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.


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.


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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