Hawthorn (alıç) is a tree that blossoms in spring and bears small red fruit; in Türkiye it is grown widely, particularly around Sivas. Hünnap's Organic Hawthorn Vinegar is made from hawthorn fruit grown under organic conditions, with nothing else on the ingredient list and no thickener, preservative, colouring or additive. The bottle carries the Turkish organic agriculture seal and a certification-body mark, and it comes in a 250 ml glass bottle with a dark neck sleeve.
The maker describes it as a traditional vinegar, fermented naturally for at least 9 to 12 months rather than being rapidly blended from acetic acid and water. It is not pasteurised or filtered, which is why fermentation can continue slightly even during its shelf life. In the kitchen, its fruity, mellow acidity makes a lively dressing for green salads with olive oil and a pinch of salt, and it can lift cooked pulses, pickled vegetables and meze. The brand's serving suggestion is one dessert spoon in a tea glass of water, or sprinkled over salads to taste.
Keep the bottle tightly closed in a cool, dark place, and check the pack for the best-before date and storage advice. Slight haze or sediment can be expected in an unfiltered, naturally fermented vinegar. This is a food product and not a medicine.
