Oils, and Vinegars – A to Z

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Cane Vinegar

Cane Vinegar has a mellow flavour like malt vinegar, with an added freshness in the mouth. It is not sweet, but it is less harsh than distilled vinegars. The quality varies, and the colour ranges from dark yellow to golden brown.

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Chinkiang Vinegar

Zhenjiang or Chinkiang vinegar is a rice-based black vinegar widely used in Chinese cuisine.

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Extra Virgin Olive Oil

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavour of fresh olives.

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Index – Oils and Vinegars

There are a number of sauces, oils, and vinegars used in our recipes or referenced in our world cuisine pages. This is the sub-index for the sauces, oils, and vinegars that we have listed in the glossary. Each listing has information, availability, substitution, and nutritional data where applicable.

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Mustard Oil

Mustard Seed Oil is a pungent oil derived from crushed mustard seed. Used most commonly as a culinary ingredient in Indian cooking, mustard seed oil is the second richest source of omega 3 fats.

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Rice Wine Vinegar

Rice wine vinegar (also called rice vinegar) is popular in Asian cuisines and they’re sweeter, milder, and less acidic than Western vinegars. Whilst called “rice wine vinegar” they’re made from rice, not rice wine.

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Umeboshi Vinegar

Japanese Umeboshi Vinegar is not really vinegar but a pleasantly tart and salty juice extracted from making pickled Umeboshi plums.

As it isn’t fermented, it is suitable for those who are yeast intolerant and contains many of the healing qualities and nutrients associated with the pickled plums. Plum vinegar is produced during the pickling process …

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Walnut Oil

Walnut oil is pressed from raw or roasted walnuts. Nut oils have become increasingly popular with chefs where they are typically used in dressing or in in finishing sauces.

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Yuzu Vinegar

Yuzu Vinegar is a dark, gold-coloured vinegar with a citrus taste to it.

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