Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
is a dark, mild, almost sweet vinegar with an appealing depth of flavor that can be emulated by balsamic vinegar. Black vinegar is usually made from glutinous rice or sorghum, from which it derives its distinctive taste. The better black vinegars can have an impressive complexity of flavors and aromas, ranging from smoky to wine-yeasty. In central China and some parts of the north, black vinegar is added to almost every dish.
Modified and compiled for the FOOD RESOURCE, Public Health and Human Sciences, Oregon State University