At Rozendal we follow the traditional French Orleans method of vinegar making. Vinegar is made from a blend of red wine cultivars and activated by an indigenous “mother” culture originating from the farm’s first vinegar of 1988. The balsam is naturally fermented in small oak barrels, the outcome perfected by extended oak maturation over a 12 year solera system. The result is a Balsamic-style vinegar; balanced in sweetness and acidity and offering a robust tonic and chef’s essential. But the real character of this vinegar range lies in the botanical infusions, carefully selected for their culinary and health-enhancing properties.
Buchu, honeybush, rose geranium, wild olive and wild rosemary reflect the rich biodiversity of the Cape Floral Kingdom. These fynbos herbs delicately enhance this vinegar’s flavour and offer countless health benefits.
Two species of Agathosma, a flowering plant in the family Rutaceae, are indigenous to the Western Cape mountains. Commonly known as Buchu, this herb smells like black currants and is favoured by herbalists in the treatment of urinary tract infections and stomach ache. It is also recommended as an all-round pick-me-up.
The Cape Fynbos biome, between Lambert’s Bay (west coast) and Port Elizabeth (south coast), is home to the Honeybush (Cylopia). Honeybush leaves have been used as a tea for centuries. Medicinal properties include a calming effect (no caffeine and a low tannin content) and a richness in antioxidants. The bush’s gentle honey aroma resulted in the common name given to this plant.
Native to South Africa, the rose geranium has a number of medicinal properties. It acts as a natural disinfectant and may be used to reduce inflammation. It also helps to control bleeding and its soothing effect benefits body and mind.
Wild rosemary (Eriocephalus africanus) thrives in clay soil. Medicinal benefits include use as a diuretic, the treatment of colds and the promotion of healthy skin and hair.
The magic ingredient in the wild olive (Olea europaea subspecies africana) is oleuropein, a constituent found in the leaves. This compound boosts the immune system, counters allergies, de-activates viruses and fights a variety of infections.
Flamboyant hibiscus and robust rosehip, elderflower and vanilla bean flavour this aromatic vinegar – adding a healthy piquancy to dressings, summer fruits and salsas.
Known as roselle, Jamaican water, karkady and bissap; the flower sepals are used and consumed worldwide. It’s bursting with vitamin C, caffeine-free, it reduces cholesterol and blood pressure and enriches the immune system. It is delicately perfumed, a lovely colour and has a tantalising flavour. This magic herb? The resplendent hibiscus.
The healing properties of the elderflower (Sambucus nigra) include the reduction chest ailments, fever and inflammation.
The Melipona bee, native to Mexico, is the only creature that pollinates vanilla flowers naturally. Small wonder raw vanilla is so expensive, second only to saffron.
When a rose bloom dies, the remaining fruit is called rosehip. The taste, reminiscent of cranberries, is piquant. Rosehips contain abundant Vitamins C, D and E, and make an excellent blood purifier. Use rosehips for respiratory infections, gastrointestinal discomfort and to boost the immune system.
GREEN TEA VINEGAR
Infused with green tea, chilli, carob, lavender, kelp and bay leaf, our Green Tea vinegar has numerous uses. Enjoy as an aperitif, mix with water for a refreshing drink, or use in pickles, marinades and dressings.
Clinical studies suggest a link between polyphenols in green tea and a reduced chance of cancer. Green Tea brims with antioxidants, is a superb detoxifier and a must for weight and cholesterol reduction.
Pods and seeds from the Locust tree (carob) are sweet and caffeine-free. Carob fruit aids digestion and lowers cholesterol. The lignan gives the plant its antibacterial, antiseptic, antiviral and antioxidant properties.
Chillies contain capsaicin which has anti-inflammatory properties, acts as an analgesic, improves digestion and stimulates circulation. Young fruit is rich in Vitamin C and mature fruit in Vitamin A. Chillies contain antioxidants which enhance the immune system.
Dried or fresh bay leaves are used worldwide to flavour meat, fish and vegetable dishes. Medicinally, bay leaves are used to treat high blood-sugar levels, infections, headaches and stomach ailments.
Sea vegetables contain all the vitamins and minerals needed for good health: iodine (essential for a well-functioning metabolism), iron, calcium, magnesium, certain B-vitamins and vitamin K.
Long used for its fragrance in soaps and perfumes, this herb also offers medicinal and culinary benefits. Infused with organic lavender grown on Rozendal Farm, this vinegar is superb served as a reduction with roasted lamb or venison.