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Comvita Vinegars Support Joint Mobility

Wednesday 25 February 2015, 9:39AM

By Beckie Wright

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World renowned adventurer and explorer, Sir Ranulph Fiennes uses a mixture of the vinegar and honey every day – Comvita’s® Honeygar™ as part of a health regime inherited from his Mother.


 Comvita® Apple Cider Vinegar is made from New Zealand sweet sun-ripened apples, naturally fermented to produce a pleasant tasting vinegar and is suitable as a culinary ingredient.  Comvita® Honeygar™ combines their Apple Cider Vinegar with New Zealand UMF® 5+ Manuka Honey and bush honey, for added flavour.


Both Comvita® vinegars are carefully filtered to achieve maximum clarity, while still allowing the naturally-rich sediment – often referred to as the ‘Mother of Vinegar’ – to develop. They are also free from artificial additives and colourings. Apple Cider Vinegar contains acetic acid, which gives it its characteristic sour taste and pungent, biting aroma.


The word ‘vinegar’ comes from the French ‘vin aigre’, literally meaning ‘sour wine’. It also contains an array of vitamins, minerals, amino acids, polyphenolic compounds and non-volatile organic acids including tartaric acid, citric acid, malic acid and lactic acid. In addition to being a key ingredient in a salad dressing – mix with cold pressed olive oil, lemon juice, garlic and fresh herbs to create a wonderful addition to salad ingredients – below are the top ten culinary hints for using Comvita® Apple Cider Vinegar or Comvita® Honeygar™:


Vinegars can be mixed with water to create a refreshing drink. In summer add ice and a sprig of mint. In winter add to warm water with a further teaspoonful of Comvita® honey. Adding vinegar to a bowl of water holding cut fruit as it will stop the fruit from discolouring and going brown and when cooking fruit, try adding a spoonful of apple cider vinegar to improve and enhance the flavour. Similarly, adding a drop of vinegar to the water when boiling eggs will prevent shells cracking. Apple cider vinegar added to the cooking water will ensure cauliflower will emerge white and clean and adding a teaspoon to the cooking water to produce white, fluffy rice. Cheese will keep longer by wrapping it in a cloth that has been soaked with apple cider vinegar and keeping it in a sealed container.


To keep ham healthy and prevent mould, rub apple cider vinegar on the cut end of uncooked ham. Apple cider vinegar can also be added to boiling ham, as it’s reputed to cut the salty taste and improve the flavour. To prevent separation of yolks and whites, add a teaspoon of apple cider vinegar to the water when poaching eggs and, finally marinating meat overnight in apple cider vinegar will tenderise it. Try adding herbs for even more flavour.


For more information please go to http://www.comvita.co.nz .