Each: Vinegar

Vinegar is a liquid made from the fermentation of ethanol by acetic acid bacteria. It's essentially a dilute solution of acetic acid and water, with trace amounts of other chemicals that give it flavor. Common sources for vinegar production include wine, cider, malt, and distilled spirits.

Vinegar is primarily used as a food flavoring and preservative. Its sharp, acidic taste adds tang to salad dressings, marinades, sauces, and pickles. It also helps to inhibit the growth of spoilage microorganisms, extending the shelf life of certain foods.

Vinegar is Generally Recognized As Safe (GRAS) by the FDA for use in food. While generally safe, highly concentrated acetic acid can irritate the skin and eyes. Some research suggests potential benefits for blood sugar control when consumed in moderation, but more studies are needed. JECFA has evaluated vinegar and established a standard for its identity and quality.