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'''Black vinegar''' is a traditional condiment in Chinese cuisine. According to existing written records, the ancient Chinese laborers used wine as a leavening agent to ferment and brew vinegar. Oriental vinegar originated in China, and there are at least three thousand years of documented history of making vinegar. In ancient China, "vinegar" was called "bitter wine," which also indicates that "vinegar" originated from "wine." <ref>{{Cite web|date=2016-03-23|title=Throughout history, vinegar is more than tasty|url=https://archive.shine.cn/feature/ideal/Throughout-history-vinegar-is-more-than-tasty/shdaily.shtml|access-date=2020-06-10|website=archive.shine.cn}}</ref> |
'''Black vinegar''' is a traditional condiment in Chinese cuisine. According to existing written records, the ancient Chinese laborers used wine as a leavening agent to ferment and brew vinegar. Oriental vinegar originated in China, and there are at least three thousand years of documented history of making vinegar. In ancient China, "vinegar" was called "bitter wine," which also indicates that "vinegar" originated from "wine." <ref>{{Cite web|date=2016-03-23|title=Throughout history, vinegar is more than tasty|url=https://archive.shine.cn/feature/ideal/Throughout-history-vinegar-is-more-than-tasty/shdaily.shtml|access-date=2020-06-10|website=archive.shine.cn}}</ref> |
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'''Black vinegar''' is an inky-black [[vinegar]] aged for a [[malt]]y, woody, and smoky flavor.<ref name="webmd" /><ref name="foodrep" /> It was first popularized in [[East Asia]], particularly [[southern China]], where in the city of [[Zhenjiang]] it became known as [[Chinkiang vinegar]].<ref>{{cite book|title=The Illustrated Cook's Book of Ingredients|year=2010|publisher=DK Publishing|location=New York |isbn=9780756667306 |url= https://books.google.com/books?id=TZdT_Kndq_8C&pg=PA516|author=DK Publishing|accessdate=March 21, 2012|page=516|chapter=Oils, Vinegars, and Flavorings: Vinegars}}</ref> It is made from [[rice]] (usually [[Glutinous rice|glutinous]]),<ref name="OSUgloss">{{cite book |
'''Black vinegar''' is an inky-black [[vinegar]] aged for a [[malt]]y, woody, and smoky flavor.<ref name="webmd" /><ref name="foodrep" /> It was first popularized in [[East Asia]], particularly [[southern China]], where in the city of [[Zhenjiang]] it became known as [[Chinkiang vinegar]].<ref>{{cite book|title=The Illustrated Cook's Book of Ingredients|year=2010|publisher=DK Publishing|location=New York |isbn=9780756667306 |url= https://books.google.com/books?id=TZdT_Kndq_8C&pg=PA516|author=DK Publishing|accessdate=March 21, 2012|page=516|chapter=Oils, Vinegars, and Flavorings: Vinegars}}</ref> It is made from [[rice]] (usually [[Glutinous rice|glutinous]]),<ref name="OSUgloss">{{cite book| url= http://food.oregonstate.edu/glossary/blackvinegar.html| chapter= Black Vinegar| last= Passmore| first= Jacki| year= 1991| title= The Encyclopedia of Asian Food and Cooking| publisher= [[Hearst Corporation|Hearst Books]] via [[Oregon State University]]| access-date= 2012-08-26| archive-url= https://web.archive.org/web/20140714205516/http://food.oregonstate.edu/glossary/blackvinegar.html| archive-date= 2014-07-14| url-status= dead}}</ref> or [[sorghum]], or in some combination of those, sometimes including [[wheat]] and [[millet]].<ref name="livestro">{{cite web| url= http://www.livestrong.com/article/274655-health-benefits-of-black-vinegar/| title= Health Benefits of Black Vinegar | date= October 9, 2010 | first=Christine| last= Switzer | publisher= [[Lance Armstrong Foundation|LiveStrong]]| accessdate=2012-08-26}}</ref> |
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A very different black vinegar is made on the [[Zhongyuan|central plains]] of China and is most associated with [[Shanxi province]].<ref name="donghu">{{cite web| url= http://english.cri.cn/4406/2009/03/05/1981s460791.htm| title= Sour Story - Shanxi Mature Vinegar | date= 2009-03-05 | publisher= CRIENGLISH.com |accessdate=2015-07-17}}</ref> Known as '''mature vinegar''' ({{zh|s=老陈醋|t=老陳醋|p=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. |
A very different black vinegar is made on the [[Zhongyuan|central plains]] of China and is most associated with [[Shanxi province]].<ref name="donghu">{{cite web| url= http://english.cri.cn/4406/2009/03/05/1981s460791.htm| title= Sour Story - Shanxi Mature Vinegar | date= 2009-03-05 | publisher= CRIENGLISH.com |accessdate=2015-07-17}}</ref> Known as '''mature vinegar''' ({{zh|s=老陈醋|t=老陳醋|p=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. |
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==Uses== |
==Uses== |
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Some{{Who|date=April 2020}} claim that black vinegar has numerous [[medicinal properties]],<ref>https://authoritynutrition.com/6-proven-health-benefits-of-apple-cider-vinegar/</ref> such as a tonic which may lower [[blood pressure]] and [[plasma cholesterol level|cholesterol levels]].<ref name="webmd">{{cite web| title= Is Black the New Black in Foods?| url=http://blogs.webmd.com/food-and-nutrition/2012/03/is-black-the-new-black-in-foods.html |
Some{{Who|date=April 2020}} claim that black vinegar has numerous [[medicinal properties]],<ref>https://authoritynutrition.com/6-proven-health-benefits-of-apple-cider-vinegar/</ref> such as a tonic which may lower [[blood pressure]] and [[plasma cholesterol level|cholesterol levels]].<ref name="webmd">{{cite web| title= Is Black the New Black in Foods?| url= http://blogs.webmd.com/food-and-nutrition/2012/03/is-black-the-new-black-in-foods.html| date= March 29, 2012| publisher= [[WebMD]]| first= Janet| last= Helm| accessdate= 2012-08-26| archive-url= https://web.archive.org/web/20120827104624/http://blogs.webmd.com/food-and-nutrition/2012/03/is-black-the-new-black-in-foods.html| archive-date= August 27, 2012| url-status= dead}}</ref><ref name="livestro"/> In Japan, ''kurozu'' is a somewhat lighter form of black vinegar, made just from rice. It has been marketed as a healthful drink.{{Citation needed|date=April 2020}} |
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Black vinegar has been used as a full-flavored but less expensive alternative to [[traditional balsamic vinegar]].<ref name="foodrep">{{cite web| title= Could Black Vinegar Be The New Balsamic? | url= http://www.foodrepublic.com/2012/08/17/could-black-vinegar-be-new-balsamic | first= Jess |last=Kapadia | date= August 17, 2012 | publisher= FoodRepublic.com| accessdate=2012-08-26}}</ref><ref name="OSUgloss"/> |
Black vinegar has been used as a full-flavored but less expensive alternative to [[traditional balsamic vinegar]].<ref name="foodrep">{{cite web | title= Could Black Vinegar Be The New Balsamic? | url= http://www.foodrepublic.com/2012/08/17/could-black-vinegar-be-new-balsamic | first= Jess | last= Kapadia | date= August 17, 2012 | publisher= FoodRepublic.com | accessdate= 2012-08-26 | archive-url= https://web.archive.org/web/20120821043428/http://www.foodrepublic.com/2012/08/17/could-black-vinegar-be-new-balsamic | archive-date= August 21, 2012 | url-status= dead }}</ref><ref name="OSUgloss"/> |
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== See also == |
== See also == |
Black vinegar is a traditional condiment in Chinese cuisine. According to existing written records, the ancient Chinese laborers used wine as a leavening agent to ferment and brew vinegar. Oriental vinegar originated in China, and there are at least three thousand years of documented history of making vinegar. In ancient China, "vinegar" was called "bitter wine," which also indicates that "vinegar" originated from "wine." [1]
Black vinegar is an inky-black vinegar aged for a malty, woody, and smoky flavor.[2][3] It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang it became known as Chinkiang vinegar.[4] It is made from rice (usually glutinous),[5]orsorghum, or in some combination of those, sometimes including wheat and millet.[6]
A very different black vinegar is made on the central plains of China and is most associated with Shanxi province.[7] Known as mature vinegar (simplified Chinese: 老陈醋; traditional Chinese: 老陳醋; 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.
Some[who?] claim that black vinegar has numerous medicinal properties,[8] such as a tonic which may lower blood pressure and cholesterol levels.[2][6] In Japan, kurozu is a somewhat lighter form of black vinegar, made just from rice. It has been marketed as a healthful drink.[citation needed]
Black vinegar has been used as a full-flavored but less expensive alternative to traditional balsamic vinegar.[3][5]
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