Black vinegar
Black vinegar is an inky black vinegar aged for a rich, mellow, malty, woodsy 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, perhaps including wheat and millet.[5]
Uses
Some promote black vinegar for its medicinal properties, 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; research on kurozu has suggested it has anti-cancer properties in vivo on rats[6][7] and in vitro on human cancer cells.[8]
Black vinegar has been used as a full-flavored but less expensive alternate to Traditional Balsamic Vinegar.[2][4]
References
- ↑ 1.0 1.1 Helm, Janet (March 29, 2012). "Is Black the New Black in Foods?". WebMD. Retrieved 2012-08-26.
- ↑ 2.0 2.1 Kapadia, Jess (August 17, 2012). "Could Black Vinegar Be The New Balsamic?". FoodRepublic.com. Retrieved 2012-08-26.
- ↑ DK Publishing (2010). "Oils, Vinegars, and Flavorings: Vinegars". The Illustrated Cook's Book of Ingredients. New York: DK Publishing. p. 516. ISBN 9780756667306. Retrieved March 21, 2012.
- ↑ 4.0 4.1 Passmore, Jacki (1991). "Black Vinegar". The Encyclopedia of Asian Food and Cooking. Hearst Books via Oregon State University.
- ↑ 5.0 5.1 Switzer, Christine (October 9, 2010). "Health Benefits of Black Vinegar". LiveStrong. Retrieved 2012-08-26.
- ↑ Shimoji, Yumi; Kohno, Hiroyuki; Nanda, Kumiko; Nishikawa, Yasushi; Ohigashi, Hajime; Uenakai, Kazuo; Tanaka, Takuji (2004). "Extract of Kurosu, a Vinegar From Unpolished Rice, Inhibits Azoxymethane-Induced Colon Carcinogenesis in Male F344 Rats". Nutrition and Cancer 49 (2): 170–3. doi:10.1207/s15327914nc4902_8. PMID 15489210.
- ↑ Fukuyama, N; Jujo, S; Ito, I; Shizuma, T; Myojin, K; Ishiwata, K; Nagano, M; Nakazawa, H et al. (2007). "Kurozu moromimatsu inhibits tumor growth of Lovo cells in a mouse model in vivo". Nutrition 23 (1): 81–6. doi:10.1016/j.nut.2006.10.004. PMID 17189090.
- ↑ Nanda, K; Miyoshi, N; Nakamura, Y; Shimoji, Y; Tamura, Y; Nishikawa, Y; Uenakai, K; Kohno, H et al. (2004). "Extract of vinegar "Kurosu" from unpolished rice inhibits the proliferation of human cancer cells". Journal of experimental & clinical cancer research 23 (1): 69–75. PMID 15149153.
