The chemical name for vinegar is acetic acid. Vinegar typically contains about 4-8% acetic acid in water, along with various flavors and aromas from fermentation ingredients. Acetic acid is a simple organic compound that gives vinegar its sour taste and pungent smell. Vinegar has been used for centuries in cooking, food preservation, and even as a natural cleaning agent due to its antibacterial properties. It also plays a role in various culinary traditions, enhancing flavors in salads, sauces, and marinades, while also being featured in numerous health remedies.