Information for ingredient: apple vinegar

Vinegar has been made and used by people for thousands of years. Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.

There are many different varieties of vinegar, like white, malt, wine, rice, apple, fruit (common flavors of fruit vinegar include apple, black currant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain tasteable in the final vinegar), coconut, date, raisin, beer, cane, honey, East Asian black, and flavored vinegar.

Popular fruit-flavored vinegars include those infused with whole raspberries, blueberries or figs. Some of the more exotic fruit-flavored vinegars include blood orange and pear.

Herb vinegars are flavored with herbs, most commonly Mediterranean herbs such as thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose.

Sweetened vinegar is of Cantonese origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices.

Spiced vinegar, from the Philippines (labeled as spiced sukang maasim), is flavored with chili peppers, onions, and garlic.

Aceto Balsamico (balsamic vinegar) is a traditional flavoured vinegar commonly used in Italian cuisine. It is also often used as a salad dressing when combined with oil. It is a traditional product originating in Modena, where it has been made since the Middle Ages and some of the names (notably: Aceto Balsamico Tradizionale di Modena) are protected by the Denominazione di Origine Controllata and the European Union's Protected designation of origin. Unlike common vinegars, it is dark and thick with a complex but sweet taste, well aged, and much more expensive.

Balsamic vinegar is highly appreciated and valued by chefs and gourmet food lovers. The Italian food writer Marcella Hazan has been credited with popularising it in Britain and North America (where it was largely unknown until the 1980s). There is a white variant of the balsamic vinegar, called aceto balsamico bianco.

Vinegar has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.

It is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids.

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Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.

Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is an essential component of chutneys. It is often used as a condiment, and marinades often contain vinegar.

http://en.wikipedia.org/wiki/Vinegar