Black vinegar is an inky-black vinegar aged for a malty, woody, and smoky flavor. It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang it became known as Chinkiang vinegar. It is made from rice (usually glutinous), or sorghum, or in some combination of those, perhaps including wheat and millet.
A very different black vinegar is made on the central plains of China and is most associated with Shanxi province. Called specifically Mature Vinegar (simplified Chinese: ???; traditional Chinese: ???; pinyin: laochencu), it is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings.
Video Black vinegar
Uses
Some claim that black vinegar has numerous medicinal properties, such as a tonic which may lower blood pressure and cholesterol levels. In Japan, kurozu is a somewhat lighter form of black vinegar, made just from rice. It has been marketed as a healthful drink; research on kurozu has suggested it has anticancer properties in vivo on rats and in vitro on human cancer cells.
Black vinegar has been used as a full-flavored but less expensive alternative to traditional balsamic vinegar.
Maps Black vinegar
See also
- Chinese rice vinegars
References
Source of the article : Wikipedia
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