Vegan · Histamine-Free
Verjuice (French verjus = green juice) is the juice of green grapes.
Verjuice is used in cuisine instead of lemon or vinegar. Its sourness is much milder than that of vinegar and its flavour much more aromatic than that of lemon.
Verjuice can be used as a marinade or sauce base for poultry, fish and meat and is also a delicious ingredient in salad dressings.
Food prepared with Verjuice goes well together with wine due to their common origin.
A dash of Verjuice makes soda fruity and tasty. Its well tolerated acidity makes it a wonderful ingredient in cocktails.
The grapes used to make Verjuice are harvested in summer, when they have not yet produced any sugar.
The harvest of verjuice is manual work. The making of verjuice has high technical requirements and a small output only. The delicious taste of Verjuice makes the process worth doing.
Verjuice was already known in ancient Europe and during the Middle Ages as a delicious and healthy cooking ingredient as well as a powerful medicine.
Ancient scientists such as Dioscurides, Cornelius Celsus and Plinius the Elder knew and described the disinfecting and healingeffects of Verjuice on the mouth, throat and the entire digestive system.
Verjuice continued to be a very popular cooking ingredient during the late Middle Ages.
The Medieval physicians of the Arabic World also worshiped Verjuice (Arabic: hisrim) as a healthy food and medicine.
Verjuice disappeared from European kitchens when lemons became imported.
The acidity of Fuchs Verjuice is mild, but full-bodied acidity, its taste has the intense flavour of Huxel grapes. It is bottled whithout any additives, pasteurised.