Organic balsamic vinegar

Balsamic vinegar is an aromatic aged vinegar produced in the Modena and Reggio Emilia provinces of Italy. The original product—Traditional Balsamic Vinegar—is made from the concentrated juice, or must, of white Trebbiano grapes. It is very dark brown, rich, sweet, and complex, with the finest grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper and ash wood. Originally a costly product available to only the Italian upper classes, traditional balsamic vinegar is marked "tradizionale" or "DOC" to denote its Protected Designation of Origins status, and is aged for 12 to 25 years. A cheaper non-DOC commercial form described as "aceto balsamico di Modena" (balsamic vinegar of Modena) became widely known and available around the world in the late 20th century, typically made with concentrated grape juice mixed with a strong vinegar, then coloured and slightly sweetened with caramel and sugar.

Regardless of how it is produced, balsamic vinegar must be made from a grape product. It contains no balsam fruit. A high acidity level is somewhat hidden by the sweetness of the other ingredients, making it very mellow.

How to use and nutrtional properties:

Traditional balsamic vinegar is used to season salad and raw vegetables, but also to prepare sauces, gravies and marinades. It is served as a sauce for starters and sometimes used in drops of cheeses such as Parmigiano in tastings. It is also used to garnish particular preparations as sweets and ice-cream or fresh fruit.

Balsamic vinegar is rich in antioxidants due to its high concentration of polyphenols present in the grapes. These chemicals play an important role in strengthening the immune system and fight free radicals, promoting longevity, slowing the aging process and helping to live healthy.