Other names: abghooreh (Iranian)
The term literally translates to "green juice". This acidic liquid is typically made from the juice of green grapes but it can also be made from other unripe fruits like crabapples. The use of verjus in cooking dates back to medieval times. The production of verjus has been predominantly in Europe but it has gained popularlity in the U.S. and several vintners are producing verjus.