Taiwanese black vinegar is the wild child of the black vinegar family. It’s got a tangy, fruity taste that goes perfectly with Taiwanese food, but also great as a seasoning for grilled meats or cold salads. You could use it as a vegan sub for Worcestershire or in Japanese recipes for tonkatsu sauce and yakisoba. Compared to other vinegars, it’s a bit lower in acidy at 3.1%. This black vinegar is fermented naturally, steeped with pomelos, ume plums, and Taiwan lemons. It’s colored with true caramel and has a hint of licorice extract.