We Tried it: Pomegranate Vinegar
Ah, pomegranates– a noble antioxidant powerhouse from the Middle East with an inimitable ability to consistently reinvent itself– in the form of juices, elixirs, face serums, beauty products, and now: vinegar.
We decided to try pomegranate vinegar after encountering it accidentally in Trader Joe’s and subsequently reading that it can be used as a more nutritious, slightly less acidic alternative to balsamic– with a sweeter and understandably more fruity taste.
As we’ve reported, vinegar increases insulin sensitivity, which makes it a great food to consume if you are looking to cut sugar or regulate your blood sugar. It’s high in acetic acid, which deactivates amylase, the enzyme that turns starch into sugar.
Add vinegar to salad dressing, marinades, and cocktails for an antioxidant-packed twist on any classic recipe that calls for vinegar– just be aware that pomegranate vinegar can easily stain clothing, fingers, wood, and porous countertops (the one downside to it’s boosted nutrient profile). We also love it with grilled fruit.
We recommend making a vegetable marinade by mixing pomegranate vinegar with equal parts extra virgin olive oil and a dash of fleur de sel and pepper to taste.
Anyone who practices the morning ritual of drinking apple cider vinegar and water can also replace the ACV with pomegranate vinegar for a surprisingly sweet and nutritionally-dense alternative to the classic. We love the rich, beautiful red color!
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