Aromatic Vinegar

What Is Infused Vinegar?

Infused vinegar is a plain vinegar (grape, apple or white vinegar) that has been flavored by steeping it for a while with fresh herbs, spices or fruit. During this steeping, the aroma and taste of the added ingredient transfers into the vinegar.

It can be made with herbs such as thyme, rosemary, basil, garlic, or with fruits such as raspberry and sour cherry. The result is a seasoning that adds a pleasant aroma to the tartness of plain vinegar, giving flavor on its own in salads and marinades.

Nutritional Value of Infused Vinegar

Since infused vinegar is used as a seasoning in very small amounts, its contribution to a meal's nutritional value is low; therefore no detailed nutrition table is given here. Vinegars are generally very low in calories.

How Should Infused Vinegar Be Used?

Infused vinegar is used in small amounts to add taste and aroma. In a balanced diet, it is a flavoring used in moderation, like other seasonings.

This information is general; infused vinegar is a food, not a substitute for medical treatment.

How to Choose Infused Vinegar?

Good infused vinegar is clear (or with its natural color from the fruit), pleasant-smelling and retains its aroma. Cloudy products or those with a moldy or off smell are not preferred.

• Smell should be pleasant and distinct
• Color should be natural and clear
• There should be no off smell or mold

How to Store Infused Vinegar?

Infused vinegar is stored in its sealed bottle, in a cool and dark place; the vinegar's acidity makes it durable. In homemade versions, if the flavoring herbs are strained out after a while, the taste stays more balanced and clear.

Using Infused Vinegar in the Kitchen

Infused vinegar is used mostly in salad dressings (vinaigrette), marinades, seafood and vegetable dishes; also as a finishing touch on sauces and soups. Its aroma enriches the vinegar's tartness, so it is noticeable even in small amounts.

How Is Infused Vinegar Made at Home?

Washed and dried herb sprigs or fruit are placed in a clean bottle, vinegar is added on top, and it is left to steep for a few weeks in a cool, dark place; it is then strained and transferred to a clean bottle. Keeping the ingredients fully submerged in vinegar prevents spoilage.

Frequently Asked Questions

Which herbs are used to make infused vinegar?

Thyme, rosemary, basil, tarragon and garlic are commonly used; fruity versions are also made with fruits like raspberry and sour cherry. The choice depends on the recipe and taste preference.

Does infused vinegar spoil?

Vinegar's acidity is a preservative; however, in homemade versions the herbs stay in for a long time and, if not properly covered, cloudiness can occur. Strained and stored clear vinegar keeps for a long time.

What is the difference between infused vinegar and regular vinegar?

Infused vinegar is plain vinegar with added herb, spice or fruit aroma; this extra aroma makes it more flavorful on its own in salads and marinades.