Kuninda Jamun VInegar (Raw, unfiltered with mother)

Our Jamun Vinegar (Indian Blackberry, also known as the Java Plum) is made from the fruits of trees on our farm in Uttarakhand. These are indigenous jamun trees which fruit every summer. The splendid colour of the skin remains in this vinegar lending it a delicious pinkish-purple hue. A subtle and delicate tasting vinegar this is with all the benefits of a jamun fruit.

We do not use any yeasts for the fermentation process. We do not pulp or juice our jamuns but allow the entire fruit to ferment slowly and naturally over two to three months.
Raw, unfiltered, with mother.

Vegan with no preservatives, additives or flavour enhance of any sort.

How to use:

This natural fruit vinegar of jamun is great as just a shot on an empty stomach, or just before meals, or just before bedtime. Depending on each individual’s dietary and physical needs. A natural fruit vinegar works as an overall tonic, gut cleanser, metabolism booster and digestion catalyst (that is thanks to the probiotic nature of natural vinegars that are not heat treated, not filtered and have their mother intact). So, we always advise you to first speak to your nutritionist and then figure out when is the best time of day to consume your daily dose.

In general, though we use it in our gravies to add the right amount of sourness, it is lovely in salad dressings as well. But most recently we love it with just some soda + tonic and a little ice.

Lifestyle tips and suggestions:

Vinegars have existed ever since man has existed in an organised form, that is to say ever since civilisations were created. If alcohol existed then vinegar did as well.

Archaeologists have found traces of vinegar in urns in Egyptian pyramids, dating back to 3000 BC. Vinegar was commonly used by the Romans and Greeks as a remedy for many different ailments, primarily for the cleaning of wounds.

In the east as well, vinegar has been an integral part of culinary and medicinal cultures. In China, 1st century BCE, aristocratic households would have their own vinegar makers, clearly indicating the importance of this most rustic condiment.

India has had its own vinegar culture. If we look at Ayurveda, all sorts of vinegars have their independent qualities and benefits.

The type of vinegar made was based on what was in abundance. From dates to figs, grapes to apples, malt to rice, jamun (Indian blackberry) to sugarcane and so many more.

Special instruction: Keep away from sunlight and direct heat. That is the reason for the amber bottles as opposed to clear glass ones. Vinegar and light are not a good combination. 

To maintain the integrity of the product please store as prescribed. 

Product benefits:

• Our Jamun vinegar is made from indigenous Jamuns grown on our farm in the terai belt of Uttarakhand. 
• Jamun is well known across the Indian subcontinent for its benefits to diabetics and in the regulation of female hormonal activity.
• Not to mention the traditional method of vinegar production that Kuninda employs allows the vinegars to actually taste of the fruit that it is made of. 
• Vinegars have the ability to maintain and make possible to have access to the health benefits of a given fruit, in addition to the general benefits to one’s body that any natural vinegar offers. 
  

Ingredients: Raw jamun vinegar made from whole indigenous jamuns of the Terai belt of Uttarakhand.
How to store: Keep away from direct sunlight. Store in a cool, dry place. Refrigerate once opened.
Shelf life: 36 months.