Charles Spurgeon, a famous Christian Preacher, once mentioned, "Do not be all sugar or the world will suck you down but do not be all vinegar or the world will spit you out." The quote might portray vinegar in a bad light, but just like yin yang or sugar and salt, food without vinegar would be bland. Vinegar is an essential component of various cuisines such as Chinese. Such dishes would lose their vigour, tang, and taste without this crucial component called vinegar. Though vinegar of higher quality would spoil the like, just the right dash of vinegar in the food can enhance the taste and spirit manifolds.
Vinegar: Specific Uses
Vinegar is an aqueous solution of acetic acid. Usually, vinegar is produced by fermenting ethanol or sugars. Vinegar is available in various types to include kinds of vinegar enhanced with specific flavourings.  This acetic acid solution is used to add flavour by providing an acidic tone to the flavour, aroma, and taste of the food. Further, vinegar is also used as preservatives in various sauces and pickles. Vinegar at times is also used for marinating food items.
Types and Varieties of Vinegar along with their Uses
Vinegar is quite popular in a variety of delicacies savoured across the globe. However, just like food and the complements used to prepare such delicacies, even the type and variety of vinegar finds a resemblance with its location. Thus, coconut vinegar is popular in some places, while apple cider vinegar has a special place in others. Further, each of these kinds of vinegar has distinct properties and usage.
Types of Vinegar

• White Vinegar: This is the commonly found white/colourless sour-tasting liquid found in almost all Indian kitchens. This particular vinegar is prepared by fermenting grains. This grain-based ethanol is mixed with water such that the vinegar is just right for cooking; this specific vinegar is primarily used to add the pungent taste and smell to cooking. This vinegar also comes in handy in cleaning our house because of the mild acidic properties.
• Rice Vinegar: This vinegar is pale yellow as against the white or colourless liquid discussed above. This vinegar is comparatively sweeter than white vinegar in taste. Rice vinegar is made out of rice . Its primary use is in dips, dressings, and marinating, especially marinating meat.
• Balsamic Vinegar: Black and the sweetest of all, Balsamic Vinegar is the easiest to identify. This particular vinegar is made directly from grapes. It is a "no alcohol" vinegar variety. This vinegar is usually used in salad dressing or sauces and dips accompanying fried foods.
• Apple Cider Vinegar: This vinegar is considered to be the healthiest of all. Made directly from apple cider, this fruity smelling vinegar adds a dash of sourness to the dishes and does magic, especially for your skin and hair.
• Coconut Vinegar: A real example of regional adaptation, this vinegar is nothing but fermented sap of coconut palm. This vinegar is used to add authenticity, especially to South Indian and other Asian delicacies such as the Thai Curry.
• Vinegar: While Balsamic Vinegar is a "non-alcoholic" vinegar, the vinegar, as the name suggests, is originating out of wines. This type of vinegar is used in European and Mexican delicacies, such as stir fry vegetables or salsa. These vinegar are of various kinds, such as:
• Red Vinegar – This is comparatively more acidic and aromatic than the white vinegar
• White Vinegar – This is comparatively less acidic and spicy.

These are a few varieties of vinegar available commonly in the market. The choice of vinegar certainly depends on the kind of delicacy being prepared. However, it is essential to understand the amount of vinegar that would lend just the delicacy's right taste and flavour.
Benefits of Vinegar
While many people often criticize the use of vinegar because of its acidic properties, this liquid certainly has some magical properties. Vinegar has been found to work wonders in improving the post-meal insulin sensitivity in diabetic patients, including Type 1 and Type 2 diabetic patients. Further, vinegar's acidic property also renders an extraordinary antimicrobial activity and is used to treat ear infections such as otitis externa and otitis media. Vinegar is also used for cleaning vegetables before preparing food.

Charles Spurgeon, a famous Christian Preacher, once mentioned, "Do not be all sugar or the world will suck you down but do not be all vinegar or the world will spit you out." The quote might portray vinegar in a bad light, but just like yin yang or sugar and salt, food without vinegar would be bland. Vinegar is an essential component of various cuisines such as Chinese. Such dishes would lose their vigour, tang, and taste without this crucial component called vinegar. Though vinegar of higher quality would spoil the like, just the right dash of vinegar in the food can enhance the taste and spirit manifolds.
Vinegar: Specific Uses
Vinegar is an aqueous solution of acetic acid. Usually, vinegar is produced by fermenting ethanol or sugars. Vinegar is available in various types to include kinds of vinegar enhanced with specific flavourings.  This acetic acid solution is used to add flavour by providing an acidic tone to the flavour, aroma, and taste of the food. Further, vinegar is also used as preservatives in various sauces and pickles. Vinegar at times is also used for marinating food items.
Types and Varieties of Vinegar along with their Uses
Vinegar is quite popular in a variety of delicacies savoured across the globe. However, just like food and the complements used to prepare such delicacies, even the type and variety of vinegar finds a resemblance with its location. Thus, coconut vinegar is popular in some places, while apple cider vinegar has a special place in others. Further, each of these kinds of vinegar has distinct properties and usage.
Types of Vinegar

• White Vinegar: This is the commonly found white/colourless sour-tasting liquid found in almost all Indian kitchens. This particular vinegar is prepared by fermenting grains. This grain-based ethanol is mixed with water such that the vinegar is just right for cooking; this specific vinegar is primarily used to add the pungent taste and smell to cooking. This vinegar also comes in handy in cleaning our house because of the mild acidic properties.
• Rice Vinegar: This vinegar is pale yellow as against the white or colourless liquid discussed above. This vinegar is comparatively sweeter than white vinegar in taste. Rice vinegar is made out of rice . Its primary use is in dips, dressings, and marinating, especially marinating meat.
• Balsamic Vinegar: Black and the sweetest of all, Balsamic Vinegar is the easiest to identify. This particular vinegar is made directly from grapes. It is a "no alcohol" vinegar variety. This vinegar is usually used in salad dressing or sauces and dips accompanying fried foods.
• Apple Cider Vinegar: This vinegar is considered to be the healthiest of all. Made directly from apple cider, this fruity smelling vinegar adds a dash of sourness to the dishes and does magic, especially for your skin and hair.
• Coconut Vinegar: A real example of regional adaptation, this vinegar is nothing but fermented sap of coconut palm. This vinegar is used to add authenticity, especially to South Indian and other Asian delicacies such as the Thai Curry.
• Vinegar: While Balsamic Vinegar is a "non-alcoholic" vinegar, the vinegar, as the name suggests, is originating out of wines. This type of vinegar is used in European and Mexican delicacies, such as stir fry vegetables or salsa. These vinegar are of various kinds, such as:
• Red Vinegar – This is comparatively more acidic and aromatic than the white vinegar
• White Vinegar – This is comparatively less acidic and spicy.

These are a few varieties of vinegar available commonly in the market. The choice of vinegar certainly depends on the kind of delicacy being prepared. However, it is essential to understand the amount of vinegar that would lend just the delicacy's right taste and flavour.
Benefits of Vinegar
While many people often criticize the use of vinegar because of its acidic properties, this liquid certainly has some magical properties. Vinegar has been found to work wonders in improving the post-meal insulin sensitivity in diabetic patients, including Type 1 and Type 2 diabetic patients. Further, vinegar's acidic property also renders an extraordinary antimicrobial activity and is used to treat ear infections such as otitis externa and otitis media. Vinegar is also used for cleaning vegetables before preparing food.