Is it the same as orange blossom water?

No. Orange blossom water is not acidic and is used mainly in pastry. This is a vinegar: it brings scent and acidity together, and does not substitute for orange blossom water in a cake recipe.

Is it too fragrant for a savoury dish?

It is all in the dose. A teaspoon in a dressing for four is noticeable without dominating. Beyond that the floral note takes over and the dish drifts towards dessert.

Flavored

Orange Blossom Vinegar

A delicate floral touch that fragrances fruit salads, desserts, and beverages. All the elegance of orange blossom in a refined vinegar.

A question about this product?

Our team can tell you about available formats and distribution options.

Contact Become a distributor

SIDNA orange-blossom vinegar is the most unexpected in the range. Orange blossom belongs first to Algerian pastry — makrout, ktaïef, gazelle horns — and finding it in a vinegar moves that familiar scent towards savoury dishes, or towards desserts where acidity has a part to play.

In the kitchen

On an orange salad — oranges, cinnamon, black olives or dates — a few drops are enough to bind the sweet and the savoury.

It goes with carrots, cooked or grated, whose sweetness answers the floral note well. It is the base of our orange-blossom carrot recipe.

In a fruit salad it replaces sugar: rather than sweetening, it brings out the taste of the fruit itself, melon and strawberries especially.

A spoonful in a homemade lemonade or in cold water makes a scented, barely sweet drink, welcome in summer.

Choosing it and keeping it

It is the most fragile of the flavoured vinegars: a floral note evaporates faster than a garlic or lemon aroma. Bottle tightly closed, upright, in a dark cupboard, well away from heat.

Do not decant it into a clear decorative bottle: light costs it its scent within weeks.

Once opened, use it within the year if you can. The acidity will hold far longer, but it is the scent that justifies this vinegar.

Frequently asked questions

Is it the same as orange blossom water?: No. Orange blossom water is not acidic and is used mainly in pastry. This is a vinegar: it brings scent and acidity together, and does not substitute for orange blossom water in a cake recipe.
Is it too fragrant for a savoury dish?: It is all in the dose. A teaspoon in a dressing for four is noticeable without dominating. Beyond that the floral note takes over and the dish drifts towards dessert.