Vinegar

thumb|upright=1.3|A variety of flavored vinegars, for culinary use, on sale in France

Vinaigrette ( , ) is a dressing made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.

type of vinegar

vinegar made from cider or apple must

Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.

acidic solution made from fermented rice

chemical compound

species of worm

thumb|A glass of modern posca with ice Posca () was an ancient Roman drink made by mixing water and wine vinegar. Bracing but less nutritious and generally less palatable than wine, it was typically a drink for soldiers, the lower classes, and slaves.

thumb|White thumb|Red '''''' (; ; or ; ; ; ; ; ; ; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine). comes from Yiddish , which is in turn a loanword from Slavic languages.

bacterial culture used to ferment alcoholic liquids to vinegar

traditional subject in Chinese painting

concoction believed to protect users from the plague

thumb|Esqueixada Esqueixada () is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. Specific recipes vary, with some including ingredients such as eggplant and bell peppers. Esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish. It is often served as a tapas dish.

thumb 200px|thumb|right|Lettuce and sekanjabin, popular during Sizdah Be-dar

rice-based black vinegar

type of vinegar

Paksiw () is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.

small roman vessel

variety of balsamic vinegar

informal grouping of Asian vinegars

fruit liqueur

condiment