Flavor: Roasted chili peppers with hints of cumin, garlic, cinnamon and caraway
Complements: Meat, chicken, eggs, vegetables, bread, pasta
Vinegar Pairings: Blenheim Apricot, Black Currant,
Wild Blueberry, Chocolate, Cinnamon Pear, Coconut, Espresso, Grapefruit,
Jalapeño, Lemongrass Mint, Ripe Peach, Golden Pineapple, Pomegranate,
Raspberry, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine,
Vanilla, Aged 18 Year Traditional
Ideas:
- Marinate with any Spicy Olive Balsamic Vinegar for grilling chicken, beef or pork
- Combine with Black Currant Balsamic Vinegar to marinate salmon or shrimp
- Combine with Strawberry or Blueberry Balsamic Vinegar for a spicy, sweet and savory dressing
- Use to cook fried or scrambled eggs and omelets
- Add to soups and stews for a zip of flavor
Harissa
Flavor: Roasted chili peppers with hints of cumin, garlic, cinnamon and caraway
Complements: Meat, chicken, eggs, vegetables, bread, pasta
Vinegar Pairings: Blenheim Apricot, Black Currant,
Wild Blueberry, Chocolate, Cinnamon Pear, Coconut, Espresso, Grapefruit,
Jalapeño, Lemongrass Mint, Ripe Peach, Golden Pineapple, Pomegranate,
Raspberry, Serrano Honey, Sicilian Lemon, Strawberry, Tangerine,
Vanilla, Aged 18 Year Traditional
Ideas:
Herbs de Provence
Flavor: Light and savory; hints of rosemary, thyme, lavender, marjoram, fennel and bay leaf
Complements: Rice, vegetables, potatoes, pasta, seafood, beef, pork, poultry, lamb
Vinegar Pairings: Blackberry, Champagne, Coconut,
Grapefruit, Oregano, Golden Pineapple, Raspberry, Sicilian Lemon,
Tangerine, Aged 12 Year White Vinegar, Aged 18 Year Traditional Balsamic
Vinegar
Ideas: