Vinegar
Plant derivative◎ Good year-round
Used in 12 of 45 cuisines (27%)
Tart and tangy, vinegar boasts a sharp acidity that enlivens dishes with its bright, refreshing flavor. Its versatile nature makes it a staple condiment in kitchens around the world.
Where it comes from
Vinegar has ancient roots, with evidence of its use dating back to Babylonian times, where it served both culinary and medicinal purposes.
In the kitchen
Used to enhance flavors, vinegar serves as a key ingredient in dressings, marinades, and pickling processes, bringing balance and brightness to dishes.
Nutrition (per 100g)
94kcalCal
0.2gProtein
0.0gFat
3.3gCarbs
0.0gFiber
Pairs well with
Cucumber
Splash vinegar over sliced cucumber. The sharp tang cuts through the coolness, making a bright, quick pickle.
Cabbage
Splash at the end of cooking. The acidity brightens cabbage's flavor, adding a sharp finish.
Olive Oil
Whisk together for a vinaigrette. The vinegar's sharpness cuts through the olive oil's richness, creating a balanced dressing.
Garlic
Marinate raw. Vinegar softens garlic's bite, infusing dishes with a mellow sharpness. Let sit for at least 30 minutes.
Oil
Whisk together for a dressing. The oil smooths vinegar's sharpness, creating a balanced, silky coating.
Mustard
Combine for a vinaigrette. Mustard emulsifies, vinegar cuts, creating a sharp, cohesive dressing.
Vegetable Oil
Whisk together for a simple vinaigrette. The oil smooths, vinegar sharpens. Balance is key, start with a 3:1 ratio.
Vegetables
A splash after cooking brightens and balances, cutting through any heaviness with a tangy lift.
Mustard seeds
Sauté mustard seeds, then deglaze with vinegar. Seeds' heat meets vinegar's tang, lifting flavors.
Chili Oil
A dash of vinegar cuts through chili oil's heat, adding a tangy lift. Mix just before serving.
