Below is a list of all known varieties for Vinegar. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acetic Acid (Food Grade, 30%) | A high-strength acetic acid solution used in commercial food production as a preservative and acidulant. |
| Acetic Acid (Glacial, >99%) | The pure, concentrated form of acetic acid. Used in chemical production, not for direct food use. |
| Apple Cider Vinegar (Filtered) | Clear, amber-colored vinegar. Has a milder, less complex flavor than the raw version. |
| Apple Cider Vinegar (Filtered) | Clear, amber-colored vinegar. Has a milder, less complex flavor than the raw version. |
| Apple Cider Vinegar (Raw, Unfiltered) | Made from fermented apple cider, "with the mother." It is cloudy, less acidic, and has a fruity, tangy flavor. |
| Apple Cider Vinegar (Raw, Unfiltered) | Made from fermented apple cider, "with the mother." It is cloudy, less acidic, and has a fruity, tangy flavor. |
| Balsamic Glaze (Crema di Balsamico) | A thick, syrupy reduction of Balsamic Vinegar of Modena (IGP), often with added thickeners (like starch) and sweeteners. |
| Balsamic Vinegar (of Modena) | A dark, sweet, and complex vinegar from Italy, made from grape must. Aged, and often used as a finishing drizzle. |
| Balsamic Vinegar (of Modena) | A dark, sweet, and complex vinegar from Italy, made from grape must. Aged, and often used as a finishing drizzle. |
| Balsamic Vinegar (of Modena, IGP) | A dark, sweet vinegar from Modena, Italy, made from grape must and aged. Used as a finishing drizzle. |
| Balsamic Vinegar (Traditional) | The protected (DOP) version, aged 12+ years in wood barrels. Very thick, sweet, and syrupy. |
| Balsamic Vinegar (Traditional) | The protected (DOP) version, aged 12+ years in wood barrels. Very thick, sweet, and syrupy. |
| Balsamic Vinegar (Traditional, DOP) | The protected (DOP) version, aged 12+ years in wood barrels. Very thick, sweet, and syrupy. |
| Beer Vinegar | A malty, hoppy vinegar made from various styles of beer. |
| Black Garlic Vinegar | A complex, sweet, and savory vinegar made from or infused with black garlic. |
| Black Vinegar (Chinkiang) | A dark, complex, malty, and slightly sweet vinegar from China, made from glutinous rice and other grains. |
| Black Vinegar (Chinkiang) | A dark, complex, malty, and slightly sweet vinegar from China, made from glutinous rice and other grains. |
| Cane Vinegar | A vinegar made from fermented sugarcane juice. Popular in the Philippines, with a clean, sharp flavor. |
| Cane Vinegar | A vinegar made from fermented sugarcane juice. Popular in the Philippines, with a clean, sharp flavor. |
| Champagne Vinegar | A very light, delicate, and crisp vinegar made from Champagne. Used for the most subtle vinaigrettes. |
| Champagne Vinegar | A very light, delicate, and crisp vinegar made from Champagne. Used for the most subtle vinaigrettes. |
| Chili Infused Vinegar | Vinegar (often distilled or rice) infused with hot chilis, used as a condiment. |
| Cleaning Vinegar (10% Acidity) | A high-strength distilled vinegar, sold for household cleaning and NOT intended for consumption. |
| Cleaning Vinegar (10% Acidity) | A high-strength distilled vinegar, sold for household cleaning and NOT intended for consumption. |
| Coconut Vinegar | A cloudy, sharp, and yeasty vinegar made from the fermented sap of the coconut palm. |
| Coconut Vinegar | A cloudy, sharp, and yeasty vinegar made from the fermented sap of the coconut palm. |
| Date Vinegar | A traditional, ancient vinegar from the Middle East, made from fermented dates. It is dark, rich, and mildly sweet. |
| Distilled Malt Vinegar | A clear, colorless vinegar made from malted barley, but distilled to remove the color and strong flavor. Common in pickling. |
| Fig Infused Vinegar | A vinegar (often balsamic or red wine) steeped with dried figs, creating a sweet, rich, and fruity product. |
| Garlic Vinegar | Vinegar infused with garlic cloves, used in marinades. |
| Malt Vinegar | A dark, sharp, and robustly flavored vinegar made from fermented, malted barley (ale). The classic condiment for fish and chips. |
| Malt Vinegar | A dark, sharp, and robustly flavored vinegar made from fermented, malted barley (ale). The classic condiment for fish and chips. |
| Pickling Vinegar (7% Acidity) | A high-acidity distilled vinegar, specifically sold for home canning and pickling to ensure food safety. |
| Pomegranate Vinegar | A sharp, fruity, and deeply colored vinegar made from or infused with pomegranate juice. |
| Raspberry Vinegar | A vinegar (often white wine) infused with raspberries, creating a sweet-tart, fruity product. |
| Red Wine Vinegar | Made from red wine. It has a sharp, fruity, and tangy flavor. A staple in Mediterranean vinaigrettes and marinades. |
| Red Wine Vinegar | Made from red wine. It has a sharp, fruity, and tangy flavor. A staple in Mediterranean vinaigrettes and marinades. |
| Red Wine Vinegar (Aged) | Red wine vinegar that has been aged in oak barrels, giving it a smoother, more complex flavor than standard versions. |
| Rice Vinegar (Plain) | A very mild, clean, and slightly sweet vinegar from fermented rice. A staple in Asian cuisine. |
| Rice Vinegar (Plain) | A very mild, clean, and slightly sweet vinegar from fermented rice. A staple in Asian cuisine. |
| Seasoned Rice Vinegar (Sushi) | Rice vinegar that has been pre-seasoned with sugar and salt. Used for seasoning sushi rice. |
| Seasoned Rice Vinegar (Sushi) | Rice vinegar that has been pre-seasoned with sugar and salt. Used for seasoning sushi rice. |
| Sherry Vinegar | A complex, nutty, and aromatic vinegar made from Sherry wine in Spain. Used in dressings and to deglaze pans. |
| Sherry Vinegar | A complex, nutty, and aromatic vinegar made from Sherry wine in Spain. Used in dressings and to deglaze pans. |
| Sherry Vinegar (Reserva) | A complex, nutty, and aromatic vinegar made from Sherry wine in Spain, aged in oak barrels. |
| Tarragon Vinegar | White wine vinegar infused with fresh tarragon. A classic for béarnaise sauce and vinaigrettes. |
| Ume Plum Vinegar (Umeboshi Vinegar) | The salty, sour, pink brine leftover from pickling umeboshi plums. Used as a seasoning and in dressings. |
| White Balsamic Vinegar | Balsamic vinegar made from white grapes and not caramelized, resulting in a golden color and a cleaner, less sweet flavor. |
| White Balsamic Vinegar | Balsamic vinegar made from white grapes and not caramelized, resulting in a golden color and a cleaner, less sweet flavor. |
| White Balsamic Vinegar (Condimento) | Balsamic vinegar made from white grapes and not caramelized, resulting in a golden color and a cleaner, less sweet flavor. |
| White Distilled Vinegar (5%) | The most common vinegar, made from fermented grain alcohol. Used for pickling, cleaning, and as a harsh acidulant. |
| White Distilled Vinegar (5%) | The most common vinegar, made from fermented grain alcohol. Used for pickling, cleaning, and as a harsh acidulant. |
| White Wine Vinegar | Made from white wine. It is lighter and more delicate than red wine vinegar, with a mild, fruity flavor. |
| White Wine Vinegar | Made from white wine. It is lighter and more delicate than red wine vinegar, with a mild, fruity flavor. |
| White Wine Vinegar (Aged) | White wine vinegar aged in wood, which imparts a slight color and a softer, more rounded flavor profile. |