Organic Culinary Rice Vinegar Flavored with Yuzu and Flower Honey, bottled

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Yuzu juice and zest, organic curcuma rhizome, flower honey (Local Beekeeping), organic rice vinegar (Made in France), salt.

A little history
The history of vinegar and mankind goes back more than 8,000 years. Archaeological traces have been found in Egypt and China. Babylonian writings describe the use of vinegar for food preservation.
The discovery of vinegar was probably accidental: beer, a fermented beverage, or wine, left uncorked for a long time, turned into an acidic liquid.
Hippocrates, a Greek physician philosopher and folk medicine prescribed vinegar for both prevention and medical treatment.
What is yuzu?
The word "yuzu" refers to both the fruit and the tree.
It is the emblematic citrus fruit of Japan, the main producer of the fruit and its hundreds of derivatives.
Native to China, "Citrus x junos" in botanical language, grows wild in central China and Tibet. It was introduced to Japan and Korea between the 8th and 10th centuries AD. It is the result of a hybridization between two known citrus species, a finding recently corroborated by botanical specialists.
The largest yuzu producers are located on the island of Shikoku in southern Japan and on the island of Java in Korea. China is not far behind, and California, southern European countries, and Australia have also been producers for several decades. This is even more surprising, as Switzerland and Quebec, countries with harsh climates, are taking advantage of its hardiness to become producers. It can withstand temperatures as low as -15°C.
Japan, however, is the country that has developed cultivars and hybrids specific to its agriculture.
The fruit is recognized for its health benefits and its unique flavor, which is a cross between mandarin, grapefruit, and lemon.

How to use a culinary vinegar with honey and yuzu juice?
Culinary vinegar is a preparation that consists of infusing fruits, spices, or plants in vinegar, either hot or cold.

The unique feature of this vinegar is its syrupy texture, as the presence of honey, provided by local producers, accounts for half of the composition of this culinary preparation. It does not alter the acidity, making it delicious.
This is an advantage for seasoning both savory and sweet recipes. In the savory category, try shortbread cookies for an aperitif. In the batter, add a little more flour and chalky goat cheese, lemon zest, caraway seeds, and yuzu vinegar to the base ingredients.
Stir the yuzu vinegar and melted gelatin into savory whipped cream. Chill and add a spoonful to your hot or cold pea soup, for example.
With the sweet category, let your imagination run wild.
There are plenty of opportunities to drizzle them over fresh fruit, a chocolate cake, or an apple tart.
Carefully deglaze a caramel with vinegar for pears cooked in a light syrup.
In a cake batter, the reaction of vinegar with baking soda produces carbon dioxide bubbles contained in the baking powder, produces carbon dioxide bubbles that form throughout the baking process, giving the cake a moist texture. A few drops of yuzu vinegar and you'll easily whip stiff egg whites.
Another benefit of vinegar in baking: it balances flavors by toning down the sweetness of a dessert.
Any vinegar, and preferably a high-quality one, is good for your health in many ways.

Why choose a flavored artisanal vinegar from The Popote?
Condiments are part of my expertise, acquired over the course of my professional experience.
The selection of quality ingredients, most of which are sourced from organic and local sources, drives my definition of good taste while respecting the consumer.
Discover this artisanal product with your first purchase of a sample. Get started with simple recipes for the whole family or your guests.
Vary your menus and enjoy cooking.
And to take it further, a gift set brings together 6 samples of my culinary oil recipes.

Packaging
25 cl glass bottle with a cork stopper and a measuring spout for easy use.
4-panel cardboard label attached with a linen string.
Sample in 4 cl glass bottle with screw cap.