Sweet and sour powder. We take quality white balsamic vinegar and dehydrate it until only solids – a mix of grape solids, tannins, and acids – are left behind.
The powder has a sharper tartness than the liquid form. In addition, this form allows it to be used as a rub. Combine with salt and pepper and use for homemade pita chips or potato chips. We also like it rubbed onto a pork loin with a bit of garlic powder, onion powder, thyme, and smoked salt.
|Ingredients||White Balsamic Vinegar and IP Maltodextrin|
|Basic Preparation||Ready to use as is, no preparation is necessary. To reconstitute to the approximate acid strength of 50 grain vinegar (5% acetic acid), blend 1 part vinegar powder to 1 part water (by weight).|
|Recommended Applications||This product is great when added to rubs, marinades, barbecues, seasonings, dry mixes, or salad dressings when a tart and yet somewhat sweet flavor is desired. Use this product as a replacement for liquid vinegar in dry mixes, as a flavor enhancer, mold inhibitor, or pH adjustor.|
|Qualities||Gluten-Free, Kosher Parve|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||United States|
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