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Verjuice

In season all year

Food Description:

Usually produced from unripe grapes, verjuice is an acidic, slightly sour liquid used in cooking to heighten the flavour of sauces and marinades. It originates from Medieval times, but was gradually replaced by lemon juice and vinegar which were cheaper and more readily available. It can be produced from almost any green fruit, including plums and crab apples. The word verjuice comes from the French 'vertjus' meaning 'green juice'.

General Information:

Category: Condiment
To Buy: Buy good quality verjuice from a delicatessen or specialty food store. Occasionally sold in supermarkets.
To Store: After opening, store in the refrigerator between one to three months.
Tips and Tricks: Verjuice can replace vinegar or lemon juice in recipes, often in larger quantities. Not overtly acidic or tart, verjuice naturally enhances the flavour of a variety of foods.

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: Combine with beef, vegetable, chicken or fish stock and reduce to create a syrupy jus, or add to salad dressings, marinades and sauces. Can also be mixed with still or sparkling water for a refreshing cordial.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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