Ingredients associated with "Vinegar allergy":

These are the ingredients that we have associated with the vinegar allergen. If vinegar is selected in your user profile, recipes with the ingredients below will be marked as risky while searching for recipes to suit your allergy diet.


  • Achiote paste - made of crushed achiote seed, vinegar, salt, garlic and spices
  • Adobo seasoning - Latino spice mixture used in various countries including Mexico; made from ground chiles, herbs and vinegar
  • Aged balsamic vinegar - balsamic vinegar aged for a number of years to gain dark color and pungent sweetness
  • Aioli - strongly flavored garlic mayonnaise from the Provence region of southern France
  • Anchovy powder - paste made anchovies that are ground and sold in jars; combination of anchovies, vinegar, spices and water
  • Apple cider vinegar - vinegar made from apple cider or apple pulp
  • Apple vinegar - liquid produced from fermentation of ethanol
  • Balsamic vinegar - sweet aromatic vinegar from must of white grapes
  • Banon cheese - french cheese traditionally produced with goat milk; classically wrapped in chestnut leaves that have been soaked in marc, white wine or vinegar water; others are coated with pepper or seasoned with herbs
  • Barbaresco wine - italian red wine aged at least 2 years;has a spicy, rich flavor and are made with nebbiolo grapes
  • Barbecue sauce - liquid flavoring sauce; commonly made with tomato paste, spices, sweeteners and vinegar
  • Barbeque sauce - liquid flavoring sauce; commonly made with tomato paste, spices, sweeteners and vinegar
  • Beer vinegar - vinegar made from beer that is made in Germany, Austria and the Netherlands; often described as having a malty taste
  • Beni shoga - gingerroot that has been pickled in sweet vinegar and colored bright red; used as a garnish for many Japanese dishes including sushi
  • Black olive - Plant Olea europaea; olives picked ripe, cured in brine then dried, pickled or preserved
  • Brown mustard - mustard made from mustard greens
  • Cane vinegar - vinegar made from sugar cane juice, popular in Philippines; dark yellow to golden brown in color with a mellow flavor
  • Caper - edible bud and fruit of the caper shrub, usually consumed pickled as a seasoning or garnish
  • Chipotle - jalapeno that has been smoked
  • Chutney - spicy condiment which usually contains fruit, vinegar, sugar and spices; it can range in texture from chunky to smooth and in degrees of spiciness from mild to hot
  • Cider vinegar - vinegar made from apple cider or apple pulp
  • Cocktail onion - usually a pearl onion pickled in brine with small amounts of turmeric and paprika, but can be a red onion
  • Coconut vinegar - vinegar made from the sap of the coconut palm and used extensively in Southeast Asian and some Indian cuisine
  • Date vinegar - vinegar made from dates; a traditional product of the Middle East; has a rich fruity flavor and can substitute balsamic vinegar
  • Dijon mustard - a medium-hot mustard
  • Distilled vinegar - liquid produced from fermentation of ethanol
  • Dry mustard - typically sold in tins, used in cooking and can be mixed with water to become prepared mustard
  • Giardiniera - condiment made of serrano peppers, bell peppers, olives, celery, pimento, carrots, and cauliflower, marinated in vegetable oil, olive oil, soybean oil
  • Green chile enchilada sauce - enchilada sauce usually made from green chiles, jalapeno peppers and numerous spices
  • Green curry paste - curry paste is a blend of ghee, curry powder, vinegar, and other seasonings; green curry paste is made of green chili peppers, lemon grass, garlic, scallions, ginger root, coriander, caraway seed, and sometimes salt, kaffir lime skin and galangal root. Many other seasonings may be included
  • Green curry sauce - main ingredients consist of coconut milk, green curry paste, eggplant, sugar, fish sauce, kaffir lime leaves, and thai basil leavees
  • Green olive - Plant Olea europaea; olives picked green and pickled in brine
  • Honey vinegar - vinegar made from honey is rare, though commercially available honey vinegars are produced in Italy and France
  • Italian dressing - in the US - a vinagrette type salad dressing consisting of an emulsion of water, oil, vinegar or lemon juice, salt, pepper, minced onions and bell peppers, often sugar, and a variety of herbs including garlic, oregano, fennel, and dill; often bought bottled
  • Italian giardiniera - pickled vegetables (commonly onions, celery, zucchini, carrots and cauliflower)in red or white wine vinegar; similar to giardiniera except that it generally does not contain peppers
  • Ketchup - popular condiment made with ripened tomatoes; basic ingredients are tomatoes, vinegar, sugar, salt, allspice, cloves and cinnamon
  • Malt vinegar - vinegar made from malting barley; an ale is then brewed from this and allowed to turn into vinegar and aged
  • Marinated artichoke - tender artichokes, marinated in oil and vinegar
  • Mayonnaise - a thick dressing of egg yolks and other ingredients used for salads, sandwiches, etc
  • Mustard - thick paste made from mustard seeds
  • Pickle - cucumber preserved in brine or vinegar
  • Pickle relish - relish of chopped pickles
  • Pickled hot vegetable salad, giardiniera - condiment made of serrano peppers, bell peppers, olives, celery, pimento, carrots, and cauliflower, marinated in vegetable oil, olive oil, soybean oil
  • Pimento-stuffed green olive - olives picked green and pickled in brine, stuffed with a variety of large, heart-shaped, red chile peppers
  • Raisin vinegar - vinegar made from raisins, used in cuisines of Middle East and is produced in Turkey; it is cloudy and medium brown in color with a mild flavor
  • Red curry paste - curry paste is a blend of ghee, curry powder, vinegar, and other seasonings; red curry paste is made of red chili peppers, lemon grass, garlic, shallot, ginger root, coriander, cumin, trassi (shrimp paste), oil and sometimes salt, kaffir lime skin, and galangal root. Many other seasonings may be included
  • Red curry sauce - main ingredients consist of coconut milk, red curry paste, and fish sauce
  • Red wine vinegar - pale, pungent vinegar made from red wine
  • Rice vinegar - vinegar made from fermented rice or rice wine, is mild and slightly sweet and used widely in Japanese and Chinese cuisines
  • Sweet pickle - pickle cured in brine and preserved in sugar and vinegar
  • Sweet pickle relish - relish of chopped sweet pickles
  • Tarragon vinegar - vinegar derived from the tarragon plant
  • Tartar sauce - thick white sauce made from mayonnaise, finely chopped pickled cucumbers, capers, onions (or chives) and fresh parsley
  • Thousand island dressing - a variety of salad dressing, pink in color, a variant of Russian dressing, commonly made of mayonnaise, ketchup, and a mixture of finely chopped vegetables (most often pickles, bell peppers, and green olives)
  • Vinegar - liquid produced from fermentation of ethanol
  • White balsamic vinegar - Italian vinegar made from a different process than balsamic vinegar; grape undergoes pressurized cooking, which prevents the carmalization of flavor and color, then aged for 1 year
  • White vinegar - vinegar made from oxidizing a distilled alcohol or corn; high in acetic acid and is very sour and harsh-tasting
  • White wine vinegar - pale, pungent vinegar made from white wine
  • Wine vinegar - vinegar made from wine
  • Worcestershire sauce - widely used fermented liquid condiment originally manufactured by Lea & Perrins; a flavoring used in many dishes, especially with meat; made with malt vinegar, molasses, sugar, salt, anchovies, tamarind, onion, garlic, spices and flavoring
  • Yellow curry paste - curry paste is a blend of ghee, curry powder, vinegar, and other seasonings; yellow curry paste is made of red chili peppers, lemon grass, garlic, shallot, ginger root, tumeric, coriander, caraway seeds, trassi (shrimp paste), and sometimes salt, kaffir lime skin and galangal root. Many other seasonings may be included

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