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| Latin: |
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| Origin: |
Vinegar is a liquid commonly produced by fermentation of grains, hence the name rice vinegar. There are different kinds of vinegar due to the different processing methods and original materials used, such as millet, wheat, sorghum or alcoholic drink, distillers¡¦grains and others containing acetic acid.
The Chinese black vinegar, used traditionally in braises and sauces, with a rich but mild taste, is made from rice, wheat, millet, or sorghum. Like balsamic vinegar, which it somewhat resembles, Chinese black vinegar can have, if well aged, a striking complexity of flavor and aroma.
Rice wine vinegar is white to golden in color with a light clean taste. It adds a mild acidity to foods. |
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| Properties: |
| Sour and bitter in flavor, warm in nature, it is related to the channels of the liver and stomach. |
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| Functions: |
Dissipates blood stasis, arrests bleeding, clears away toxic materials, destroys intestinal parasites and flavoring.
Vinegar also stimulates appetite, yields refreshing action on the brain with vapor inhalation, and can also remove the poisonous quality of fish, meat and vegetable. |
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| Applications: |
Vinegar is applied in postpartum bleeding, nose-bleeding, lumps and mass in abdomen, jaundice, hemoptysis (blood in sputum), tawny sweat, skin and external diseases.
1. For ascaris (worms) in the biliary ducts:
To 30-60 ml vinegar, add warmed boiled water, and drink in a draught.
2. For acute or chronic hepatitis (inflammation of the liver):
Prepare 500 g fresh pig's ribs and place into 1,000 ml vinegar with 125 g brown sugar. Boil the vinegar for 30 minutes. Obtain the solution. For adults, 30-40 ml and 10-15 ml for children 5-10 years of age, 3 times daily after meals for 1 month as a therapeutic course. Three courses may be administered.
3. For jaundice:
Use 100 ml vinegar in which 30 g root of milk vetch root, 6 g cinnamon twigs and 20 g root of herbaceous peony are added. Pour in some water and boil it. Drink the decoction, once a day for 7 days. |
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| Dosage and Administration: |
| To be used to cook meat and fish dishes, eaten togther with rice or bread; it can be mixed with decoction or drugs for oral administration, or warmed up to fumigate offensive odor, rinse the mouth, or mixed with herbs for external application. |
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| Cautions on Use: |
| Vinegar should be avoided by those who suffer from excessive dampness of the spleen and stomach, flaccidity, arthralgia-syndrome, spasm of muscles, or show symptoms of the initial stage of febrile diseases caused by exopathogen. |
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| Toxic or Side Effects: |
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| Modern Researches: |
| Vinegar mainly contains extract, ash, volatile acid, nonvolatile acid, reducing sugar. The concrete substances it contains are higher alcohols, hydroxy-butanone, dihydroxyacetone, tyrosol, acetaldehyde, formaldehyde, acetal, acetic acid (the content is 3 to 5 percent), succinic acid, oxalic acid and sorbose. |
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