By Shreya Goswami
If you thought vinegar is only sour and one-dimensional, you should know that depending on the region, vinegars can add local flavours too. Check out this list of vinegars from around the world that can turn ordinary meals into gourmet, global fare.
Made from fermented white wine, this mild-tasting vinegar is used primarily in European cuisines.
This European-origin vinegar is used in dressings, marinades, slow-cooked stews, reduction sauces and pickling.
Made from Italian grape juice, this one is dark, sweet and thick when aged properly.
This Asian-origin vinegar is made from fermented rice wine and tastes sweet and delicate.
Also known as Zhenjiang vinegar, this aged, sharp and sour Chinese vinegar is made from glutinous rice.
Made from fermented apple juice, this one is sour, sharp and popular for its health benefits.
Made from sherry wine originating in Spain’s Cadiz, this one is aged for at least six months.
Also known as Zaitoon Sirka, this one has Ayurvedic uses and is made with olives juice.
This British-origin malt beer vinegar adds that typical flavour to fish and chips.
Also known as Awase-Zu, this Japanese combined vinegar is used to prepare all types of sushi.