Broccoli

Black vinegar is an inky-black vinegar aged for a malty, woody, and smoky flavor.^[1][2] It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang it became known as Chinkiang vinegar.^[3] It is made from rice (usually glutinous),^[4] or sorghum, or in some combination of those, sometimes including wheat and millet.^[5]

A very different black vinegar is made on the central plains of China and is most associated with Shanxi province.^[6] 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.

Uses

Some^[who?] claim that black vinegar has numerous medicinal properties,^[7] such as a tonic which may lower blood pressure and cholesterol levels.^[1][5] 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.^[2][4]

See also

• Chinese rice vinegars

References