Non-brewed condiment is a vinegar substitute created with water, acetic acid, flavourings and caramel colour. It is used widely at fish and chip shops throughout the United Kingdom instead of malt vinegar. It is also used in salads.
Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar, and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally.
Non-brewed condiment is acetic acid mixed with colourings and flavourings, making its manufacture a very quick process. According to Trading Standards in the UK, it can not be labelled as vinegar or even put in traditional vinegar bottles if it is being sold or put out on counters in chippies.
It dates back to the temperance movement and was used as a substitute for vinegar by people whose faith/beliefs did not allow them to take alcohol, despite the fact that the making of vinegar converts alcohol into an alcohol-free liquid in many cases.
Read more about Non-brewed Condiment: Origin of The Term 'Non-brewed Condiment'
Famous quotes containing the word condiment:
“The fruits eaten temperately need not make us ashamed of our appetites, nor interrupt the worthiest pursuits. But put an extra condiment into your dish, and it will poison you.”
—Henry David Thoreau (1817–1862)