Ingredient: Vinegar

Vinegar is a solution of acetic acid and trace chemicals that may include flavorings. It is mainly used in the kitchen, whether as a cooking ingredient, a condiment, garnish, or an environment for pickling. It is also a key component in vinaigrette, a sauce with a name derived from the word vinegar in French, and other salad dressings. It is also included in sauces like mustard, ketchup, and mayonnaise and can be added to soup or chutney. Vinegar is rumored to reduce body fat when consumed, but drinking vinegar straight can be very harmful to the human body, as it can cause severe gastric problems and erode teeth. The best way to drink vinegar is by adding 1 to 2 tablespoons to water or tea. There are several types of vinegar, and the ones meant to be consumed are available in stores, but some can be made at home from scratch by fermenting wine. Vinegar’s acidic nature allows it to last for long, but while storing vinegar, it is best to care for a few details: Vinegar must be kept away from direct sunlight and kept in a cool dark place like the pantry or the kitchen cabinet. It is recommended to keep vinegar in its original container once opened, which has to be sealed immediately after usage. Although vinegar has a long shelf life, it can decrease in quality and become cloudy, for example, so it has to be filtered.