Coconut Vinegar is produced naturally and without additives simply by fermentation. The taste could be described as a cross between balsamic and apple cider vinegars, though fruitier and with an unmistakable zing.
The first thing you might want to try is to drink a shot of coconut vinegar to get the full effect (dilute with water!). Sweetening with some coconut sugar will give it a sweet and sour taste with a good bite.
For general use make sauces, soups and dressings. To make a delicious salad dressing mix with olive oil and a dash of lemon juice.
This unique treasure comes from the sap, or nectar of the coconut tree and has 17 amino acids and contains 65 minerals including phosphorus, potassium, iron, magnesium, boron and zinc, with just 13 calories per 100g.
The vinegar is unfiltered with the "mother" still intact. (The mother-of-vinegar is a term used to describe the visible particles which form naturally from the living mixture of good¯ bacteria and enzymes.) Uses: salad dressings, raw vegan dishes, dips, sauces, soups, stir-frys.
An abundant source of amino acids, minerals, vitamin C, broad-spectrum B vitamins. It is an unheated, enzymatically alive product, naturally aged from 8 months to a year.
£8.99 ** Introductory Price £4.55 **
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