ORGANIC Herb vinegar

A blend of freshly harvested herbs from Provence from controlled organic cultivation forms the basis for this typical French herb vinegar. A mild organic white wine vinegar with 6% acidity is the carrier of this delicious, natural herbal aroma. Marjoram, thyme, tarragon and parsley provide the spicy, full-bodied taste.

Traditional production thanks to the vinegar mother

If you discover a cloudy, jelly-like mass in an opened bottle of vinegar after a while, this does not mean that it is spoiled. On the contrary, it is a good sign of a traditionally produced and unpasteurized vinegar: A so-called "vinegar mother" is forming. This is what experts call the important acetic acid bacteria that convert alcohol into acetic acid with the help of oxygen. When a vinegar is opened, these natural little helpers can become active again under certain circumstances.

Herbal vinegar in fine cuisine

Herbal vinegar can be perfectly combined with our oils: In a vinaigrette, it tastes particularly good with mild oils that do not mask the herbal flavor, such as almond oil, apricot kernel oil, rapeseed oil and poppy seed oil. As a classic alternative, the combination of herb vinegar and olive oil in a salad is of course also convincing. Due to its acidity, we recommend sweetening a dressing with herbal vinegar with a little cane sugar, coconut blossom sugar, honey, agave syrup or similar.

Herb vinegar is ideal for everyday use in the kitchen and can be used to prepare Mediterranean leaf salads, to refine soups and to marinate meat. We also particularly recommend it with fish dishes. With its spicy herbal note, the vinegar is also suitable for seasoning savory dips. The pleasantly tangy taste should be part of every kitchen.