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Raw, unfiltered with mother, naturally fermented vinegar of indigenous jamuns (Indian Blackberry) of the Terai belt of Uttarakhand.
Our Jamun Vinegar (Indian Blackberry) is made from jamuns that grow on our farm in Uttarakhand. The colour of the skin lends this vinegar a delicate pinkish purple hue. A subtle tasting vinegar. We follow the traditional method of using the whole fruit in a water and sweetener solution. The naturally existing bacteria on the skins of the fruits start the fermentation. The contents of each barrel are turned every day.
How to store: Keep away from direct sunlight and heat. Store in a cool, dry place. Refrigerate once opened.
Shelf life: 36 months
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