Sadique Husain

Sirka (vinegar) is used since thousands of years for flavouring, preserve foods and therapeutically. Vinegar is derived from the French word vin aigre, meaning “sour wine”. It is prepared with the help of an organism called Ummul khal (mother of vinegar) which play a key role in fermentation. Fermentation made from any fermentable carbohydrate source, dates, apples, grapes, sugar cane, honey, malt, grains, whey etc. In Unani medicine, the term sirka is commonly applied for Sirka angoori (vinegar of grapes) which is used both internally as well as externally due to its Saree-al-nufooz (rapidly diffusible), muhallil (resolvent), qabiz (astringent) properties in many diseases. In vinegar 4-5% of hydrogen acetate is found which is called as Jauhare Sirka. In India, the most commonly used and prepared sirka is of Aab e neeshkar (Sugarcane juice) or of Jaggery called as Sirka Qandi.