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Made in Ecuador, from root to vinegar

Livingplantain vinegar.

One ingredient. One origin. Fruity like plantain, strong like cognac and romantic like wine.

Discover the vinegarsSee recipes
375 ml bottle of Pizca Paradisiaca vinegar375 ml bottle of Pizca Balbisiana vinegar
ParadisiacaHoney blossom · Lemon zest
BalbisianaCharred oak · Cotton candy

Our vinegars

From the coast to the highlands.

375 ml bottle of Pizca Paradisiaca vinegar

01 — Coast

Paradisiaca

100% Barraganete plantain · Pacific coast

  • Honey blossom
  • Lemon zest
  • Mapo tofu
375 ml bottle of Pizca Balbisiana vinegar

02 — Highlands

Balbisiana

100% Maqueño plantain · Ecuadorian highlands

  • Charred oak
  • Cotton candy
  • White pepper
Pizca bottles among green and ripe plantains and palm leaves
“Tastes like a night of good wine, conversation and company.”

How we describe Pizca

A ripe plantain bathed in afternoon light next to a palm leaf

Our story

An idea that kept fermenting.

Phillip and Imelda have been producing chili for about 30 years in areas of Ecuador where plantains abound. They needed vinegar for their chili brine, so they made the first samples of Pizca on the farm.

The idea was left floating in the air until the quarantine arrived. Many family dinners later, Pizca was born: single-ingredient, single-origin plantain vinegar.

How we make it

Drop by drop, no rush.

  1. 01

    The harvest

    Plantains at their peak, carefully cut into pieces.

  2. 02

    The cloth

    They hang in a cotton cloth inside a barrel.

  3. 03

    The fermentation

    Air, water, sugar, bacteria and time. Their juices slowly drip.

  4. 04

    The mother culture

    Still alive at the bottom of every bottle.

Find your Pizca

What are you cooking today?

375 ml bottle of Pizca Balbisiana vinegar

We recommend

Balbisiana

Charred oak and white pepper give body to a shrub and balance the sweetness of the fruit.

Recipe: Basil Peach Shrub Cocktail

Recipes to splash.

A hand pouring Pizca vinegar next to other bottles

Cocktail · Maqueño

Basil Peach Shrub Cocktail

Peach, fresh basil and Pizca Maqueño vinegar, with a splash of gin or alcohol-free. Refreshing and full of carnival.

Roasted plantain split open with drops of vinegar on a plate

Dressing · Barraganete

Tropical Goddess Dressing

Dill, parsley and Pizca Barraganete vinegar in a creamy dressing for a rice, steak and mandarin bowl.

A spoon pouring vinegar next to a green plantain

Main dish · Maqueño

Esquite Tostada

Roasted corn over labneh with parmesan, chipotle and a touch of Pizca Maqueño vinegar. Crunchy and made for sharing.

From the center of the world

We have taken Pizca to Paris, Spain and South Korea. Drop by drop, flavor brings us together.

SIAL Paris · Vinavin, Vinegar Fair · South Korea

Pizca for your business.

Restaurants, stores and distributors: tell us what you need and we will send you a proposal.