Apple cider vinegar has become renowned around the world for its potential health benefits, with it being used not only as a traditional condiment, but also being taken in 'shot' form as a healthy tonic.
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Now there's a new vinegar on the block however, which promises to be even better for both your taste buds and health. Here's the top five reasons The Coconut Company believe coconut vinegar should be in every healthy kitchen…
1) More goodness - our coconut vinegars are made from coconut sap, whilst apple cider vinegar, as the name suggests, from apples. The result is the end products have different nutritional profiles, with coconut vinegar containing both potassium and inositol.
2) Flavour - Being sweeter and less harsh than an apple cider equivalent, coconut vinegar lends itself perfectly to creating dressings and marinades and even works well as a dipping vinegar. It's less acidic tastes also means it makes a tastier 'shot'. Try mixing a tablespoon of it with a glass of water for a healthy tonic.
3) Mother of all vinegars - The Mother of Vinegar looks a little like a large piece of sediment left in your bottle, but it is a combination of 'good' bacteria and cellulose and is responsible for naturally converting fruit into vinegar. Almost all commercial vinegars have this Mother of Vinegar removed to make them look more appealing on shelf, but in doing so the most beneficial part of the products are taken away. By keeping the Mother of Vinegar in the bottle, the product remains 'live' and continues to ferment, meaning it is packed full of important enzymes, which stay active, alongside other amino acids, vitamins and minerals.
4) Variety - apple cider vinegar tends to just come in a plain format, whilst you'll find a host of exciting flavoured coconut vinegars to tantalise your taste buds, from chilli and ginger varieties to balsamic style vinegars.
5) Natural and sustainable - using raw coconut sap as the sole ingredient, our vinegars are all fully sustainable as well as being organic and naturally fermented, unpasteurised and unfiltered with no added fermentation agents - be cautious of vinegars made from coconut water, rather than coconut sap, as these tend to need fermentation agents adding to them.
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