The terms “cider vinegar” and “apple cider vinegar” are generally used interchangeably to describe the same product. This is a vinegar made from fermented apple juice. The apples are crushed, and the juice is extracted. Yeasts and other microorganisms convert the sugars in the juice into alcohol, creating cider. Subsequently, bacteria transform the alcohol into acetic acid, the key component that gives vinegar its characteristic sour taste and properties.
This type of vinegar has gained popularity for its potential health benefits and versatile uses. Historically, it has been employed in food preservation and as a traditional remedy for various ailments. Its mild acidity makes it a suitable ingredient in salad dressings, marinades, and sauces, adding a tangy flavor profile to dishes. Beyond culinary applications, some individuals incorporate it into their wellness routines, although scientific evidence supporting all claims remains a subject of ongoing research.
