خل
بفتح خاء معجمه و سکون لام مشدده بفارسی سرکه نامند
ماهیت آن
از اکثر چیزها مانند انکور و مویز و خرما و انجیر و شکر و آب نیشکر
و تاری و عسل و امثال اینها هر میوۀ آبدار و شیرین و از حبوب نیز مانند برنج و غیره
ترتیب می دهند و بهترین همه انکوریست که آب انکور را کرفته صاف نموده و یا بدون تصفیه
با ثفال عنب در خم خزفی و یا چینی که اندرون آن را پیه مالیده باشند ریخته و بر هر
صد رطل از ان ده رطل سرکۀ جیدر بزند و سر آن را بپوشند و بکل بکیرند و در آفتاب و یا
جای کرم بکذارند تا برسد و یا آنکه اولا در ان سرکه نریزند و بکذارند تا خوب بجوش آید
و خمر کردد پس در ان سرکه و نمک بریزند و بکذارند تا برسد و ترش کردد و خل خمر عبارت
ازین است و یا آنکه خمر خودبخود استحاله یافته خل کردد و خل تمر یعنی سرکۀ خرما آنست
که بکیرند خرما را و در هر ده رطل آن چهل رطل آب کرم شیرین صافی ریزند و در خم تازۀ
مقیر و یا پیه آلود ریخته سر آن را بسته در آفتاب کذارند یک هفته پس مالیده صاف کرده
در ده رطل از ان یکرطل سرکه جید و نیم اوقیۀ نمک ریزند و در خم کرده در جائی کذارند
که آفتاب همیشه بران بتابد تا برسد و از آب نیشکر و تار و میوه های آبدار و بسیار مانند
آب انکور است و از مویز و انجیر و نیشکر خشک کم آب و امثال اینها مانند خرما است و
از شکر و عسل چنان است که در آب کرم حل نمایند که در هر ده رطل آن چهل رطل آب باشد
و صاف نموده در خم کرده در آفتاب کذارند تا بجوش آید پس صاف کرده سرکۀ تند کهنه و قدری
نمک داخل آن نمایند و باز بکذارند تا برسد
طبیعت آن
انکوری آن مرکب القوی از جوهر حار لطیف قلیل و جوهر بارد لطیف کثیر
و در دوم سرد و خشک و کویند خشکی آن در سوم است و خرمائی و مویزی و انجیری و عسلی و
بعض اینها قریب بدان و عسلی کرم تر و خشک تر از ان و بعضی کمتر از انست و قوت قابضۀ
آنچه در ان قبضیت باشد مانند خل متخذ از کمثری و تفاح و سفرجل و امثال اینها زیاده
و خل مرکب از سه جزو می باشد جزو حار ناری که قوت تفتیح و نفوذ آن از انست و جزو بارد
ارضی که قوت قابضۀ آن از انست و جزو مائی بارد رطب و این غالب بر همه است و ازین جهت
مرخی و مضعف اعصاب است
افعال و خواص آن
قابض و بسیار مجفف و سریع النفوذ و رساننده قوی ادویه باعضا و ملطف
و قاطع اخلاط غلیظه امراض الراس طلا و نطول آن بتنهائی و یا با روغن زیت و یا روغن
کل ممزوج باهم جهت صداع حار صداعی که از آفتاب بهم رسیده باشد و یا از صفرا و یا بخارات
حار و یا حمام کرم و بدستور تر نمودن پارچه بدان و یا با سرکۀ که در کلاب جوشانیده
باشند و یا بر پیش سر انداختن و بوئیدن آن بتنهائی جهت تفتیح سدۀ مصفاه و نزلۀ حار
و صداع کرم و تقویت دماغ حار و با ادویۀ مناسبه مانند روغن بادام و روغن کل و کلاب
و آب خیار و امثال اینها جهت تسکین صداع حار سرسام و هذیان و بدستور بخور آن جهت امراض
مذکوره و تفتیح سدۀ خیشوم و همچنین چون بو آجر کرم و یا سک کرم کرده ریزند و یا سنکریزه
و یا آجر کرم کرده در ان اندازند و بخار آن را بکیرند چون یک وزن سرکه و دو وزن آن
آب و قدری شکر در ظرف خزفی سربسته که بر سر آن قمعی کذاشته و اطراف آن را بخمیر آرد
ماش مسدود کرده سوراخ قمع را بند کرده جوش دهند قدری پس بخار آن را که سوراخ قمع را
بکشایند که اندک اندک و بملائمت برآید و بر ورم کلو و حلق رسانند و بعد سه ساعت تجدید
کنند از سه چهار مرتبه زائل می کردد ان شاء اللّه تعالی العین لطوخ آن با عسل جهت کمنۀ
زیر چشم و خون مرده تحت جلد الاذن قطور آن جهت قتل کرم کوش و تسکین درد آن مجرب و بخور
آن جهت دوی و طنین و ثفل سامعه و تفتیح سدۀ مصفاه و باعث حدت سامعه الفم چون یک اوقیۀ
پیاز عنصل خشک را ورق کرده در سرکه بجوشانند تا مهرا شود و یک هفته در آفتاب کذارند
پس صاف نموده ناشتا هر روز دو درهم آن را بیاشامند جهت بدبوئی دهان که بمشارکت معده
باشد نافع و مضمضه بدان با نمک جهت قطع خون بن دندان که کنده باشند با زاج سفید جهت
تصفیه و جلای دندان و جهت قطع خون لثه و سستی آن و با شبت جهت رفع تحرک اسنان و غرغرۀ
آن جهت منع سیلان فضول بحلق و خناق و سقوط لهاه و درد دندان و با زیره و صعتر جهت تسکین
درد دندان و قروح لثه و خوردن آن اندک اندک جهت رفع زلوی در حلق مانده و سرفۀ مزمن
و نفس انتصاب که از کرمی باشد و خل جوز که کردکان هنکامی که مقدار بندقی بود در سرکه
اندازند و بکذارند تا برسد و بدان غرغره نمایند جهت خناق و امراض مذکورۀ دهان انفع
اعضاء النفس و الغذاء و النفض خل عنصل جهت سرفۀ بارد و ضیق النفس و امراض دماغی و طحال
و استسقا و خوردن سرکه جهت رفع تشنکی و اعانت بر هضم و قطع نزف الدم اعضای باطنی و
تحریک اشتها و کداختن بلغم و سپرز و تقطیع صفرا و تفتیح سدۀ ماساریقا و سپرز و رسانندۀ
اثر ادویه بطحال بمناسبت ترشی طعم سودا که در طحال است و مداومت آن ناشتا جهت قتل کرم
معده و طعامی که با سرکه پخته باشند مانع سیلان فضول است بمعده السم قئ کردن بعد خوردن
کرم کردۀ آن جهت رفع سمیت ادویۀ قتاله و جمود خون و شیر در معده و با نمک جهت رفع ضرر
فطر و سک دیوانه کزیده خصوصا سرکۀ انکوری و آشامیدن سرکۀ که انجیر یا مویز یا پوست
بیخ کبر در ان خیسانیده باشند ناشتا جهت تحلیل سپرز و استسقا و سرکۀ که در ان اندک
مازریون خیسانیده باشند با عسل جهت استسقا و رفع برودت رحم القروح و الاورام و الجرب
تحقین بسرکۀ کرم کرده با نمک بعد حقنۀ لینه جهت قروح امعا و قروح ساعیه و طلای آن جهت
منع انتشار قروح خبیثه و حمره بحا و جمره بجیم و نمله و جرب متقرح و بواسیر و داخس
و قوبا و ورم ظاهری و باطنی و مانع ورم جراحات تازه و خارش بدن و کزیدن حیوانات سمیۀ
حاره و سوختکی آتش و نیز طلای آن مانع قبول ماده است از مجاور خود و نطول آن جهت کزیدن
حیوانات سمی و جهت نزف الدم ظاهر و قطع سیلان آن و ضماد انجیری که در سرکه طبخ یافته
باشد جهت سوزش عضو و خشونت آن و با کبریت جهت نقرس و با بزرقطونا جهت کپۀ ارمنی که
دانه سال نامند مجرب با تکرار عمل و با آرد جو جهت خناق و ورم پستان و بناکوش و سائر
اورام حاره و با حرمل جهت خدر و کزاز و وجع مفاصل و با رماد کرم جهت غدد و ورم بارد
و بخور آنکه بر سنک کرم ریزند جهت بواسیر و مضر پیران و سوداوی مزاجان و صاحبان امراض
رئه مانند سرفۀ تازه و خشک و غیرها و ریاح غلیظه و درد مفاصل و ضعف احشا و باه و رحم
مضر اعصاب و اعضای عصبانی و باه و ناقهین و مبرودین و مداومت آن مورث استسقا و ضعف
بصر و زردی رنک رخسار و سحج و لاغری بدن مصلح آن شیرینیها و کوشت آب چرب و شراب سرخ
غلیظ و در رفع ضرر سرفه شیرینی و روغن بادام و ادویۀ ضیعفه الحراره و در ضعف اعصاب
عسل و ادویه حاره و در سحج لعابها مقدار شربت آن تا هفت مثقال بدل آن در بعضی امور
شراب و در بعضی آب لیمونست و کویند سرکۀ نارحیل و تاری مضر عصب نیستند
مخزن الادویه عقیلی خراسانی
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خل ؛ سرکه را گویند و سرکه را برومی آنسدن گویند و بسریانی خلا
و بزبان سیستانی سگ گویند... سرد است در دوم و خشکست در سوم و مخففست اعضای عصبانی
را زیان کند و جوهر سرد در او بیشتر است و به این سبب صفرا را قمع کند و اجزای او را
از هم جدا گرداند و سیلان خون را منع کند و چون غرغره کنند آماس کام و حنک را که از
حرارت بود، سود دهد... (از ترجمه صیدنه )
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سِرکه ( در متون طب سنتی با نام عربی آن
خَل) مایع ترشی است که از اکسید شدن اتانول موجود در آب سیب، آبجو و موادی از این قبیل
به دست می‌آید. معمولاً ۳ تا ۵ درصد از حجم سرکه‌ها، اسید استیک می‌باشد. سرکه‌های
طبیعی، اسید تاتاریک و جوهر لیموی کمتری دارند.
سرکه معمولی افزون بر داشتن آنتی بیوتیکهای
طبیعی، پس از تخمیر دارای اسید آمینه های بیولوژیک می شود، در صورتی که در سرکه مصنوعی
این ماده مهم وجود ندارد.
سرکه طبیعی ناظم متابولیسم بدن می باشد،
چون ترشح بزاق را زیاد می کند، ترشح بزاق از نظر علم بیوشیمی، دارای مقدار زیادی مواد
پروتئینی (آلبومین) است که غذا را بهتر حل و هضم می کند. همچنین اختلاط سرکه با بزاق
دهان، از دندانها در برابر فساد دفاع می کند.
سرکه محرک بدن است و برای پاره ای از داروها،
مانند آتروپینف ضدتریاک محسوب می شود. مدتها پیش سرکه را عامل سرطان زا می دانستند،
ولی هم اکنون تا اندازه ای آنرا عامل مبارزه با مواد تولید کننده سرطان (کانسروژن)
به حساب می آورند.
در رژیم نمک (زیان نمک و نخوردن آن) خوردن
سرکه مناسب است، چون سرکه نمک موجود در میوه ها را تحریک و زیاد نموده و از راه عرق
کردن بدن خارج می نماید. در رژیم گوشت نیز همین گونه عمل می نماید، و تنها برای مبتلایان
به بیماری کبد مناسب نیست. سرکه برای جلوگیری از چاقی و لاغری و همچنین در رژیم ضد
دیابت بسیار سودمند است.
در رژیم روماتیسم بایستی سرکه را با انگور فرنگی سبز Cassis و عسل مخلوط کرده
و میل نمایند، سرکه با داشتن مواد معدنی بسیار نافع است.
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به عربی خَلّ
الخَلّ هو محلول مخفف من حمض الخليك ويمكن الحصول على الخل بتخمير
ثمار معظم الفواكه مثل التمر أو العنب أو التفاح CH3COOH.
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به آذری سرکه:
Sirkə – üzümdən, almadan, baldan və s.-dən
hazırlanan turş maye.
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به عبری حومتس، خومتس:
חומץ הוא נוזל חמוץ הנוצר מחימצון של אתנול הנמצא ביין, בירה, שיכר תפוחים, או כמעט כל נוזל אחר המכיל אלכוהול. בחומץ יש בדרך-כלל בין שלושה לחמישה אחוזים של חומצה אצטית (CH3COOH;
שמה הכימי: חומצה אתנואית; זוהי החומצה הקרבוקסילית הפשוטה ביותר, לאחר חומצה מתנואית). חומץ טבעי מכיל גם כמויות מועטות של חומצה טרטרית וחומצת לימון.
חומץ מיוצר על ידי הוספת אם החומץ ליין או לסיידר. החימצון מתבצע באמצעות חיידקים, כפי שגילה לואי פסטר בשנת 1864.
לחומץ שימושים מגוונים במטבח, בניקיון וברפואה.
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به ازبکی سرکه:
Sirka suv va sirka kislotasidan iborat suyuq moddadir. Sirka kislotasi etanolning Acetobacteraceae tomonidan fermantatsiyalanishidan mahsul boʻladi.[1]Bugunda asosan oshxonada ishlatiladi, biroq tarixan u zaif kislota sifatida sanoat, tibbiyot va kundalik
roʻzgʻorda ishlatilib kelinadi. Sirka sekin yoki tez fermentlanish jarayonlari
orqali tayyorlanadi. Sekin jarayon anʼanaviy boʻlib, bir necha hafta yoki
oygacha choʻziladi. Uzoq fermentlanish muddati bakteriyalardan iborat zaharsiz
quyqa yigʻilishiga imkon beradi. Tezkor metodlarda suyuqlikka bakteriyalar
qoʻshilib, nasos yordamida kislorodlashtirish uchun havolantiriladi. Tez
fermentlanish muddati 20 soatdan uch kungacha boʻladi.
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به پنجابی سرکه:
سرکہ اک تیزابی پانی سار اے۔ ایہدے وچ ایسیٹک ایسڈ تے پانی ہوندا اے۔ ایہ کھان پین وچ ورتیا جاندا اے۔ ایہدا سواد کھٹا ہوندا اے تے ایہدے شیواں نوں بچان لئی وی رکھیا جاندا اے۔
سرکہ انسان دیاں پرنیاں کھان پین وچ ورتیاں جانوالیاں شیواں وچ آندا اے۔ سرکہ، سیب گنے، کھجور، ماکھیو تے کئی فروٹاں توں بندا اے۔
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به اردو سرکه:
سرکہ (عربی: خل ، انگریزی:Vinegar، فارسی: سرکہ) ایک تیزابی مادہ ہوتا ہے جو عام طور پر ایتھنول (شراب) یا کی تبخیر سے تیار کیا جاتا ہے۔ اسے آپ شراب کی اگلی شکل کہہ سکتے ہیں۔ انگور، گنا، جامن، سیب وغیرہ میں سے کسی کو برتن میں رکھ کر دھوپ میں رکھ کر بھی تیار ہو سکتا ہے جس میں اصل میں پھل سڑ کر سرکہ بنتا ہے۔ طبِ اسلامی، چینی طب وغیرہ میں فائدہ مند سمجھا جاتا ہے۔ بعض احادیثِ نبوی صلی اللہ علیہ و آلہ وسلم کے ذریعے اس کے فوائد بیان کیے جاتے ہیں۔ یہ مسامات میں آسانی سے نفوذ کرتا ہے اس لیے بعض ادویہ کو سرکہ میں ملا کر دیا جاتا ہے۔
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به ترکی استانبولی:
Sirke, yemeklerde, salatalarda tatlandırıcı
olarak veya salamura gibi
koruyucu olarak kullanılan ekşi meyve suyudur. Bu meyve çoğu kez yoğun asitli meyvelerden üzüm veya elma vb. olmaktadır.
Bir diğer şekilde anlatılacak olursa
'sirke', şarabın,
düşük alkollü içkilerin veya şekerli ve nişastalı çözeltilerin mayalanmasıyla meydana gelen, asetik asit içeren
sulu çözeltidir.
Bilimsel incelemeciler Lavoisier,
Chaptal, Persoon, Liebig, Pasteur'dür.
Sirkeleşme, sirke bakterisi (mycoderma aceti) denen bir
mikroorganizmanın yaptığı bir mayalanmadır. Sirke bakterisi alkollü
çözeltilerde gelişir ve alkolü yükseltgeyerek asetik asit ve suya dönüştürür.
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Vinegar
From Wikipedia, the
free encyclopedia
A variety of
flavored vinegars on sale in France (bottom rows)
Vinegar (Persian, Urdu, Punjabi, Uzbek, Turkish:سرکه
, Arabic: خَلّ)is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may
include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria.[1] Vinegar is now mainly used as a
cooking ingredient, or in pickling. As the most easily manufactured
mild acid, it has historically had a great variety
of industrial, medical, and domestic uses, some of which (such as its use as a general household
cleaner) are still commonly practiced today.
Commercial vinegar is produced either by
fast or slow fermentation processes. In general, slow methods are used with
traditional vinegars, and fermentation proceeds slowly over the course of
months or a year. The longer fermentation period allows for the accumulation of
a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source
liquid before adding air to oxygenate and promote the fastest fermentation. In
fast production processes, vinegar may be produced in 20 hours to three days.
Contents
[show]
Vinegar has been made and used by people
for thousands of years.[2] Traces of it have been found in
Egyptian urns from around 3000 BC.
Apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is often sold unfiltered and
unpasteurized with the mother of vinegar present,
as a natural product. It is often diluted with fruit juice or water or
sweetened (usually with honey) for consumption as a health beverage.[3]
Balsamic vinegar is an aromatic aged
vinegar produced in the Modena and Reggio Emilia provinces of Italy. The
original product—Traditional Balsamic Vinegar—is made from the concentrated
juice, or must, of white Trebbiano grapes. It is very dark brown, rich,
sweet, and complex, with the finest grades being aged in successive casks made
variously of oak, mulberry, chestnut, cherry, juniper, and ash wood. Originally
a costly product available to only the Italian upper classes, traditional
balsamic vinegar is marked "tradizionale" or "DOC" to
denote its Protected
Designation of Origin status,
and is aged for 12 to 25 years. A cheaper non-DOC commercial form described as
"aceto balsamico di Modena" (balsamic vinegar of Modena)[4] became widely known and available
around the world in the late 20th century, typically made with concentrated
grape juice mixed with a strong vinegar, then coloured and slightly sweetened
with caramel and sugar.
Regardless of how it is produced, balsamic
vinegar must be made from a grape product. It contains no balsam fruit. A high
acidity level is somewhat hidden by the sweetness of the other ingredients,
making it very mellow.
Vinegar made from beer is produced in the
United Kingdom, Germany, Austria, and the Netherlands. Although its flavor
depends on the particular type of beer from which it is made, it is often
described as having a malty taste. That produced in Bavaria is a light golden color with a very
sharp and not-overly-complex flavor.[citation needed]
Cane vinegar, made from sugarcane juice, is most popular in the Philippines,
in particular, the Ilocos Region of the northern Philippines
(where it is called sukang iloko), although it also is produced in
France and the United States. It ranges from dark yellow to golden brown in
color, and has a mellow flavor, similar in some respects to rice vinegar,
though with a somewhat "fresher" taste. Because it contains no
residual sugar, it is no sweeter than any other vinegar. In the Philippines, it
often is labeled as sukang maasim (Tagalog for "sour vinegar").
Cane vinegars from Ilocos are made in two
different ways. One way is to simply place sugar cane juice in large jars and
it will become sour by the direct action of bacteria on the sugar. The other
way is through fermentation to produce a local wine known as basi.
Low-quality basi is then allowed to undergo acetic acid
fermentation that converts alcohol into acetic acid. Contaminated basi also
becomes vinegar.
A white variation has become quite popular
in Brazil in recent years, where it is the cheapest type of vinegar sold. It is
now common for other types of vinegar (made from wine, rice and apple cider) to
be sold mixed with cane vinegar to lower the cost.[citation needed]
Sugarcane sirka is made from sugarcane
juice in Punjab, India. During summer people put cane juice in earthenware pots
with iron nails. The fermentation takes place due to the action of wild yeast.
The cane juice is converted to vinegar having a blackish color. The sirka is
used to preserve pickles and for flavoring curries.
Coconut vinegar, made from fermented coconut water or sap, is used extensively in
Southeast Asian cuisine (notably the Philippines), as well as in some cuisines
of India and Sri Lanka, especially Goan cuisine. A cloudy white liquid, it has a
particularly sharp, acidic taste with a slightly yeasty note.
The term "distilled vinegar" is
something of a misnomer when used in the US and North America, because it is
not produced by distillation but by fermentation of distilled alcohol. The
fermentate is diluted to produce a colorless solution of 5% to 8% acetic acid
in water, with a pH of about 2.6. This is variously known as distilled spirit,
"virgin" vinegar,[7] or white vinegar, and is used in
cooking, baking, meat preservation, and pickling, as well as for medicinal, laboratory, and
cleaning purposes.[8] The most common starting material in
some regions, because of its low cost, is malt,[9] or in the United States, corn
(maize). It is sometimes derived from petroleum.[10] Distilled vinegar in the UK is
produced by the distillation of malt to give a clear vinegar which maintains
some of the malt flavour.[9] Distilled vinegar is used
predominantly for cooking, although in Scotland it is used as an alternative to
brown or light malt vinegar. White distilled vinegar can also be used for
cleaning.
Chinese black
vinegar
Chinese black vinegar is an aged product made from
rice, wheat, millet, sorghum, or a combination thereof. It has an inky black color and a complex, malty
flavor. There is no fixed recipe, so some Chinese black vinegars may contain
added sugar, spices, or caramel color. The most popular variety, Zhenjiang vinegar, originates in
the city of Zhenjiang in Jiangsu Province, eastern China.[11] Shanxi mature vinegar is
another popular type of Chinese vinegar that is made exclusively from sorghum
and other grains[clarification
needed]. Nowadays in Shanxi province, there are still some traditional vinegar
workshops producing handmade vinegar which aged for at least five years with a
high acidity. Only the vinegar made in Taiyuan and some counties in Jinzhong
and aged for at least three years is considered authentic Shanxi mature vinegar
according to the latest national standard.
A somewhat lighter form of black vinegar,
made from rice, is produced in Japan, where it is called kurozu.
Persimmon
vinegar produced in South Korea
Fruit vinegars are made from fruit wines, usually without any additional
flavoring. Common flavors of fruit vinegar include apple, blackcurrant, raspberry, quince, and tomato. Typically, the flavors of the
original fruits remain in the final product.
Most fruit vinegars are produced in Europe,
where there is a growing market for high-price vinegars made solely from
specific fruits (as opposed to non-fruit vinegars that are infused with fruits
or fruit flavors).[12] Several varieties, however,
also are produced in Asia. Persimmon vinegar, called gam sikcho,
is popular in South Korea. Jujube vinegar, called zaocu or hongzaocu,
and wolfberry vinegar are produced in China.
Vinegar made from honey is rare, although
commercially available honey vinegars are produced in Italy, Portugal, France,
Romania, and Spain.
In Japan, an aged vinegar also is made
from Job's tears, a tall, grain-bearing, tropical plant. The vinegar is similar in flavor
to rice vinegar.
A byproduct of commercial kiwifruit growing is a large amount of waste in
the form of misshapen or otherwise-rejected fruit (which may constitute up to
30 percent of the crop) and kiwifruit pomace, the presscake residue left after
kiwifruit juice manufacture. One of the uses for this waste is the production
of kiwifruit vinegar, produced commercially in New Zealand [13] since at least the early 1990s,
and in China in 2008.[14]
Kombucha vinegar is made from kombucha, a symbiotic culture of yeast and bacteria. The bacteria produce a
complex array of nutrients and populate the vinegar with bacteria that some
claim promote a healthy digestive tract, although no scientific studies have
confirmed this. Kombucha vinegar primarily is used to make a vinaigrette, and is flavored by adding
strawberries, blackberries, mint, or blueberries at the beginning of
fermentation.
Malt vinegar, also called alegar, is made
by malting barley, causing the starch in the grain to turn
to maltose. Then an ale is brewed from the maltose and allowed to turn
into vinegar, which is then aged. It is typically light-brown in color. In the
United Kingdom and Canada, malt vinegar (along with salt) is a traditional
seasoning for fish and chips, but some commercial fish and chip shops use non-brewed condiment.
Palm vinegar, made from the fermented sap
from flower clusters of the nipa palm (also called attap palm), is used
most often in the Philippines, where it is produced, and where it is
called sukang paombong. It has a citrusy flavor note to it[15]and imparts a distinctly musky aroma.
Its pH is between five and six.
Pomegranate vinegar (Hebrew: חומץ רימונים) is used widely in Israel as a dress for salad but also in meat
stew and in dips.[16]
Raisin vinegar
Vinegar made from raisins, called khall
ʻinab (Arabic: خل عنب "grape vinegar") is used in cuisines of the Middle East, and is
produced there. It is cloudy and medium brown in color, with a mild flavor.
Rice vinegar is most popular in the cuisines
of East and Southeast Asia. It is available in "white" (light
yellow), red, and black varieties. The Japanese prefer a light rice vinegar for
the preparation of sushi rice and salad dressings. Red rice
vinegar traditionally is colored with red yeast rice. Black rice vinegar (made with black
glutinous rice) is most popular in China, and it is also widely used in other
East Asian countries.
White rice vinegar has a mild acidity with
a somewhat "flat" and uncomplex flavor. Some varieties of rice
vinegar are sweetened or otherwise seasoned with spices or other added
flavorings.
Sherry vinegar is linked to the production of sherrywines of Jerez. Dark-mahogany in color, it is made
exclusively from the acetic fermentation of wines. It is concentrated and has
generous aromas, including a note of wood, ideal for vinaigrettes and flavoring
various foods.
The term 'spirit vinegar' is sometimes
reserved for the stronger variety (5% to 21% acetic acid) made from sugar cane
or from chemically produced acetic acid.[8] To be called "Spirit
Vinegar", the product must come from an agricultural source and must be
made by "double fermentation". The first fermentation is sugar to
alcohol and the second alcohol to acetic acid. Product made from chemically
produced acetic acid cannot be called "vinegar". In the UK the term
allowed is "Non-brewed condiment".
Wine vinegar is made from red or white
wine, and is the most commonly used vinegar in Southern and Central Europe, Cyprus and Israel. As with wine, there is a considerable
range in quality. Better-quality wine vinegars are matured in wood for up to
two years, and exhibit a complex, mellow flavor. Wine vinegar tends to have a
lower acidity than white or cider vinegars. More expensive wine vinegars are
made from individual varieties of wine, such as champagne, sherry, or pinot
gris.
Vinegar is commonly used in food
preparation, in particular in pickling processes, vinaigrettes, and
other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise.
Vinegar is sometimes used while making chutneys. It is often used as a condiment. Marinades often contain vinegar. In terms of
its shelf life, vinegar's acidic nature allows it to last indefinitely without
the use of refrigeration.[17]
·
Condiment for beetroot – cold, cooked beetroot is commonly eaten with vinegar and other
ingredients
·
Condiment for fish and chips (UK: chips; US: French fries) –
in Britain, Ireland, Canada, and Australia, salt and malt vinegar is sprinkled
on chips. In Canada, white vinegar is also often used.
·
Flavoring for potato chips (UK: crisps) – many American,
Canadian, British, and Australian manufacturers of packaged potato chips
include a variety flavored with vinegar and salt.
·
Vinegar pie – a North American variant on the dessert called chess pie. It is flavored with a small amount of
cider vinegar and some versions also contain raisins, spices and sour cream.[18]
·
Pickling – any vinegar can be used to pickle foods.
·
Cider vinegar and sauces – cider vinegar usually is not suitable for use in
delicate sauces.
·
Apple cider vinegar – Usually placed on the table in small bowls or cups so
that people can dip their crab meat into it. Also mixed with water and used to
steam crabs.[19]
·
Substitute for fresh lemon juice – cider vinegar can usually be substituted
for fresh lemon juice in recipes and obtain a pleasing effect although it lacks
the vitamin C.
·
Saucing roast lamb – pouring cider vinegar over the meat
when roasting lamb, especially when combined with honey or when sliced onions
have been added to the roasting pan, produces a sauce.
·
Sweetened vinegar is used in the dish of pork knuckles and ginger stew, which is made among Chinese people of Cantonese
backgrounds to celebrate the arrival of a new child.[20]
·
Red vinegar – Sometimes used in Chinese soups.
·
Flavoring – used in the Southern U.S. to flavor collard greens, green beans, black-eyed peas, or cabbage to taste.
·
Vinegar – especially the coconut, cane, or palm variety – is one of the
principal ingredients of Philippine cuisine.
·
White vinegar can be used as flavoring in ham and beans.
Several beverages are made using vinegar,
for instance Posca. The ancient Greek oxymel is a drink made from vinegar and
honey, and sekanjabin is a traditional Persian drink similar to oxymel. Other preparations
range from simply mixing sugar water or honey water with small amounts of
fruity vinegar, to making syrup by laying fruit or mint in vinegar essence for
several days, then sieving off solid parts, and adding considerable amounts of
sugar. Some prefer to also boil the result as a final step. These recipes have
lost much of their popularity with the rise of carbonated beverages, such as
soft drinks.
Many traditional remedies and treatments have been ascribed to vinegar over millennia
and in many different cultures,[citation needed] although no medical uses are verified
in controlled clinical trials. Some folk medicine uses have side effects that represent health risks.[21]
Small amounts of vinegar (approximately
25 g of domestic vinegar) added to food, or taken along with a meal, were
proposed in preliminary research to reduce the glycemic index of carbohydrate food for people
with and without diabetes.[22][23]
Some preliminary research indicates that
taking vinegar with food increases satiety and reduces the amount of food
consumed.[24][25]
The growth of several common foodborne
pathogens sensitive to acidity is inhibited by common vinegar (5% acetic acid).[26][27]
Among these are:
·
Clostridium botulinum (which can survive anaerobic conditions and high temperatures and
is thus not always affected by sterilization)
The active ingredient in vinegar, acetic acid, can effectively kill mycobacteria, as tested against
drug-resistant tuberculosisbacteria as well as other mycobacteria.[27]
The phenolic composition analysis of
vinegar shows the presence of numerous flavonoids, phenolic acids and aldehydes.[28][29]
Applying vinegar to common jellyfish stings deactivates the nematocysts, although not as effectively as hot
water.[30] This does not apply to
the Portuguese man o' war, which, although generally considered to be a jellyfish, is not; vinegar
applied to Portuguese man o' war stings can cause their nematocysts to
discharge venom, making the pain worse.[31]
Vinegar is not effective against lice.[32] Combined with 60% salicylic
acid, it is significantly more effective than placebo for the treatment of
warts.[33]
Like other acids, the acetic acid in vinegar attacks the enamel
of the teeth and will cause decay and sensitivity in the teeth. As with other
acids, some organizations recommend minimizing consumption, minimizing time in
the mouth, not swirling it in the mouth, and counteracting the effects by using
a baking soda mouth rinse.[34]
Esophageal injury by apple cider vinegar
tablets has been reported, and, because vinegar products sold for medicinal
purposes are neither regulated nor standardized, they vary widely in content,
pH, and other respects.[35] Long-term heavy vinegar
ingestion has one recorded case of possibly causing hypokalemia, hyperreninemia, and osteoporosis.[36]
White vinegar is often used as a household
cleaning agent.[37] Because it is acidic, it can
dissolve mineral deposits from glass, coffee makers, and other smooth surfaces.[38] For most uses, dilution with
water is recommended for safety and to avoid damaging the surfaces being
cleaned.
Vinegar is an excellent solvent for
cleaning epoxy resin and hardener, even after the epoxy has begun to harden. Malt vinegar
sprinkled onto crumpled newspaper is a traditional, and still-popular, method
of cleaning grease-smeared windows and mirrors in the United Kingdom.[39] Vinegar can be used for
polishing brass or bronze. Vinegar is widely known as an effective cleaner of
stainless steel and glass.
Vinegar has been reputed to have strong
antibacterial properties. One test by Good Housekeeping's microbiologist found
that 5% vinegar is 90% effective against mold and 99.9% effective against
bacteria,[40] though another study showed
that vinegar is less effective than Clorox and Lysol against poliovirus.[41] In modern times experts have
advised against using vinegar as a household disinfectant against human
pathogens, as it is less effective than chemical disinfectants.[21]
Vinegar is ideal for washing produce
because it breaks down the wax coating and kills bacteria and mold. The editors
of Cook's Illustrated found vinegar to be the most effective and safest way to
wash fruits and vegetables, beating antibacterial soap, water and just a scrub
brush in removing bacteria.[42]
Vinegar has been marketed as an
environmentally-friendly solution for many household cleaning problems. For
example, vinegar has been cited recently as an eco-friendly urine cleaner for
pets.[43][unreliable source?]
Vinegar is effective in removing clogs from
drains, polishing silver, copper and brass as well as ungluing sticker-type
price tags.[44] Vinegar is one of the best ways
to restore color to upholstery like curtains and carpet.[42]
Vinegar also can help remove wallpaper. If the paper is coated with a mixture of
vinegar and boiling water, it breaks down the glue for easy removal.[42]
20% acetic acid vinegar can be used as
a herbicide.[45] Acetic acid is not absorbed
into root systems; the vinegar will kill top growth, but perennial plants may
reshoot.[46]
Most commercial vinegar solutions available
to consumers for household use do not exceed 5%. Solutions above 10% require
careful handling, as they are corrosive and damaging to the skin.[47]
When a bottle of vinegar is opened, mother of vinegar may
develop. It is considered harmless and can be removed by filtering.[48]
Vinegar eels (Turbatrix aceti), a
form of nematode, may occur in some forms of vinegar unless the vinegar is kept covered.
These feed on the mother of vinegar and can occur in naturally fermenting
vinegar.[49]
Some countries prohibit the selling of
vinegar over a certain percentage acidity. As an example, the government of
Canada limits the acetic acid of vinegars to between 4.1% and 12.3%.[50]
According to legend, in France during
the Black Plague, four thieves were able to rob houses of plague victims without being
infected themselves. When finally caught, the judge offered to grant the men
their freedom, on the condition that they revealed how they managed to stay
healthy. They claimed that a medicine woman sold them a potion made of garlic
soaked in soured red wine (vinegar). Variants of the recipe, called Four Thieves Vinegar, have been passed down for hundreds of years and are a staple of New Orleans hoodoo practices.[51][52]
A solution of vinegar can be used for water slide decal application
as used on scale models and musical instruments, among other things. One part
white distilled vinegar (5% acidity) diluted with two parts of distilled or
filtered water creates a suitable solution for the application of water-slide
decals to hard surfaces. The solution is very similar to the commercial
products, often described as "decal softener", sold by hobby shops.
The slight acidity of the solution softens the decal and enhances its
flexibility, permitting the decal to cling to contours more efficiently.
When baking soda and vinegar are combined,
the bicarbonate ion of the baking soda reacts to form carbonic acid, which decomposes into carbon dioxide and water.
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