Hensel Vinegar
The Egyptian queen Cleopatra is said to have been not only indescribably beautiful, but also exceptionally intelligent. Once when she claimed to be able to eat a supper worth a million sesterces all on her own, her lover Marcus Antonius felt challenged to make a bet. For one million sesterces you got even the most expensive meals in quantities that nobody could eat alone. That's why it was clear to Marcus Antonius that he would definitely win this bet. But he did not think of the witty Cleopatra. Instead of a large number of delicacies, only a single cup was put on the table. This cup was filled with vinegar. Cleopatra fetched a pearl worth even more than a million sesterces. She dropped the pearl into the cup and waited a moment for it to dissolve in the vinegar. After that, she took a long sip and won her bet.
Vinegar is one of the oldest condiments in the world and was known long before the times of Cleopatra. Archaeologists found vessels with traces of vinegar that date back to around 6,000 BC. In antiquity, it was produced by all known high cultures in the Near and Middle East. The sour-tasting condiment and preservative is produced by the fermentation of alcoholic liquids with acetic acid bacteria. However, it was not discovered until the 19th century that bacteria are responsible for the formation of vinegar. The millennia before that, good vinegar was more or less a product of chance. The manufacturing process was simply to leave a jug of wine or beer open. Then you just waited until the alcoholic beverage became sour.
Already in ancient times, people had recognized the versatility of vinegar. In Mesopotamia and Egypt meat was preserved with the help of vinegar. The Greek doctor Hippocrates reports that respiratory and digestive complaints were treated with vinegar. Due to its disinfecting effect, vinegar has also been used to clean pots and dishes in many households. The vinegar-like drink of the Phoenicians called ”Shekar“ was based on cider. In Egypt people preferred ”Hequa“, a drink made of barley, to which the vinegar gave a sour aroma. The most famous vinegar drink of the ancient world was the ”Posca“ of the Romans and Greeks. ”Posca“ was a non-alcoholic mixed drink made of water and wine vinegar. Because “Posca” was considered to be an energizing elixir of life, many Roman legionaries filled their water bottles with it. Today, vinegar water is especially popular with endurance athletes because of its beneficial effects. Wine and balsamic vinegars have become indispensable in many gourmet kitchens north of the Alps, too. Without them, countless Mediterranean dishes and popular salad creations would be unthinkable. At Hensel you will find high-quality vinegars in many different varieties.
For the Hensel Organic Aceto Balsamico di Modena PGI ripe Sangiovese and Lambrusco grapes mature in wooden barrels. Its rich bouquet goes well with fresh salads and antipasti, but it is also great for marinating vegetables, fruits or meat dishes. The Organic Condimento Bianco convinces with a mild, sweet aroma. In addition to salads, it particularly complements bright sauces and light fish or seafood dishes. The grapes for the Hensel Organic Wine Vinegars are not pasteurized. This keeps the valuable ingredients as good as possible. The Organic Red Wine Vinegar goes well with lettuce and red cabbage, but also with meat and game dishes. Fruits and fish dishes particularly benefit from the fine aroma of the Organic White Wine Vinegar.
The Organic Clear Apple Cider Vinegar, the Unfiltered Apple Cider Vinegar and the Organic Unfiltered Apple Cider Vinegar Acerola are suitable for seasoning, marinating and preserving. Enjoy the elegant acidity and the fine aromas of the high-quality Hensel Vinegars.
