruso sauce
3805:Cheese sauce
3684:
3613:Rice vinegar
3557:
3498:
3492:
3480:. Retrieved
3475:
3451:. Retrieved
3431:
3419:. Retrieved
3410:
3401:
3389:. Retrieved
3375:
3363:. Retrieved
3359:the original
3349:
3337:. Retrieved
3323:
3311:. Retrieved
3307:the original
3297:
3285:. Retrieved
3271:
3263:
3256:. Retrieved
3251:
3242:
3230:. Retrieved
3222:
3197:. Retrieved
3183:
3164:
3145:
3120:
3116:
3110:
3083:
3079:
3069:
3057:. Retrieved
3043:
3018:
3014:
3007:
2974:
2970:
2964:
2939:
2935:
2929:
2917:. Retrieved
2875:
2871:
2864:
2852:. Retrieved
2838:
2826:. Retrieved
2812:
2800:. Retrieved
2783:
2748:
2742:
2730:. Retrieved
2716:
2689:
2683:
2668:
2667:Sinclair C,
2644:
2639:
2631:the original
2621:
2609:. Retrieved
2600:
2590:
2578:. Retrieved
2569:
2558:
2546:. Retrieved
2532:
2517:
2508:
2496:. Retrieved
2492:the original
2467:. Retrieved
2438:. Retrieved
2429:
2420:
2408:. Retrieved
2400:Clove Garden
2399:
2390:
2381:
2377:
2368:
2360:
2341:
2335:
2323:. Retrieved
2308:
2289:
2257:
2236:. Retrieved
2225:
2215:
2198:
2194:
2188:
2176:. Retrieved
2172:the original
2162:
2150:. Retrieved
2143:the original
2130:
2118:. Retrieved
2109:
2100:
2065:
2061:
2051:
2016:
2012:
2002:
1985:
1981:
1974:
1955:
1949:
1906:
1902:
1892:
1865:
1861:
1851:
1816:
1810:
1793:
1789:
1783:
1764:
1735:. Retrieved
1723:
1719:
1694:
1685:
1677:the original
1672:
1663:
1651:. Retrieved
1607:
1603:
1597:
1585:. Retrieved
1577:
1568:
1509:
1505:
1492:carbon cycle
1473:
1464:
1461:Vinegar eels
1459:
1452:
1449:
1433:
1401:
1378:
1368:from glass,
1362:
1350:
1346:siphonophore
1331:
1316:
1265:
1241:
1219:
1209:
1203:
1196:ancient Rome
1189:
1187:
1129:, and other
1127:vinaigrettes
1116:
1099:
1079:Wine vinegar
1078:
1065:
1057:
1030:Rice vinegar
1028:
1023:
985:
954:French fries
923:
913:
908:
906:
902:
897:
893:
887:
884:
875:
868:
865:sukang Iloko
864:
850:
834:
829:
822:tradizionale
821:
802:
765:
762:sukang kaong
761:
753:
749:
739:
737:
733:Goan cuisine
718:
709:
677:
662:
636:
613:
609:
597:
586:blackcurrant
579:
556:
544:
532:
498:
346:
334:
323:
286:
273:
263:
258:
249:
243:
238:Qimin Yaoshu
236:
222:
219:Zhou dynasty
206:around 3000
201:
192:vinum acetum
191:
183:
148:
138:
110:
106:malt vinegar
70:fermentation
52: 'sour
49:
41:
40:
18:Malt vinegar
5029:Cruet-stand
4988:Mayonnaises
4968:Fish sauces
4963:Fish pastes
4767:Vinaigrette
4752:Salad cream
4591:AsĂn tibuok
4531:Salmoriglio
4521:Perilla oil
4506:Mustard oil
4369:Coconut jam
4359:Chili paste
4256:Horseradish
4029:Steak sauce
4019:Salsa verde
3979:Mumbo sauce
3852:Chimichurri
3847:Chili sauce
3795:Brown sauce
3686:Acetobacter
3630:Vinaigrette
3570:Acetic acid
3453:2 September
3421:23 December
2802:2 September
2611:23 December
2570:Independent
2410:23 December
1903:Mycobiology
1532:Food portal
1480:bicarbonate
1476:baking soda
1404:dishwashers
1389:epoxy resin
1338:nematocysts
1290:food energy
1244:tablespoons
1218:similar to
1008:added sugar
857:Philippines
815:, of white
766:sukang irok
754:sukang sasa
750:sukang nipa
720:sukang tuba
688:Middle East
632:South Korea
602:South Korea
582:fruit wines
538:, known as
515:or various
513:orange peel
495:Polyphenols
376:acetic acid
259:Res Rustica
250:melas zomos
221:. The book
204:Babylonians
62:acetic acid
5094:Condiments
5083:Categories
4998:Hot sauces
4667:Kachumbari
4536:Sesame oil
4426:Nut butter
4374:Fish paste
4313:Tomato jam
4298:Sauerkraut
4271:Piccalilli
4141:Honey dill
4116:Duck sauce
4014:Salsa golf
3969:Mild sauce
3942:Mayonnaise
3927:Khrenovina
3887:Fritessaus
3882:Fish sauce
3825:Cheez Whiz
3770:Agre dulce
3733:Condiments
3663:Sekanjabin
3191:. Rd.com.
2854:10 October
2708:1100963349
2653:B072ZYZQHQ
2201:(7): 814.
1796:: 95â119.
1737:28 January
1561:References
1555:Vinegaroon
1502:Regulation
1488:decomposes
1393:price tags
1353:Esophageal
1211:sekanjabin
1163:shelf life
1137:, such as
1034:sushi rice
907:Sugarcane
778:kaong palm
650:unfiltered
598:gam sikcho
523:Production
501:flavonoids
246:blood soup
145:Old French
98:condiments
66:flavorings
46:Old French
44:(from
4699:Dressings
4672:Kachumber
4556:Toyomansi
4541:Soy sauce
4511:Olive oil
4496:Chili oil
4404:Malidzano
4379:Gochujang
4261:Ljutenica
4241:Encurtido
4202:preserves
4171:Skyronnes
4166:NÆ°á»c cháș„m
4161:Nam phrik
4151:Muhammara
4131:Guacamole
4009:Remoulade
3912:Hot sauce
3902:Gastrique
3892:Fry sauce
3877:Dabu-dabu
3862:Colo-colo
3775:Agrodolce
3199:3 January
3086:(2): 61.
2999:204975904
2828:3 January
2325:3 January
2238:8 January
1923:1229-8093
1843:193305710
1643:"Vinegar"
1436:herbicide
1430:Herbicide
1416:rinse aid
1381:polishing
1334:jellyfish
1327:probiotic
1262:Nutrition
1173:Beverages
1151:Marinades
1147:condiment
1139:hot sauce
1125:liquids,
1073:wines of
1016:Zhenjiang
817:Trebbiano
782:buri palm
774:nipa palm
729:Sri Lanka
665:kiwifruit
656:with the
644:or apple
628:Persimmon
618:wolfberry
614:hongzaocu
596:, called
553:Varieties
509:aldehydes
443:⟶
343:Chemistry
294:beechwood
255:Columella
161:(wine) +
123:Etymology
56:') is an
4958:Chutneys
4892:Vinegars
4845:Mostarda
4817:Mustards
4784:Ketchups
4662:Coleslaw
4606:Gomashio
4596:Chipotle
4473:Vegemite
4394:Kyopolou
4186:Tzatziki
4156:Nam chim
4069:XO sauce
4064:Vincotto
3952:Kielecki
3673:Switchel
3643:Honeygar
3482:19 March
3444:Archived
3415:Archived
3391:15 March
3385:Archived
3339:15 March
3333:Archived
3313:15 March
3287:15 March
3281:Archived
3258:30 March
3232:30 March
3193:Archived
3172:Archived
3153:Archived
3137:15983536
3102:16926800
3053:Archived
3035:12442242
2991:31667860
2956:24811350
2919:18 March
2913:Archived
2892:28292654
2848:Archived
2822:Archived
2796:Archived
2775:13682571
2732:20 April
2726:Archived
2605:Archived
2574:Archived
2542:Archived
2524:Archived
2488:"Alegar"
2469:18 March
2463:Archived
2440:16 March
2434:Archived
2404:Archived
2319:Archived
2232:Archived
2178:15 March
2152:15 March
2114:Archived
2092:29085154
2043:27784909
1941:31448145
1884:22882766
1728:Archived
1647:Archived
1587:19 March
1518:See also
1486:, which
1469:nematode
1359:Cleaning
1256:diabetes
1143:chutneys
1123:pickling
1103:pickling
1083:Southern
986:Chinese
979:Chinese
789:Balsamic
241:(éœæ°èŠèĄ).
212:Egyptian
149:vyn egre
94:pickling
50:vyn egre
5089:Vinegar
4840:Kasundi
4835:Karashi
4641:Za'atar
4621:Paprika
4480:ZacuscÄ
4468:Marmite
4436:Pindjur
4344:Bagoong
4303:Sumbala
4236:Curtido
4224:Chutney
4214:Atchara
4054:Tkemali
4049:Tiparos
4039:Tatbila
4024:Satsivi
3558:Vinegar
3521:Vinegar
3365:23 June
3093:1785201
3059:17 July
2878:: 1â9.
2498:2 March
2120:10 June
2083:5643795
2034:5055879
1932:6691759
1868:: 1â6.
1653:4 March
1385:solvent
1292:and no
1283:⁄
1272:protein
1252:insulin
1228:sieving
1044:Spirits
1004:sorghum
942:maltose
935:malting
880:Tagalog
869:sukang
711:Coconut
680:raisins
576:vinegar
536:biofilm
349:ethanol
266:Orléans
233:Taiyuan
224:Zhou Li
198:History
78:ethanol
42:Vinegar
5057:Portal
5034:Sachet
4757:Tahini
4650:Salads
4458:Wasabi
4446:Caviar
4431:Palapa
4414:Bovril
4364:Chrain
4286:Relish
4219:Cheong
4146:Hummus
4004:Pistou
3947:Kewpie
3922:Kaymak
3872:Caruru
3830:Fondue
3763:Sauces
3648:Oxymel
3252:lg.com
3135:
3100:
3090:
3033:
2997:
2989:
2954:
2890:
2773:
2763:
2706:
2696:
2675:
2651:
2580:4 July
2548:4 July
2348:
2296:
2264:
2090:
2080:
2041:
2031:
1962:
1939:
1929:
1921:
1882:
1841:
1831:
1771:
1578:GOV.UK
1323:cancer
1224:shrubs
1220:oxymel
1205:oxymel
1202:drink
1198:. The
1135:sauces
1095:Israel
1093:, and
1091:Cyprus
1071:sherry
1024:kurozu
1000:millet
962:crisps
946:brewed
938:barley
920:Grains
841:balsam
805:Modena
756:) and
673:pomace
616:, and
606:Jujube
590:quince
574:Raisin
507:, and
365:oxygen
363:) and
315:Mizkan
274:alegar
187:acÄtum
92:or in
74:sugars
36:France
4677:Salsa
4636:Tekka
4563:Syrup
4526:Ponzu
4516:Patis
4453:Tapai
4421:Murri
4399:Maafe
4384:Harif
4334:Ajvar
4136:Hogao
4121:Duqqa
4101:Ajika
3999:Pesto
3994:PearĂ
3917:Latik
3907:Gravy
3897:Garum
3867:Crema
3780:Aioli
3653:Posca
3447:(PDF)
3440:(PDF)
2995:S2CID
2378:Palms
2374:(PDF)
2146:(PDF)
2139:(PDF)
1839:S2CID
1731:(PDF)
1716:(PDF)
1474:When
1191:posca
1183:China
1155:Soups
1075:Jerez
996:wheat
914:sirka
909:sirka
837:grape
725:India
684:dates
642:cider
610:zaocu
565:Fruit
374:) to
319:Handa
311:sushi
179:eisel
158:vīnum
153:Latin
143:from
131:Fast
48:
5071:Food
4251:Gari
4209:Amba
4191:Zhug
4181:Toum
4093:Dips
3484:2024
3455:2008
3423:2019
3393:2010
3367:2013
3341:2010
3315:2010
3289:2010
3260:2023
3234:2023
3201:2015
3133:PMID
3098:PMID
3061:2020
3031:PMID
2987:PMID
2952:PMID
2921:2019
2888:PMID
2856:2012
2830:2015
2804:2016
2771:PMID
2761:ISBN
2734:2017
2704:OCLC
2694:ISBN
2673:ISBN
2649:ASIN
2613:2019
2582:2019
2550:2019
2500:2018
2471:2019
2442:2014
2412:2018
2346:ISBN
2327:2015
2294:ISBN
2262:ISBN
2240:2016
2180:2010
2154:2010
2122:2010
2088:PMID
2039:PMID
1960:ISBN
1937:PMID
1919:ISSN
1880:PMID
1829:ISBN
1769:ISBN
1739:2019
1655:2020
1589:2024
1406:and
1250:and
1107:malt
1085:and
992:rice
926:Malt
898:basi
894:basi
889:basi
871:basi
847:Cane
813:must
807:and
797:and
741:tubĂą
727:and
698:Palm
652:and
646:must
459:COOH
384:COOH
307:lees
303:sake
270:malt
215:urns
174:Äcer
164:Äcre
113:acid
104:and
54:wine
4611:MSG
4441:Roe
3125:doi
3121:105
3088:PMC
3023:doi
2979:doi
2944:doi
2880:doi
2876:127
2753:doi
2203:doi
2078:PMC
2070:doi
2029:PMC
2021:doi
1990:doi
1986:109
1927:PMC
1911:doi
1870:doi
1821:doi
1798:doi
1794:113
1612:doi
1348:).
1270:or
1268:fat
1194:in
1063:".
1018:in
968:or
931:ale
867:or
764:or
752:or
612:or
171:of
76:to
60:of
5085::
3474:.
3463:^
3413:.
3409:.
3262:.
3250:.
3225:.
3221:.
3209:^
3131:.
3119:.
3096:.
3082:.
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