What so interesting can be in vinegar, you may ask? Everyone has it in their kitchens, and we mostly make use of acetum when crushing veggies for a salad or to add more taste to a sauce or dip. Some people even confuse certain types of acetum like rice vinegar to other dressings and even alcoholic drinks.
However, this foodstuff is not only meant for dressing foods!
To begin with, did you know that around ten different variations of acetum exist in the world today?! And we are hardly using two.
Also, quite few people know that vinegars are produced of various fruits, barley, and even rice, and respectively they have different levels of acidity.
Moreover, getting familiar with all this variety of acetum, we can make our foods more delicious.
But the most beneficial trait of this foodstuff is what it makes to our health.
- Any acetum stabilizes our blood sugar
- It is a great microbes fighter
- Acetum resist yeast infections and viruses
- It helps us losing weight and improves digestion
- Finally, acetum supports our heart making it stronger
But what sorts of acetum can we use in particular? Let’s figure this out!
Apple cider acetum
Super easy to stock and healthy, this liquid is a find for salad dressings. Besides, it can be consumed diluted to support digestion.
Related: Can Apple Acetum Turn Spoiled
Not as popular as the previous one, but this one is even healthier! Any dressing or entree will win from having it!
Made of aged grapes, this widely known foodstuff has a significantly sugary taste that will make any dish special.
Red wine acetum
Again, not that common in any kitchen, but its sharp taste will greatly fit marinades.
Wonderfully matches any dish due to the universal and slightly sugary taste.
White wine acetum
A gentler version of balsamic, it will fit any recipe.
A popular addition to fish and chips, this acetum is a British favorite with its ale flavor.
Have you heard of it? This Spain-originated acetum can be aged to 10 years and has a unique sugary taste.
A well-known distilled foodstuff, it can be found in any kitchen and it’s less acidic than the white counterpart.
Unlike the name, it’s unsweetened. Its taste is delicate and somewhat fresh.
Many more variations of acetum can be found on the store shelves today, from apricot acetum to champagne or beer sorts. One can even try and prepare a homemade herbal acetum!
Such a variety allows experimenting with tastes and flavors making common dishes unexpectedly interesting.