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You are here: Home / Condiments / Vinegar / Cane Vinegar

Cane Vinegar

This page first published: Jun 27, 2004 · Updated: May 8, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Cane vinegar is made from syrup from sugar cane.

The cane is harvested, crushed to extract the juice, simmered down into a syrup, and the syrup fermented into vinegar.

Good ones are also aged in oak barrels.

It has a mellow flavour like malt vinegar, with an added freshness in the mouth. It is not sweet, but it is less harsh than distilled vinegars.

The quality varies, and the colour ranges from dark yellow to golden brown.

Cane vinegar is made in both the Philippines, France and in Louisiana.

It is a relatively new undertaking in Louisiana, started by a company called “Steen’s” from sugar cane grown in Louisiana.

In France, the Delouis vinegar company is making it from sugar cane juice imported from Martinique.

Substitutes

Champagne vinegar, white wine vinegar, cider vinegar, rice wine vinegar.

Storage Hints

Store at room temperature for up to 2 years.

Language Notes

Cane Vinegar is called “sukang iloko” in the Philippines.

Tagged With: Vinegar

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