Infused Cooking Vinegar | Nasturtium Vinegar

Our Nasturtium Cooking Vinegar is bright, botanical, and naturally peppery. Nasturtiums bring a lively garden-grown bite to white vinegar, creating a fresh, lightly spicy vinegar that works beautifully in dressings, marinades, and cooked greens. Splash it into braised collards, mustard greens, or kale, whisk it into homemade vinaigrettes, or use it to add a clean peppery lift to roasted vegetables, beans, grilled meats, and simple salads.

• Size: 8 oz bottle.
• Flavor profile: bright, botanical, naturally peppery, lightly spicy, and fresh.
• Made with: nasturtiums infused into white vinegar.
• Perfect for: braised greens, salad dressings, marinades, roasted vegetables, beans, grain bowls, and finishing sauces.
• Made in: Harpersville, Alabama.

• Splash into braised collards, mustard greens, turnip greens, kale, or Swiss chard.
• Whisk with olive oil, honey, mustard, and black pepper for a peppery vinaigrette.
• Use in marinades for chicken, pork, shrimp, tofu, or roasted vegetables.
• Drizzle over roasted carrots, potatoes, beets, cauliflower, or green beans.
• Add a splash to beans, lentils, rice bowls, farro, quinoa, or warm grain salads.
• Use to brighten slaws, cucumber salads, tomato salads, or simple leafy greens.
• Stir into pan sauces when a dish needs acidity and a peppery finish.
• Use anywhere you might reach for a pepper vinegar, but want something more botanical and refined.

• Shake well before using, as natural ingredients may settle.
• Store unopened in a cool, dark place.
• Refrigerate after opening.
• Use a clean spoon or pour carefully when serving.

Nasturtiums are known for their naturally peppery flavor, which makes them a beautiful match for vinegar. This cooking vinegar is especially useful when you want to add brightness and a little heat without overpowering the dish. Keep it close for greens, dressings, marinades, vegetables, and any meal that could use a fresh peppery finish.