A sharp, aromatic condiment produced by fermenting red wine with acetic acid bacteria, valued for its ability to brighten flavours and tenderise proteins in Mediterranean cuisine.
Consuming vinegar with a carbohydrate-heavy meal may help moderate the subsequent rise in blood glucose by slowing the rate at which the stomach empties.
The acetic acid (the primary organic acid in vinegar) has been shown in clinical trials to improve insulin sensitivity in individuals with insulin resistance when taken before a meal.
Unlike many other condiments, red wine vinegar provides a concentrated source of polyphenols (antioxidant plant compounds) derived from the original grape skins, which remain stable during the fermentation process.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
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Seasonality has not been estimated for this ingredient yet.
Acidity makes it self-preserving; store away from heat to maintain flavour.
Vinegar production has a low carbon footprint as it is a secondary fermentation of existing wine crops.
The word 'vinegar' derives from the Old French 'vin aigre', which literally translates to 'sour wine'.