Gegenbauer Fruit - Paprika Vinegar, 5% acidity

This type of paprika is the tomato pepper, bred in Hungary a hundred years ago. It has a crisp, fresh, and mildly spicy flavor. The ripe red peppers from Burgenland are hand-sorted, deseeded, gently pressed, and the juice is fermented. Since the peppers contain almost no fructose, this vinegar is mixed with paprika juice and sugar to ferment into wine using a special yeast. Uses: in vegetable soups, for marinating raw fish, meat, fruits, and vegetables for several days. Excellent on carpaccio, for Asian stir-fries and rice dishes, for deglazing goulash, for drizzling over blanched vegetables, on fresh goat cheese, and indispensable on mozzarella with fresh bell peppers or on...