Vinegar - Clarifying Skin and Hair by Anita Grant Part 2: Types of Vinegars

By Guest Blogger Anita Grant of AnitaGrant.com.

It's ALL good!
Apple Cider Vinegar (aka: ACV or cider vinegar) made from - yup you guessed it - cider apples. It's often unfiltered and has a brownish-yellow coloured liquid.

Coconut and Cane Vinegars which are very common in India, the Phillipines and Indonesia. Coconut Vinegar is made from the sap of the coconut whereas Cane Vinegar is made from the sap of the sugar cane. Both are used in cooking, both have a cloudy white appearance and a sharp acidic taste.
Honey Vinegar also known as honeygar, it's a blend of apple cider vinegar & anti-bacterial Manuka honey.
Beer Vinegar created from beer brewed in the Netherlands, Germany & Austria. The flavour depends on the type of beer, hops & barley used and of course where & how it's made.
Chinese black vinegar which is made from a combination of rice, wheat, sorghum and/or millet with an inky black colour.
Fruit vinegar which is an infusion of whole raspberries, blueberries, figs, blood red oranges & pears added to red wine vinegar.
Sweet & Savoury Herb vinegars are an infusion of whole herbs, such as thyme, basil, chamomile, rose buds,lavender, rosemary or oregano. These vinegars can be made at home all you have to do is add a couple of sprigs of fresh or dried herbs to store-bought wine or white distilled vinegars. This will usually leave you with a light colour.
Malt vinegar which is the result of grain, softened by steeping in water and then allowed to germinate. Germination causes the natural enzymes to become active.
White Wine Vinegar created through the acetous fermentation of a selected blend of white wines. It's clear and goldish with a distinctly acidic taste and an aroma.
Rice or Rice Wine Vinegar obtained from the fermentation of sugars derived from rice.
Red wine vinegar, which is created by the fermentation of a selected blend of red wines.
LAST BUT NOT LEAST IS...
Balsamic Vinegar of Modena in Italy which are made from the white sugary Trebbiano grapes. The grapes are cooked and then matured by a long and slow vinegarization process of natural fermentation and aging. This process takes place in a series of casks made from different types of wood from around the region. Balsamic Vinegar has a dark brown colour, with a distinct, complex and sharp acidic flavour.
I have yet to use Balsamic Vinegar in my hair or on my skin but when I do I will provide an update and more importantly a recipe!