Acid
Acid is one of the five flavors. Its sharp flavors cut fattiness and saltiness and rounds out dishes overall.
Citrus
Citrus will add a light fresh acidic flavor to your dishes. It will cut any strong fish flavors and is my favorite acid for dressings.
Lemons- light fresh flavor
Meyer Lemons- cross between a lemon and an orange. Not as harsh as a lemon. Will add a sweet lemon flavor
Limes- sweet flavor, often used in Latin and Asian cooking
Sherry Vinegar
This is my favorite vinegar. It has a sweet aged flavor that is not too overpowering. It cuts the bitterness of dandelion greens or chard. I like to use it in Spanish inspired dishes, such as Romesco sauce, as it derived from Sherry wine. This one is also great for dressings.
Rice Vinegar
This is a neutral vinegar that can go with any type of dish. It is a great for quick pickled cucumbers or as a base in coleslaw. It can also be used to cut the bitterness in greens.
Apple Cider Vinegar
First of all, I do not drink this stuff straight for weight loss or other health benefits, as there is very little evidence on this phenomenon. I do love this vinegar for its acidic flavor with apple undertones. I like to use it with pan-seared pork chops or for braised cabbage with apples. It also cuts the richness in Warm Potato Salad with Dill.