Vinegar is an interesting and versatile condiment to use in cooking.
It can be used in sweet, savoury, spicy, nearly any type of dish you can imagine.
Many chefs declare that their secret ingredient for creating fantastic dishes is to include an acid. This can be in the form of vinegars or citrus like lemon or lime.
But, because there are so many different types of vinegar, it can get awfully confusing.
That’s why we have created a handy table of the most popular vinegars and their characteristics.
|Apple cider||Amber coloured, with a tart and mildly fruity flavour|
|Balsamic||Brownish black, mildly acidic with a sweet and fruity flavour|
|Banyuls||Amber-red coloured with a mildly acidic and sweet flavour with hints of walnuts, vanilla and ginger|
|Cane||Light-coloured and mildly sweet|
|Champagne||Light bodied with a mild flavour|
|Chinese black (checkiang)||A dark, almost black, vinegar|
|Coconut (Suka ng niyog)||A strong vinegar|
|Distilled white||A white or clear vinegar with a very harsh taste|
|Malt||Amber coloured with a mild flavour|
|Raspberry||White wine vinegar infused with raspberries|
|Red rice (Chinese red vinegar)||Reddish, salty-tasting sweet vinegar|
|Red wine||Reddish vinegar with a pronounced flavour and mild sweetness|
|Rice||A clear vinegar with a mild sweetness and acidity|
|Sherry (Jerez vinegar)||Amber coloured with a mildly sweet and acidic fruit flavour|
|Tarragon||White wine vinegar infused with fresh tarragon|
|Umeboshi (Plum vinegar)||Salty, somewhat tart and fruity flavour|
|White wine||Light-bodied and mildly flavoured|
Do you like to use vinegar in your everyday cooking? Let us know your favourite ways to use vinegar.