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Recipes >> Afghani Recipes > Vinegar Recipes > Afghani, Vinegar Recipes

Afghani, Vinegar Recipes

Afghanistan has a wide varying terrain allowing for many different crops. Afghan cuisine is largely based upon the nation's chief crops: cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yogurt, whey), various nuts, and native vegetables, and fresh and dried fruits; Afghanistan is well known for its grapes. Afghanistan's culinary specialties reflect its ethnic and geographic diversity and has similarities with neighboring Iran,Tajikistan, Uzbekistan, Pakistan and Turkmenistan. It is similar to cuisines of the Middle-East and Central Asia and the South Asian Subcontinent. Khana Pakana is the source for authentic Afghani Recipes, Afghani Food, and Cooking Techniques from Afghanistan.


Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling. Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times and is an important element in European, Asian, and other cuisines.