Familiarity with the types of vinegar and their properties

Vinegar has been used as a disinfectant since the time of Hippocrates, who lived from 377 to 460 BC. This scientist recommended vinegar to relieve persistent coughs. It is generally believed that vinegar has antiseptic properties.

Vinegar is an acidic liquid obtained by fermenting ethanol (ethyl alcohol) and contains acetic acid (ethanolic acid).

The concentration of acetic acid in the edible vinegars on the market, which are mostly used in cooking, is between 4 and 8%, and the vinegars used to make pickles are up to 18%. Natural vinegar also contains small amounts of tartaric acid, citric acid and other plant acids. Vinegar has been used since ancient times and is one of the most important cooking ingredients in Europe and Asia.

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East Asian Black Vinegar

Chinese black vinegar, which is an old vinegar made from rice, wheat, millet and corn clusters or a mixture of them, is black in color and tastes like malt. Sugar, spices and caramel color can be added to this type of vinegar. The most common type of this vinegar, Xin Jiang, is the name of a city (in China) and is also produced in Hong Kong.

A similar, lighter-colored vinegar made from Japanese rice is known as kurozo. This type of vinegar, which has been introduced to the market since 2004, has been introduced by its makers with the claim of good health drink and having a large amount of amino acids.

Rice vinegar

Rice vinegar is very common in East and Southeast Asian cuisine. It is available in white, pale yellow, red or black. Red vinegar is traditionally dyed, and black vinegar, common in China, is made from gluten-free rice. Rice black vinegar is widely consumed in East Asia. White rice vinegar has low acidity and is almost tasteless. Some rice vinegars are almost sweet and sometimes give different flavors by adding different spices.

Malta

Malt vinegar is made from barley. In this method, the starch is converted to maltose, then to strong beer, and finally to vinegar. The color of this type of vinegar is light brown.

Fruits

Basically, vinegars made from various fruits such as apples, berries, raspberries, black grapes and tomatoes are without additives and have the main and primary tastes.

Sugarcane vinegar

It is obtained from sugarcane plant extract. This type of vinegar is more common in the Philippines (especially the northern Philippines), France and the United States, and its color is bright yellow or golden brown, with a pleasant taste. This vinegar is similar to rice vinegar, but because it does not contain sugar residue, it is sour. This type of vinegar is often sold under the name and label Sukang maasim, meaning “sour vinegar.”

Raisin vinegar

This vinegar, which is made from raisins, is produced in Turkey and is known as “Khal Anab”, which means grape vinegar in Arabic. Raisin vinegar is mostly used in Middle Eastern cuisine and has a dull brown color with a mild taste.

Date vinegar

This type of vinegar is traditionally produced and consumed in the Middle East.

Honey vinegar

Honey vinegar is rare due to its high cost. Honey vinegar is a commercial product from Italy and France.

Balsamic vinegar

It is a kind of old and traditional Italian aromatic vinegar that is obtained from the concentrated juice of green grapes. This type of vinegar has a dark brown color and a strong taste. This vinegar is sometimes made for several years in wooden barrels made of oak, chestnut, cherry, mulberry, cypress, acacia and spruce.

The best type of balsamic vinegar is from Italy. The cheaper type of balsamic vinegar produced in other parts of the world has been available in world markets since the 20th century. The actual lifespan of real balsamic vinegars is between 12 and 25 years. There are even balsamic vinegars that are 100 years old and very expensive.

Distilled vinegar

It is a vinegar that is distilled and as a result is colorless. The concentration of acetic acid in this type of vinegar is 5 to 8%. Also known as white vinegar, it is used in laboratories, medicine, pickles, and cooking.

The term distilled vinegar is sometimes used for vinegars with acetic acid content of between 5 and 20%. These types of vinegars are made from sugarcane or chemical products of acetic acid.

Coconut vinegar

Coconut vinegar is obtained by fermenting coconut water and is widely used in Southeast Asia, especially in the Philippines, which is the most important producer. This type of vinegar, which is common in Indian cuisine, has a cloudy white color with a spicy, acidic taste and a bit of sugarcane yeast.

Kiwi

One of the commercial products of kiwi fruit on a commercial level is its vinegar. Surplus kiwifruit or products that are feared to be lost or overcooked are usually turned into vinegar. New Zealand is one of the largest producers of kiwi vinegar. China has been producing kiwi vinegar for domestic consumption since 1990.

Aromatic vinegar

The most common aromatic vinegars with various flavors are obtained from raspberries, cranberries and figs. Red oranges and peaches are also used to taste and smell this type of vinegar.

Herbs such as thyme and marjoram are used to flavor vinegars, especially in the Middle East. To prepare this kind of vinegar, you can add dried or fresh aromatic plants to vinegar and leave it for a while so that the aroma of the plant wraps in vinegar.

Possibility of lowering blood cholesterol and triglycerides

In 2006, a significant effect of lowering cholesterol and triglyceride vinegar was observed in laboratory mice. A similar experiment was performed on humans and reduced mortality in some heart diseases by consuming vinegar in volunteers. There is a possibility of vinegar effect in humans in these cases.

Blood sugar control in diabetics

Before the development of hypoglycemic drugs, diabetics used vinegar to lower their blood sugar. Consuming about 20 ml or two tablespoons of vinegar with food or during the daily diet can lower blood sugar in diabetics and healthy people. Vinegar consumption in some people can reduce their blood sugar by up to 30%.

Diet control

A series of experiments have shown that consuming vinegar with food causes a feeling of satiety and thus reduces food consumption.

Infections

Vinegar has been used as a disinfectant since the time of Hippocrates, who lived from 377 to 460 BC. This scientist recommended vinegar to relieve persistent coughs. It is generally believed that vinegar has antiseptic properties. While vinegar can be used as an antimicrobial to clean kitchen surfaces and washing areas, studies have shown that its oral and topical use does not kill infections, fungi and lice.

Purification

White vinegar is often used as a household cleaner. This is due to its acidic nature, which can dissolve minerals (glass) in glassware, kettles, teapots, coffee makers, and smooth, polished surfaces. Basically, vinegar should be diluted with water so that the walls of these devices are not damaged. Vinegar is one of the best solvents for cleaning epoxy resins, even hardened types.

Crumpled newspaper soaked in vinegar to clean glass and mirror surfaces, especially when greasy, is still a traditional method in the UK. Vinegar can be used to clean and polish bronze objects. Vinegar is now being marketed as a green solution for further cleaning household appliances. For example, it is used to clean the urine of domestic animals or as a herbicide.

Medical site and health magazine im healthiest

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