Vinegars

Vinegars and balsamic creams: barrel vinegar, balsamic, organic apple cider vinegar, molasses and creams with fig, pomegranate, thyme honey and fresh fruit.
Barrel vinegar is the base for marinades and pickles, apple cider vinegar gives a milder acidity to salads, while balsamic creams, thicker and sweeter, are added to the dish at the end.
Try a little balsamic cream on grilled vegetables, feta cheese, or even strawberries. Vinegars don't need to be refrigerated, as long as they are kept covered and out of the sun.