Used to make pickles, reduce bitterness and add tang to sauces, vinegars are a versatile addition to any pantry.
* Balsamic vinegar
- This dark brown vinegar is made from whote Trebbiano grapes grown in Modena, Italy.Prized for its distinct and aromatic flavour, it is ideal for marinades and drizzling over grilled meat and seafood.
* Red wine vinegar
- This is amde from matured red wine, and has a strong and rich flavour. It is often used in French cooking, particularly in vinaigrettes, marinades, stews and sauces.
* White wine
- This moderately tangy vinegar is also used in French cooking. It is great for making vinaigrette, mayonnaise, Bearnaise sauce and marinades.
* Malt Vinegar
- Obtained from malted barley, this is usually served with fish and chips, and used to make pickles and chutneys.
* Cider
- This fruity gold vineger os made feom fermented apples. It is ideal for chutneys, pickles, and dishes with apples and marinades.
* Xeres
- Also called Sherry vinegar, Xeres is a Spanish version of balsamic vinegar. Rich and smooth, it is usually added to sauces, stews amd marinades.
* Raspberry
- This pinkness vinegar has a light and fruity flavour that is ideal for salad dressings.
* Rice vineger
- Popular in Asian cooking, this vinegar has a mild and sweer taste and is less acidic than western vinegars.
