Everywhere in the world, apart from The USA. The 50 million year story of apples – How almost every apple we eat today originates from one apple variety from Central Asia. Directly descended from this original wild apple is Malus pumila, the common cultivated apple, spread from central Asia from at least the time of Alexander The Great in the 4th century BC, and later by the Romans into the UK and other parts of Europe. Follow her latest culinary escapades on Instagram. If a recipe calls for apple cider but all you see at the store are things labeled apple juice, don’t despair. The famous cookbook of Apicus from the 1st century AD even describes apples being used to accompany pork, but no other documents exist that describes their use in cider making. Fresh-baked bread, for example.... Alcohols are a big part of that delicious "someone's been baking" smell. But what about regions that had apples rather than grapes for wine or grains for making ales? If they were making it in France, it was not a common drink. History of Cider in the USA: Johnny Appleseed planted thousands of apple seeds across the USA. There are a lot of references to the Greek geographer Strabo suggesting cider drinking was going on at least from 60BC – which would pre-date Julius Caesar’s discovery in the UK in 55BC. The name may mean “full of apples”, “apple mountain” or “Grandfather of apples”. There are trace amounts of ethanol and methanol in fresh fruits and unfertmented fruit juice. Or was cider being produced long before that elsewhere…. This apple genus has slowly been improved over centuries through selective planting and includes all of the most famous apples we use for eating and cooking today – From Granny Smith to Fuji, Bramley, Coxes, Pink Lady, Red Delicious and many more. Still no luck? Often times, apple producers (who will often make their own brand of cider) will blend different apples together to get the right combination. To accompany this article, our History of Cider podcast – we discuss apple cider alcohol in depth but with our usual light hearted banter thrown in. Outside North America, "cider" is always alcoholic. The industry never recovered, though today craft apple cider is seeing a resurgence. With horrible tasting apples, it makes sense that apple cider alcohol would have been the choice over fresh apple juice. While the labeling of apple cider and apple juice may be confusing, here’s what they aren’t. 1. The labeling of apple cider and apple juice is a tricky one and in most places, there is no legal standard. It’s important as a consumer to know when you buy many commercial ciders that they are going to be very different from a more natural craft cider. This recorded information would suggest that, as Caesar had already conquered France, he hadn’t at that point discovered cider. Process: There are a few states that do spell out a distinct difference between apple cider and juice. But as far as documents go, England has the win on this one. 60+ Must try Georgian traditional foods and where to eat them. And seed planting led to increased bio-diversity and new American apple varieties. Chemists create new crystal form of insecticide, boosting its ability to fight mosquitoes and malaria, Tetrahedra may explain water's uniqueness, Future biosensor for continuous monitoring using molecular lookalikes, http://www.versatilevinegar.org/faqs.html, http://www.webmd.com/vitamins-suppl...=816&activeingredientname=apple cider vinegar. And the basic process of fermentation has been used by civilisations dating back to Neolithic times – at least as far back as 6,000 BC in the Republic Of Georgia. Cider from these states is probably what most of us picture: an opaque, highly perishable apple drink available at farm stands and markets in the fall. Plus: 24 Top Taco Restaurant…, Pad Thai History - The story of the Thailand National Dish. 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