More and more avant-garde chefs extol its organoleptic qualities, while nutritionists talk about its benefits for our body.
THE CIDER.- Cider vinegar has been one of the ingredients of Asturian cuisine for obvious reasons. Cider is the drink of the country, because cider vinegar is the vinegar of the country, there isn’t any other. People linked to the field continue, even throwing chickpeas to the “last cider” to accelerate the process of vinegaring.
However, in recent years, several chefs have praised this product. On the one hand, it has a softer acidity because it has less acetic acid than wine, so it is devised to use it in dishes that have fish or shellfish as the main element. The same happens with vinaigrettes and other dressings where it is required that the aroma and taste of the ingredients do not succumb to acidity.
On the other hand, if we talk about its benefits for our body, it contains magnesium, potassium, and vitamins A, C, E, B1, B2, and B6. It also contains pectin, which helps eliminate toxins and acts as a satiator. And of course, the work of acid for nutrient absorption is well known. And one more thing, now that many are on vacation … it usually happens that due to being away from home, sometimes meals don’t feel as good as they should. As vinegar is a good ally since it disinfects, it is effective if we walk a little loose from the stomach and can also be used to treat bites or ear infections.
