Vinegar

cyprus vinegar

Vinegar

  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

Vinegar is an acid formed by fermentation of organic materials. Those materials may be grain (frequently malt in the West; rice is popular elsewhere), grapes, apples and lots of other fruit (dates are popular in the Middle East), cane, coconut – the list may not be endless but it is long.

Humankind has known about vinegar for thousands of years. We can’t go back that far and see what happened, but it is very unlikely that someone thought, “let’s see if we can get the natural sugars in this fruit/vegetable/other material to ferment – and then let’s keep the fermentation going until the liquid turns sour.” Rather more likely is that the fermentation into wine just happened, and then the souring of the wine also just happened. Because that’s what vinegar is – the very name is an Anglicisation of the French term, “vin aigre” (sour or bitter wine).

And then, when the production of vinegar had “just happened” came the bit that mattered: people discovered uses for it.

The first of those uses were as a preservative and in early healthcare. More than 5,000 years ago, meat was being preserved using vinegar. People appreciated the taste and so began to add it to food as a condiment; they were quick to add spices and herbs to make the taste impact even greater. Vegetables, fruit and nuts as well as meat were preserved, which is how we come to have pickled onions and pickled walnuts.

Sailors found that vinegar provided an early protection against scurvy. It was also used to treat cuts and other injuries and was rarely absent from the battlefield. It was vinegar that was offered to the dying Christ as he hung on the cross. In 1868, Chambers Encyclopaedia recommended brown paper soaked in vinegar as a treatment for sprains, Dickens uses the same combination to cure bruising suffered by Squeers in Great Expectations, and The Cottager’s Monthly Visitor in 1849 advised its use to cure toothache.

In Cyprus, as you might expect from one of the world’s largest grape-growing countries, we make red wine vinegar. The wine is allowed to go on fermenting until it sours, and then the vinegar is strained and allowed to age, because ageing makes the flavour milder. We don’t supply vinegar with the primary purpose of curing toothache and easing bruising, not because it wouldn’t work but because there are now other and more efficient ways of doing that. What we recommend it for is making salad dressings and use in reductions to make sauces. Oh – and, of course, for pickling food in order to preserve it.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968