Vinegar is unique. With all its life-enhancing qualities, it has been used and appreciated since the most ancient of times. Vinegar is a complex substance, brimming with subtle flavours, aromas and packed with an assortment of nutrients, enzymes, and trace elements / minerals.
Demand is increasing both for health awareness as well as for food technology advantage. Hundreds of foods make use of the preservative and unique tasting qualities of vinegar.
Vinegar intensifies the flavour of foods without dominating their natural goodness and taste sensations.
It can be delicate and subtle or strong and demanding. Please get to know the special qualities and characteristics of each type of vinegar and discover how it can become your essential ingredient.
An ingredient for pourable dressings, salads, sauces, mustards, ketchup and mayonnaise.
For pickling and preserving vegetables.
In bakery products, breads, and dessert items.
In the production of tomato and cheese products.
As a natural cleaner at home.
Make pasta less sticky and reduce some of its starch – just add a dash of white vinegar to water while it cooks.
Soak wilted vegetables in cold water containing a spoonful or two of white vinegar and watch them freshen up.
Unopened containers of bottled white vinegar shall retain specified qualities for five years, fruit vinegars for two years.
‘Mother’ of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is in the fibre in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming ‘mother’ while sitting on the retail shelf. Mother can be removed by filtering through for example, a cheese cloth.