Everything you need to know about vinegar

Whether you're using it for cooking or preservation, vinegar is an essential ingredient in any kitchen. Here's what you need to know about vinegar and some smart ways to use it at home.

• For centuries, vinegar was a by-product of wine and beer making; in fact, the name comes from the French word vinaigre, which means sour wine.
• Apple cider and wine remain the most popular basic ingredients, but almost any product that produces alcoholic fermentation can be used to make vinegar, as evidenced by the dozens of varieties available today.
• Although many people have accorded various healing powers to vinegar over the years, it lacks medicinal properties. It does, however, provide a low-sodium, low-calorie flavouring.
• All vinegars are four to 14 percent acetic acid.
• They are made in two stages. First, yeasts or other molds are added to turn the natural sugars in the basic ingredient into alcohol. Then, bacteria are introduced to convert the alcohol into acetic acid.

Plain white (clear) distilled vinegar is the type used for making pickles and other condiments.

• It can be transformed into a flavoured or gourmet vinegar simply by adding various herbs, spices or fruits — for example, dill, tarragon, lemon balm, mint, garlic, green peppercorns, chilis, citrus or raspberries.
• These and many other varieties are widely available, or you can make your own by adding fresh herbs or fruit to distilled, cider or wine vinegars.
• Cover tightly and store in a dark cupboard. The acetic acid keeps the herbs or fruits from spoiling.

• Various vinegars have often been recommended as a treatment for arthritis, indigestion and other ailments. Such claims have never been proved scientifically, but some arthritis sufferers insist that a tonic of cider vinegar and honey alleviates joint pain.
• Vinegar is virtually devoid of calories, so it's an ideal alternative to fatty salad dressings.
• To reduce its acid bite, the vinegar can be mixed with orange juice or fruit syrup and a little oil.
• A note of caution: people who are allergic to molds may react to vinegar as well as to foods preserved with it. Symptoms include a tingling or itching sensation around the mouth and possibly hives.

It's the aging process.

• Rich, dark and mild-flavoured balsamic vinegar originated in Modena, Italy.
• It is considered by many to be the best-quality vinegar available.
• It is produced from a type of red wine, and the most-prized — and expensive — varieties are aged 15 to 50 years.

Overall, vinegar is a healthy way to preserve and flavour your food. Keep this guide in mind and try adding some delicious vinegar to your next meal.

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