vinegar
Sign in to savethumb|upright=1.3|A variety of flavored vinegars, for culinary use, on sale in France
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Vinegar is a sour liquid made through fermentation, commonly used in cooking and food preparation. It matters because it's a versatile ingredient found in cuisines around the world and comes in many flavored varieties for different culinary purposes.
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Article
25 sectionsContents
- Etymology
- History
- Chemistry
- Polyphenols
- Production
- Varieties
- Fruit
- Palm
- Balsamic
- Cane
- Grains
- Spirits
- Culinary uses
- Beverages
- Diet and metabolism
- Nutrition
- Non-culinary uses
- Folk medicine
- Cleaning
- Herbicide
- Reactions, byproducts and contaminants
- Regulation
- See also
- References
- External links
thumb|upright=1.3|A variety of flavored vinegars, for culinary use, on sale in France
Vinegar () is an odorous aqueous solution of diluted acetic acid and trace compounds that may include flavorings or naturally occurring organic compounds. Vinegar typically contains from 4% to 18% acetic acid by volume.