Verjus is used as an acidity carrier wherever a fresh, fruity acidity without too much flavour of its own is desired. Unlike vinegar or lemon, verjus does not mask the flavour of food and drinks, but actually enhances it. Possible uses range from soups, sauces, starters or salads to pickled vegetables and refreshing thirst quenchers and mixed drinks. Verjus can also be used as a substitute for wine in various dishes. A special area of application is the health food sector, where verjus is valued as a histamine-free and low-calorie vinegar alternative.