There are many different types of vinegars to cook with that can be both flavorful and healthy. Vinegars have been used for centuries for their “healing” properties because of the antioxidants that they contain as well.
One of the most famous vinegar varieties is the balsamic vinegar. There are three different grades of balsamic vinegar: traditional, commercial and condiment balsamic vinegar. Traditional balsamic vinegar is aged for a minimum of 12 years and comes from only two regions in Italy, Modena and Emilia.
Traditional balsamic vinegar is homemade vinegar produced in Italy, by traditional method in surface culture fermentation. The raw material is cooked grape (Trebbiano and Lambrusco grapes) must having a content of soluble solids (above all glucose and fructose) ranging from 20 to 60°Bx and pH values of 2.3–3.2. The juice is blended and boiled over a fire. It is then poured into barrels of oak, chestnut, cherry, mulberry, and ash. The juice is allowed to age, ferment, and condense for five years.
Herbs and fruits are often used to flavor vinegar. Commonly used herbs include tarragon, garlic, and basil. Popular fruits include raspberries, cherries, and lemons.
Balsamic vinegar is a versatile addition to any kitchen or dining table. Its distinctive agrodolce flavor creates a unique flavor profile for vegetables, salads, cheeses, and meats.
It may be drizzled over salad greens or roasted vegetables to add a woodsy, sweet, tart flavor. It also pairs well with chicken, pork, and many fruits. Balsamic vinegar contains antioxidants that may help reduce the risk for illnesses and chronic diseases, yet more research is needed. Adding balsamic vinegar in your cooking can be an easy and quick way to get antioxidants in everyday diet.
A premium grade balsamic vinegar has a high viscosity level (in excess of 1.30) and pours like syrup. Most commercial balsamic vinegars have a viscosity level of around 1.05.
Balsamic vinegar
