Organic Raw Unfiltered Apple Cider Vinegar

Apple cider vinegar is made from fermented apple juice. The process involves two stages: first, yeast converts the apple sugars into alcohol (hard cider), and then bacteria convert the alcohol into acetic acid, which gives vinegar its sour taste and pungent smell. 'Raw' and 'unfiltered' mean it has not been pasteurized or filtered, so it may contain a cloudy substance called the 'mother'.

Manufacturers use apple cider vinegar primarily as a flavoring agent and acidity regulator. Its tart, tangy taste enhances dressings, marinades, and sauces. It can also be used in pickling to help preserve foods and add a distinct flavor profile.

Apple cider vinegar is generally recognized as safe (GRAS) by the FDA for use in food. Some studies suggest potential benefits for blood sugar control and weight management, but more research is needed. JECFA has evaluated acetic acid, the main component of vinegar, and established an acceptable daily intake. Evidence on other health claims is mixed, and it's important to consume it in moderation due to its acidity.