CIDER VINEGAR

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ORIGIN:

cider vinegar has been highly prized since the dawn of time, by the Egyptians, Greeks and Romans. And not just in the kitchen as a condiment. This very delicate, fragrant product may have been the first vinegar known to man. Made from cider or apple juice, it has many health-giving properties and is very good for us. Its acetic acid content, 5 grams of acetic acid per litre of vinegar, is perfect, it has a delicate flavour and fragrance and it has outstanding nutritional and sensory characteristics, derived from the apples from which it is made.

THERAPEUTIC PROPERTIES*:

Cider vinegar is rich in mineral salts such as potassium, calcium, phosphorus, sulphur, fluorine, silicon, iron, copper and magnesium. It also contains quite a large amount of pectin, useful for correct intestinal function. Cider vinegar has a toning and mineralising action and helps to correct surplus acidity. It kills bacteria, and so a spoonful should be drunk in half a glass of water before eating foods which may not be fresh. It can also slow down the hardening of blood vessels and is a splendid source of potassium, which acts as a pump within our bodies, driving nutrients into our cells.

CULINARY PROPERTIES:

Naturally, cider vinegar is traditionally used in cooking: its slightly fruity, sweet-and-sour fragrance gives added flavour to salads and grilled vegetables. However, this condiment is also delicious on poultry and fish.

Biologicoils apple vinegar is origin italian.

*Texts taken from the literature.

 

Available in Size: 0,25 lt – 0,50 lt

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