Vinegar Tere Roop Anek

I remember good old days when my grandma used to procure sugarcane juice to prepare vinegar. She used to keep in a airtight jar every day put the jar directly facing sun rays. After two to three months time her sugarcane juice was converted into organic vinegar. She had many of its uses, put small pieces of raw papaya, reddish, green pepper, carrot for some days and voila, a unique pickled stuff ready to be apart of assortment to our main course meal. She also used to prepare vinegar from Jamun, it had some curative value to control sugar level as well as excellent cure for digestion.

Gradually, this unique preparation of my grandma  has become a thing of past. Now it is gradually replaced by synthetic vinegar which is predominantly used in chinese recipes. Frankly speaking it lacks the natural curative power inherent in organic sugarcane vinegar, some of them are  listed  :

 *  Help apathetic down aging. Antithesis in the body. Get rid of toxins in the physique (Detox) to abate headaches.

 *   The activity of the heart. To acclimatize the acidity and alkalinity in the physique in balance.

*    The account normal. Abate collective affliction and gout.

*     Help get rid of branch stones and acrimony bladder, urinary amplitude and helps advance accustomed vision.

*    To break problems with assimilation and assimilation of food.

*   To amusement urinary amplitude infections.

*    To amusement a abscessed throat, acquisitive throat, and collection out the toxins from the neck. Irrigate every bisected hour. For those who are healthy, again you should irrigate 1-2 times per week. To bright the adulteration from the body.

*   To abate atrium cephalalgia  symptoms.

*   It prevents dry attic hair accident and dandruff.

*   To abate the affection of aliment poisoning.

*   Helps the physique use calcium better.

 *   It's a accustomed bowel movement.

*   Cure top claret pressure.

Though there is a specific mention of vinegar in the Christian history right from the time of Jesus Christ but it became  more popular from 600 AD in Middle East as a substitute of Wine and spirits as these are not allowed to be consumed due to religious restrictions.In fact most of the people around the world can not imagine their food without a dash of Vinegar.

During our soujorn abroad, I could find out that organic vinegar is available in the price range of  Rs.440 to Rs700 while price of synthetic one is one fifth of organic one.  Now we will just take a world tour to find out how organic vinegar is prepared in different part of world.

Various Natural Sources

Apple cider vinegar  is made from cider  or apple must, and has a brownish-gold color. It is often sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. Because of its acidity, apple cider vinegar may be very harsh, even burning, to the throat.  It is often diluted with fruit juice or water,and/or sweetened (usually with honey) for consumption as a health beverage.

 Balsamic vinegar is an aromatic aged vinegar produced in the Modena and Reggio Emilia  provinces of Italy. The original product, Traditional Balsamic Vinegar is made from the concentrated juice, or must of white  Trebbianograpes. It is very dark brown, rich, sweet, and complex, with the finest grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper, ash, and acacia wood. Originally a costly product available to only the Italian upper classes, traditional balsamic vinegar is marked "tradizionale" or "DOC" to denote its protected destination of origin status , and is aged for 12 to 25 years.

Regardless of how it is produced, balsamic vinegar must be made from a grape product. It contains no balsam fruit. A high acidity level is somewhat hidden by the sweetness of the other ingredients, making it very mellow.

Vinegar made from beer is produced in the United Kingdom, Germany, Austria, and the Netherlands. Although its flavor depends on the particular type of beer from which it is made, it is often described as having a malty taste. That produced in Bavaria is a light golden color with a very sharp and not-overly-complex flavor.

Cane vinegar, made from  sugarcane juice , is most popular in the Philippines, in particular, the Ilocos area  of the northern Philippines (where it is called sukang iloko), although it also is produced in France and the United States. It ranges from dark yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Because it contains no residual sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as sukang maasim (Tagalog for "sour vinegar").

Cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars and it will directly become sour by the direct action of bacteria on the sugar. The other way is through fermentation to produce a local wine known as 'basi'. Low quality 'basi' is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid. Contaminated 'basi' also become vinegar.

A white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar (made from wine, rice and apple cider) to be sold mixed with cane vinegar to lower the costs.

Coconut vinegar, made from fermented  Coconut water , is used extensively in Southeast Asian cuisine (particularly in the Philippines and Sri Lanka, major producers, where it is called suka ng niyog or vinakiri), as well as in some cuisines of India, especially Goan cuisine. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.

Vinegar made from dates is a traditional product of the Middle East.

 Distilled vinegar is something of a misnomer, because it is not produced by distillation but by fermentation of distilled alcohol. The fermentate is then diluted to produce a colorless solution of 5% to 8% acetic acid in water, with a pH of about 2.4. This is variously known as distilled spirit, "virgin" vinegar, or white vinegar, and is used in cooking, baking, meat preservation, and pickling, as well as medicinal, laboratory, and cleaning purposes. The most common starting material in some regions, because of its low cost, is malt; in the United States, corn (maize), such as the  Heinzbran . It is sometimes derived from petroleum.

Chinese black vinegar is an aged product made from rice, wheat, millet, sorghum, or a combination thereof. It has an inky black color and a complex, malty flavor. There is no fixed recipe, so some Chinese black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Zhenjiang vinegar, originates in the city of Zhenjiangin , eastern China. Shanxi aged vinegar  is another popular type of Chinese vinegar that is made exclusively from sorghum.

A somewhat lighter form of black vinegar, made from rice, is produced in Japan, where it is called kurozu. Since 2004, it has been marketed as a healthful drink; its manufacturers claim it contains high concentrations of amino acids . Recent research on kurozu has revealed its anticancer properties in vivo on rats. and in vitro on human cancer cells.

Fruit vinegars are made from fruit wines, usually without any additional flavoring. Common flavors of fruit vinegar include apple, black currant, raspberry,  quince, and tomato. Typically, the flavors of the original fruits remain in the final product.

Most fruit vinegars are produced in Europe, where there is a growing market for high-price vinegars made solely from specific fruits (as opposed to non-fruit vinegars that are infused with fruits or fruit flavors) Several varieties, however, also are produced in Asia.  Persimmon vinegar, called gam sikcho. is popular in Korea. Jujbevinegar , called zaocu or hongzaocu , and  wolfberry  vinegar, called gouqicu , are produced in China.

Vinegar made from honey is rare, although commercially available honey vinegars are produced in Italy, France, Romania, and Spain.

 A byproduct of commercial  kiwi fruit  growing is a large amount of waste in the form of, first, misshapen or otherwise-rejected fruit that may constitute up to 30 percent of the crop and, second, kiwifruit pomace , which is the press cake residue left after kiwifruit juice manufacture. One of the uses for this waste is the production of kiwifruit vinegar, produced commercially in New Zealand. since, at least, the early 1990s, and in China in 2008. Kombucha vinegar is made from kombucha , a symbiotic culture of yeast and bacteria. The bacteria produce a complex array of nutrients and populate the vinegar with bacteria that some claim promote a healthy digestive tract, although no scientific studies have confirmed this. Kombucha vinegar primarily is used to make a vinaigrette, and is flavored by adding strawberries, blackberries, mint, or blueberries at the beginning of fermentation.

Malt vinegar is made by malting barley , causing the starch in the grain to turn to maltose . Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light-brown in color. In the United Kingdom, salt and malt vinegar is a traditional seasoning for  fish and chips,  but some commercial fish and chip shops will use non brewed condiment.

Palm vinegar, made from the fermented sap from flower clusters of the   nipa palm (also called attap palm), is used most often in the Philippines, where it is produced, and where it is called sukang paombong. Its pH is between five and six.

Vinegar made from raisins, called khall ʻinab (Arabic‎ word for  "grape vinegar") is used in cuisines of the Middle East, and is produced there. It is cloudy and medium brown in color, with a mild flavor.

 Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in "white" (light yellow), red, and black varieties. The Japanese prefer a light rice vinegar for the preparation of   sushi rice and salad dressings. Red rice vinegar traditionally is colored with  red yeast rice. Black rice vinegar (made with black glutinous rice) is most popular in China, and it is also widely used in other East Asian countries.

White rice vinegar has a mild acidity with a somewhat "flat" and un complex flavor. Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings. In Japan, an aged vinegar also is made from job's tears  , a tall, grain-bearing, tropical plant. The vinegar is similar in flavor to rice vinegar.

 Sherry vinegar is linked to the production of   Sherry wines of   Jerez. Dark-mahogany in color, it is made exclusively from the acetic fermentation of wines. It is concentrated and has generous aromas, including a note of wood, ideal for vinaigrettes and flavoring various foods.