KernAktuell July 2021, News

Styrian vinegar varieties

New variety:

Styrian quince vinegar, 100 ml

The Steirerkraft brand welcomes a new addition to its range of Styrian vinegars: the new Styrian quince vinegar with its tart, fruity flavour. Known in the past as “lemons of the North”, quince were once widely used across Europe as substitutes for their expensive and exotic tropical counterparts, since lemons were rarely available on the market. Today, however, quince have faded into obscurity in Europe – most undeservedly, given that their honeyed and fruity yet tangy flavour is still the perfect alternative to fresh lemons and lemon juice. Styrian quince vinegar is perfect with Asian cuisine, fish, mayonnaise and Waldorf salad, or in sauces and marinades for root vegetables or venison dishes. It also adds a subtle something to dishes with asparagus, chicory, sprouts and shoots. Its flavour unfolds best in combination with Styrian pumpkin seed oil, peanut oil, linseed oil or sunflower seed oil.

New size:

Styrian tomato vinegar now available in a 100 ml miniature premium bottle.

Thanks to its intensive fragrance and the fruity flavour of sun-ripened Styrian tomatoes, this ingenious vinegar creation instantly conjures up the taste of summer and images of a picturesque Mediterranean coastline. Styrian tomato vinegar is perfect for adding flavour to Mediterranean dishes with feta, mozzarella or rocket salad. It also compliments brawn, mouthwatering stews, sophisticated marinades and tomato dishes of all kinds, where it adds a striking, exquisitely tangy flavour. To unfold its full potential, it should be combined with Steirerkraft pumpkin seed oil, olive oil or safflower oil.

Find more information about our styrian vinegar varieties HERE on the steirerkraft webpage.


KernAktuell issue July 2021 >>

Immer auf dem neuesten Stand


Traditional Styrian
stamp press process

While modernity has brought progress in many areas, the traditional Styrian stamp press process is still the best way of making pumpkin seed oil. The main difference between this and other pressing methods is that we work with open roasting pans. At our plant, people check when the pumpkin seeds are perfectly roasted and so will yield the very best oil. This enables our experienced oil millers to produce the pumpkin seed oil that has won more prizes than any other – and which as a result of this type of pressing retains all the natural constituents. The untreated oil is not filtered; the particles that make it cloudy settle naturally when the oil is left to rest.

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