−44%Sansu Jamun sirka | Jamun vinegar | Blackberry vinegar For Digestion & Sugar Control Vinegar
Sansu
₹280MRP ₹499
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GONGLOO Pure Jamun Vinegar | Natural Jamun Sirka for Digestion & Sugar Control Vinegar
Honey and Cider Vineger₹191MRP ₹395
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About this product
- Ingredients
- Jamun
- Shelf life
- 12 months
- Manufacturer
- Gagan Food Products
Specifications
- Pack of
- 1
- Sales Package
- 1 Bottle of Vinegar
- Container Type
- Plastic Bottle
- Type
- Fruit Vinegar
- Suitable For
- Preservative
- Organic
- Yes
- Food Preference
- Vegetarian
- Processing Type
- Naturally Fermented
- Nutrient Content
- Energy
- Regional Speciality
- North Indian
- Cuisine
- Indian
- Allergens Included
- No
- Fortified
- No
- Usage Instructions
- Ready to use
- FSSAI Number
- 12715060000174
- Certification
- FSSAI
- Width
- 10
- Depth
- 19
- Weight
- 0.5
- Height
- 10
- Other Dimensions
- 500g
- Description
- Gongloo Jamun Vinegar is a traditionally prepared vinegar made with fresh jamun and naturally fermented for a distinctive taste. This Jamun Vinegar is raw and unfiltered and contains the natural mother, making it a convenient choice for people looking for a traditional vinegar product. Prepared with fresh jamun, Gongloo Jamun Vinegar offers a distinctive fruity and tangy flavour that can be incorporated into everyday food routines. Its versatile nature makes it suitable for use in food preparations, dressings and other culinary applications as desired. The product is naturally fermented, raw and unfiltered and comes in convenient packaging for easy storage and use. It is also labelled gluten free. Product Name: Gongloo Jamun Vinegar Main Ingredient: Fresh Jamun Product Type: Jamun Vinegar Processing: Naturally Fermented Filtration: Raw Unfiltered Special Feature: With The Mother Brand: Gongloo
- Storage Instructions
- Store in a cool and dry place away from direct sunlight. Keep the bottle tightly closed after use. Refrigeration is not required but can be done for better taste. Shake well before use if natural sediments are present.
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