In the last 5 years contemporary European cuisine has started including sugarcane vinegar in recipes. At around 6°, French Chefs recommend to use the ginger flavoured cane vinegar with various fish and seafood: prawns, coquille Saint Jacques, red snapper, and scallops. The chives and chilli flavours are meant to be best with meat: pork noisette, veal liver. Chefs recommend using cane vinegars to marinate and tenderise the meat. The coconut sugarcane vinegar is great with chicken but can also be added as a touch to fruit salads’ dressings. It will have bite but won’t interfere with natural fruit flavours.

Our selected sugarcane vinegars have a lighter flavour than usual vinegars. It’s not sweet and has a mildly sharp taste that is useful for pickling ingredients or making sauces. Recipes are available on request to inspire your potential customers.