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:

  1. Marinate with any Spicy Olive Balsamic Vinegar for grilling chicken, beef or pork
  2. Combine with Black Currant Balsamic Vinegar to marinate salmon or shrimp
  3. Combine with Strawberry or Blueberry Balsamic Vinegar for a spicy, sweet and savory dressing
  4. Use to cook fried or scrambled eggs and omelets
  5. Add to soups and stews for a zip of flavor

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:

  1. Drizzle over pasta
  2. Use as you cook rice or risotto
  3. Use to roast potatoes and vegetables
  4. Great for bread dipping with any of our Balsamic Vinegars
  5. Combine with any of our Balsamic Vinegars for a fresh flavored salad dressing