Vinegar

Vinegar

• Apple cider vinegar - A brownish-yellow vinegar made from cider. It can be very acidic, so care must be taken - for example diluting the vinegar before use may be necessary.
  
  
• Balsamic vinegar - This type of vinegar originates from Modena in Italy, and is made from the concentrated juice of white grapes which is aged in a succession of wooden casks for several years. This results in a acidic but sweet vinegar with a unique taste. In modern commercial production, balsamic vinegar is of course often manufactured using a much simpler process.
  
  
• Coconut vinegar - A white cloudy vinegar made from fermented coconut water. It is found in some Asian cuisines, and most especially, Filipino cuisine.
  
  
• Date vinegar - Vinegar made from dates is produced in some Middle Eastern countries.
  
  
• Fruit vinegar - Vinegar made from a specific fruit such as apple, blackcurrant, raspberry or tomato.
  
  
• Malt vinegar - This is a light brown vinegar. It is traditionally made by malting barley, brewing ale, and then making vinegar from the ale.
  
  
• Raisin vinegar - A brown cloudy vinegar made from raisins. It is produced in some Middle Eastern countries.
  
  
• Rice vinegar - Rice vinegar is used in a variety of Asian cuisines. There are many different varieties (including different colors), and some rice vinegars are sweetened or have spices added.
  
  
• White vinegar - A clear vinegar made from distilled alcohol.
  
  
• Wine vinegar - Vinegar made from red or white wine. In some cases, the vinegar may be matured in wood for up to two years, or made from a specific individual variety of wine.

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