A method for preparing an extract of herb(s) and/or spice(s) is obtained by infusion from a vinegar salt or from a slightly reacidified vinegar salt, used as extraction solvent. Additionally, the method described for preparing an extract of herb(s) and/or spice(s) concerns the obtaining of a concentrated extract of herb(s) and/or spice(s) having an increased flavor content while limiting loss of vinegar when preparing the same.

It is an object of the present invention to provide a vinegar and acetic acid-containing food or drink that can be used for a wide range of applications by improving the stuffy odor of the vinegar and acetic acid-containing food or drink without depending on sugar or a high-intensity sweetener. The problem is solved by a vinegar and acetic acid-containing food or drink having an acidity of 0.2 w/v % or more and a ratio of a content of the lower fatty acid (component B) to a content of the higher alcohol (component A) (component B/component A) of 0 to 10.

It is an object of the present invention to provide a vinegar and acetic acid-containing food or drink that can be used for a wide range of applications by improving the stuffy odor of the vinegar and acetic acid-containing food or drink without depending on sugar or a high-intensity sweetener. The problem is solved by a vinegar and acetic acid-containing food or drink having an acidity of 0.2 w/v % or more and a ratio of a content of the lower fatty acid (component B) to a content of the higher alcohol (component A) (component B/component A) of 0 to 10.