Apple cider vinegar has long been used as a delicious condiment, having a characteristic tangy taste that goes well with raw and cooked food alike.
Organically produced apple cider vinegar retains all the vitamins and minerals of the apples, but also enzymes produced during the fermentation process. Most commercial apple cider vinegars have unfortunately been filtered and pasteurised, which destroys the beneficial enzymes.
You should make sure the ‘mother’ of the vinegar is still present in the bottle: look for a darker thicker substance at the bottom of the bottle. This will be a good giveaway the vinegar contains all of its possible goodness.