Black Vinegar Doesn’t Just Season a Dish–It Transforms It

Many vinegars are used to cut through fat, to add sharp counterbalance to oil in a dressing, or to amp up the sour notes in a complex sauce. But black vinegar is far more than just a blade of acid. With hints of licorice and malt held together by a distinct umami earthiness that permeates the whole condiment, it’s transformative, providing both acidity and complexity to round out a dish.