Basically, you can use our 3 types of pure verjus for cooking starters and desserts, for baking and pickling and for your salads or smoothies. Its main purpose in cooked dishes is to enhance the flavors of the ingredients and refine them with a mild acidity – regardless of which Verjus pure you choose.
In salads, you will notice the differences in acidity between the varieties more strongly as they are used undiluted.
If you are ordering Verjus for the first time, we recommend using all 3 varieties, as this will allow you to assess the flavor repertoire much better.

The extra sour is a true specialty with only a little fructose and an acidity that is a little stronger, but still fine and never as astringent as vinegar. Don’t be put off by the word “extra-sour”. In cooking, the more acidic something is, the more flavor-enhancing the effect.

 

An important note is the shelf life of Verjus. Once you have opened a bottle, you must keep it in the fridge, as the shelf life of our verjus is only achieved by pasteurization and not by preservatives.

The shelf life can be up to 2 months. We generally recommend that people with histamine intolerance in particular consume verjus as soon as possible or up to this period. A sure sign that Verjus can no longer be used is mold floating on the surface.

 

For all regular users and all-rounders when cooking, we recommend purchasing a 5-liter bagin box.
The liquid is filled in a plastic bag with an outlet pipe under airtight conditions and packed in a small cardboard box. This lasts for at least 1 year and conveniently does not need to be stored in the fridge.