Cider vinegar

Cider vinegar is a type of vinegar made from fermented apple cider. The fermentation process converts the sugars in apple juice first into alcohol (hard cider) and then into acetic acid by bacteria. This gives cider vinegar its characteristic sharp, tangy flavour and aroma.

Cider vinegar is used as a flavouring agent and preservative in a variety of foods, adding a distinctive acidic note. It is commonly found in salad dressings, marinades, sauces, chutneys, and pickles. Manufacturers also use it in baked goods and some processed meats.

Cider vinegar is not considered a food additive and does not have an E-number. It is widely consumed in the UK as part of the diet. Some research suggests potential benefits for blood sugar control and weight management, but the evidence is not conclusive and more high-quality studies are needed. The NHS advises that while moderate consumption is generally safe, excessive intake could potentially harm tooth enamel due to its acidity.