BIO Herb vinegar
- made with organic white wine vinegar
- refined with Mediterranean herbs
- with marjoram, thyme, tarragon and chervil
- aromatic acidity
- ideal for Mediterranean cuisine
from 330 ratings
Traditional production with the “mother of vinegar”
If you notice an opaque, jelly-like layer in an opened bottle of vinegar, it does not mean that it has gone bad. On the contrary, it is a feature of an unpasteurised, traditionally produced vinegar which is called "mother of vinegar". It consists of valuable acetic acid bacteria that convert alcohol to acetic acid, using oxygen. When a bottle of vinegar is opened, these bacteria might become active again and produce the abovementioned biofilm.
Herb vinegar for cooking
Herb vinegar pairs perfectly with our oils: For vinaigrettes, it is especially tasty with mild oils that do not cover the fine herb taste such as almond oil, apricot kernel oil, canola oil or poppy seed oil. It also goes well with classic olive oil. Due to the acidity, we recommend to balance dressings with herb vinegar with a little cane sugar, coconut flower sugar, honey, agave syrup or other sweeteners.
Our herb vinegar is ideally suited for everyday cooking. It refines Mediterranean leaf salads, soups or meat marinades. We especially recommend to use it for fish dishes. Its aromatic herb flavour also rounds off savoury dips. All in all, this herb vinegar is an essential for all cooking enthusiasts.
Pickled zucchinisSummer recipe for pickled zucchinis with onions, garlic and herb vinegar. Inspired by Irmela Erckenbrecht. zum Rezept
Specification and ingredients
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.
IngredientsWhite wine vinegar*, marjoram*, thyme*, tarragon*, parsley*, rosemary*.