Taiwanese black vinegar is the wild child of the black vinegar family, more analogous to Worcestershire sauce than the Chinese black grain vinegars it’s commonly associated with. It’s used all across Taiwanese cuisine, from seasoning Oyster Vermicelli and Dan Zai noodles to dipping soup dumplings. Add a couple drops to soups and stews with a healthy grind of white pepper for a journey back to the streets of Taiwan.

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. It’s not a good substitute for the rest of the Chinese black vinegar family. Compared to other vinegars, it’s very low in acid, only 3.1%.

This black vinegar is fermented naturally, steeped with pomelos, ume plums, and Taiwan lemons, and packaged in a long-neck glass bottle with a dispenser top. It’s colored with true caramel and has a hint of licorice extract, but not so much that you’d notice. The glutinous rice used in the vinegar is grown in Taiwan.