We produce our pomegranate vinegar from fuits originating in Italy. The edible fruit is a berry and is between a lemon and a grapefruit in size, 5–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin. Each seed has a surrounding water-laden pulp—the edible aril—ranging in color from white to deep red or purple. The seeds are embedded in a white, spongy, astringent pulp.
After fermenting, and a maturing period, we injected the wine with a pure cultured vinegar bacteria. The fermentation takes place while supervising the process, whereby the temperature and the oxygen supply are constantly watched, to guarantee optimal living conditions for the bacteria. Thus, one of the conditions is given to accomplish high quality. After the fermentation has stopped, the young vinegar will be stored in carboys.
The pomegranate is native to the region of Persia and the western Himalayan range and has been cultivated in Iran, Azerbaijan, Afghanistan, Pakistan, Northern India, Russia, and the Mediterranean region for several millennia. Carbonized exocarp of the fruit has been identified in Early Bronze Age levels of Jericho in Israel, as well as Late Bronze Age. A large, dry pomegranate was found in the tomb of Djehuty, the butler of Queen Hatshepsut in Egypt. Mesopotamian cuneiform records mention pomegranates from the mid-Third millennium BC onwards.
- for leaf salads
- for the refinement of dishes with game or poultry
- drizzle onto fruit salad
Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B5 (pantothenic acid), potassium and polyphenols, such as tannins and flavonoids.
5% acetic acid
