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Vinegar is an acidic liquid produced through the fermentation of ethanol by acetic acid bacteria. It is used in cooking not only for its flavor qualities but also for its chemical properties. It can be made from a variety of base ingredients that contribute their own unique characteristics to the vinegar and add extra flavor and vibrancy to foods they are used with.
Rajah was founded back in 1931 when a former Indian army officer yearned for home cooked food in London and realised there was a market for this. He opened up a small shop called Bombay Emporium and began importing high quality spices from India to London. Initially, the store sold whole and ground Indian spices but as the UK Asian population grew and the nation’s appetite for Asian food expanded, other products were introduced such as seasonings, curry pastes, chutneys, pickles, and poppadums. Aptly named ‘Rajah’ spices, these palette-pleasing masalas began to rule South Asian kitchens and hearts in the UK from that moment on.
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