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Rozendal- Fynbos Vinegar - 250ml

Rozendal- Fynbos Vinegar - 250ml Zoom

Rozendal- Fynbos Vinegar - 250ml


Fynbos Vinegar - 375ml



Infused with buchu, honeybush tea, rose geranium, wild olive or wild rosemary, these vinegars celebrate South Africa’s unique Cape Floral kingdom. Carefully selected fynbos herbs, reflecting the rich biodiversity of the Cape biome, not only delicately enhance the flavour of the specific vinegar, but also have countless medicinal properties. This is unique vinegar with a truly South African flavour.

SKU: DE262214300800

Availability: In stock

R115.00
Product Description

    Details

    Two species of Agathosma, a flowering plant in the family Rutaceae, are indigenous to the Western Cape mountains. Commonly known as Buchu, this herb smells like black currants and is favoured by herbalists in the treatment of urinary tract infections and stomach ache. It is also recommended as an all-round pick-me-up.

    The Cape Fynbos biome, between Lambert’s Bay (west coast) and Port Elizabeth (south coast), is home to the Honeybush (Cylopia). Honeybush leaves have been used as a tea for centuries. Medicinal properties include a calming effect (no caffeine and a low tannin content) and a richness in antioxidants. The bush’s gentle honey aroma resulted in the common name given to this plant.

    Native to South Africa, the rose geranium has a number of medicinal properties. It acts as a natural disinfectant and may be used to reduce inflammation. It also helps to control bleeding and its soothing effect benefits body and mind.

    Wild rosemary (Eriocephalus africanus) thrives in clay soil. Medicinal benefits include use as a diuretic, the treatment of colds aThe magic ingredient in the wild olive (Olea europaea subspecies africana) is oleuropein, a constituent found in the leaves. This compound boosts the immune system, counters allergies, de-activates viruses and fights a variety of infections.nd the promotion of healthy skin and hair.

     

Additional Information

    Additional Information

    Preferred Preperation

    ROZENDAL COMMISSIONED THE RENOWNED SOUTH AFRICAN COOK, MARTIN MÖSSMER, TO CREATE RECIPES THAT USE ROZENDAL VINEGARS AS THE KEY INGREDIENT. THE RESULTS WERE SPECTACULAR! OF COURSE, A GOOD VINEGAR CAN BE USED IN THE MOST SIMPLE OF WAYS TOO.

    Roznedal Vinegar Quince Tart

    Roasted quinces with fynbos vinegar and sherry

    4 quinces
    ¼ cup superfine, or castor, sugar
    2 tbsp butter
    3 tbsp Rozendal Fynbos Vinegar
    ¼ cup semi-sweet sherry

    Preheat the oven to 180°C (350°F).

    Peel the quinces and quarter them vertically. Cut around and remove the core. Be careful as it tends to be very hard.

    Place all the quince quarters on a roasting tray, core-side up and sprinkle with the sugar. Divide the butter into little nuggets and place one nugget on each piece of quince. Roast for about one-and-a-quarter hours or until deep orange, turning once. Add the sherry and vinegar to the hot pan. Toss to combine and return to the oven for another ten minutes.

    Divide into serving dishes and spoon over the golden pan juices. Serve drenched in fresh cream

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