Calamansi Vinegar, French 250ml

French Calamansi Vinegar is 250ml of French artisan calamansi vinegar — from the calamansi, the small, intensely aromatic Filipino citrus with a unique floral bitterness and an acidity more complex than lemon. French Calamansi vinegar is the most distinctive citrus vinegar. As a result, the calamansi brings a fragrant, floral bitterness that suits raw fish, seafood and Asian-influenced preparations. Furthermore, calamansi has almost no profile in European cooking, making this a genuinely surprising and compelling discovery. In particular, this suits prawn preparations, fresh crab and ceviche where the citrus note is essential.

About French Calamansi Vinegar

This exceptional range of French artisan vinegars comes from a small specialist producer dedicated to premium fruit and wine vinegars using traditional methods. In particular, the range celebrates the diversity of fruit available in French cuisine — from classic raspberry and quince to the more unexpected calamansi and mango. As a result, each vinegar expresses the character of its fruit with genuine clarity. Furthermore, the base vinegar in each product is always a quality Chardonnay or cider vinegar rather than an industrial spirit vinegar. However, a vinegar is only as good as its source material — real fruit makes a real vinegar. In particular, each flavour in the range suits specific culinary applications that a generic white wine vinegar could not approach. Additionally, these vinegars suit both professional and home kitchen use where a distinctive acidity is needed. That French artisan tradition of fruit vinegar defines every bottle in this range. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose French Calamansi Vinegar From Us

Using a quality vinegar well rewards understanding its character and matching it to the right application. In contrast to supermarket wine vinegars, an artisan vinegar has real complexity that contributes flavour rather than just acidity. As a result, a quality vinegar can be the most important ingredient in a salad dressing. Furthermore, different vinegars suit different applications — a fruity Moscatel suits a fruit salad dressing, while a robust Cabernet Sauvignon suits a reduction for red meat. However, always add vinegar to a dish at the last moment as heat destroys its most delicate aromatic compounds. In particular, these vinegars suit finishing a dish as much as dressing it. Moreover, a great vinegar used sparingly transforms a dish without announcing itself. Additionally, store vinegar away from heat and light as both degrade quality over time. That careful application rewards any cook who takes the time to understand each vinegar’s character.

How to Use French Calamansi Vinegar

To get the very best from it:

• Use as the acid component in a vinaigrette where the vinegar’s character is the focus of the dressing.
• Add a splash to a pan sauce or reduction in the final minute of cooking for brightness and depth.
• Furthermore, use to dress roasted or grilled vegetables where the vinegar’s character complements the caramelised flavour.
• Additionally, use sparingly as a condiment drizzled over charcuterie, cheese or a finished salad.

Perfect Pairings

This product pairs beautifully with:

• Raw fish, ceviche and fresh shellfish where citrus lifts
• Asian-influenced salads with cucumber, mango and chilli
• Fresh crab, prawns and grilled seafood alongside
• A glass of dry Riesling, Albarino or a cold sake alongside

Storage: Store in a cool, dark place away from heat and direct sunlight. Furthermore, reseal tightly after each use as vinegar oxidises slowly once opened. However, quality wine and fruit vinegars keep well for several years unopened. Best used within 2 years of opening for the finest flavour.

However you use it, French Calamansi Vinegar brings a depth and character that only carefully made artisan vinegar can deliver. Moreover, the finest vinegar always rewards restraint and a careful hand in the kitchen.