Giant spice tagetes vinegar

Emma Metzler

Yes, giant spice tagetes are native to Mexico. No, this is in no way in conflict with Emma Metzler’s commitment to regional products: their tagetes leaves hail from the Sehl permaculture near Limburg. After spending eight weeks macerating in rapeseed oil, the leaves are strained and then left to mature for another six weeks, because patience makes perfect. The result is a floral, herbaceous vinegar that is perfect for vinaigrettes and sauces, but also for getting the most out of your homemade ceviche or refining a freshly whipped mayonnaise. It is best used wherever you’d use vinegar cold.

By the way, vinegar doesn’t actually go bad. It easily keeps for about five years when closed and at least a year when opened. Don’t worry if “vinegar nuts” form in the bottle. This is a good sign and harmless in terms of taste and health.

500ml bottle


(€38.00 per 1L)

Emma Metzler
If you’ve been to Frankfurt’s Museum für Angewandte Kunst in Richard Meyer’s striking white building, chances are you’ve happened upon the restaurant Emma Metzler. Either way, it is well worth a visit. Opened by chef and owner Anton de Bruyn in 2017, Emma Metzler focusses on traditional products from the Frankfurt region and works to build close, trusting relationships with their suppliers. At the same time, Emma Metzler is much more than a restaurant: Anton de Bruyn also considers it a production facility for preserves and ferments.