Vinegar and Its Varieties

Vinegar is, by and large, a ubiquitous mainstay in kitchens all over the world – used in either cooking, baking or as a condiment.

Noted to have a history that’s closely tied with that of wine, one of the vinegar’s earliest historical references dates to the 5th century BC wherein Hippocrates of Koz, the “Father of Medicine,” talked of its medicinal benefits.

With its name derived from t he French word vinaigre ( meaning “sour wine”), vinegar, like wine, comes in a wide range of types – varieties like the following:

Balsamic Vinegar – Of the many vinegar types, balsamic vinegar is the type that’s noted to get better (and in turn, more expensive) with age. It got its name from “balsam,” a reference to age-old medicinal compounds which were also used as a type of flavoring.

Formally named “aceto balsamico tradisionale di Modena,” this vinegar type is best for marinade mixes and salad dressings. Chefs and gourmands have expressed how expensive balsamic vinegar varieties are ideal to drizzle over salads and cheeses, with their inexpensive counterparts better suited to be used in the making of salad dressings.

Rice Vinegar – Made from fermented rice, rice vinegar is identified as the mildest type of vinegar there is.

A staple ingredient in many Asian cuisine dishes, its mildness gives it versatility that borders on making it sweet as opposed to being sour. It is a common ingredient in the making of interesting marinade mixes.

Apple Cider Vinegar – As its name implies, apple cider vinegar is made from fermented apple juice. It is a mild type of vinegar that’s popularly used in salad dressings, marinades and food preservation.

This vinegar type is said to have health benefits ranging from clearing up skin, reducing heartburn risk and, according to various studies, helps in weight loss regimens.