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Balsamic vinegar: what is it, application and recipes. Magic balsamic vinegar: types, properties, uses

Balsamic vinegar is known as a sweet and sour essence made from barrel-aged grape must (aka balsamic). It is the most exquisite condiment ever made in Italy.

The very first mention of balsamic vinegar dates back to the middle of the 11th century, when Margrave Boniface presented a barrel of balsamic to the future monarch Henry II.

Subsequently, such gifts became a tradition, they emphasized the high social status of the donors and served as a dowry for marriageable girls.

Types of balsamic vinegar

Today we can meet three types of balsamic.

Traditional

The labeling of the bottles "Aceto Balsamico Tradizionale di Modena" means that the product is produced according to the traditional recipes of the province of Modena, and the inscription "Aceto Balsamico Tradizionale di Reggio Emilia" indicates that it belongs to Reggio nel Emilia.

Both the first and second brands are under the protection of local government and controlled by a consortium of certified manufacturers. The strict requirements put forward by the European Union for traditional balsamico (Aceto Balsamico Tradizionale) are clearly reflected in its legislation:

The consortium of producers is located in only two regions of Italy;
Made exclusively from varietal Trebbiano and Lambrusco grapes;
Maturation occurs 12 or more years.

Balsamico, produced only in these two areas of Italy, has the right to be called traditional.

Cheaper than traditional

It includes all other variants of balsamic vinegar when the production process is not controlled by the consortium. On the bottles you will see the following inscriptions: "Condimento grade balsamic vinegar", "Aceto Balsamico di Modena", "Balsamic Vinegar of Modena". So, for example, the Giusti family produced Aceto Balsamico Tradizionale di Modena (1605-1929), and bore the title of official supplier of balsamic to the royal court.

Industrial

This category includes all the remaining varieties of balsamico, which, for one reason or another, have not earned the traditional certificate. In this case, the essence is vinegar with the addition of dyes, sweeteners and aromatic additives, with a complete lack of aging. Available to the consumer due to the low price.

Beneficial features

Balsamico is widely used in the food industry and in the preparation of a wide variety of dishes. It is used as an additive in salads, soups, various sauces, unique marinades, savory desserts.

They do not resort to its heat treatment, they are added at the final stage of cooking.

There is a belief that even a small amount of balsamic can change the taste of a dish beyond recognition, and the most inexpressive composition can become a culinary masterpiece.

fine dining, fruit salads and the dessert range are seasoned with 12-year-old balsamic, which is rightfully considered a delicacy.

Composition and production process

We cannot boast, even today, of reliable knowledge about the composition of balsamic vinegar, indicating all its components and proportions. However, we can absolutely say that it contains a large amount of glucose, polyphenols, fructose, antioxidants and various acids. It is generously filled with micro and macro elements: potassium, magnesium, calcium, sodium, phosphorus, iron, zinc, copper, manganese.

Even in the absence of the exact composition and proportions of balsamic, the technology of its development is not a special secret. Wringed out grape juice boil down to a syrupy consistency. In order to stimulate the fermentation process, wine vinegar is added, kept in attics. At the first stage, the essence is stored in oak barrels, and then they are successively replaced with ash, cherry, chestnut and mulberry barrels.

The secret of the recipe is hidden in the addition of many spices according to individual proportions, as well as the specific climatic conditions inherent in the limited provinces of Italy. The temperature rises in summer and catalyzes fermentation, while in winter the process stops.

As it evaporates, the contents are poured each time into a smaller barrel, as a result of which the composition is filled with a complex aroma with a taste of different types of wood.

In order for balsamic vinegar to be produced without violating technology and considered traditional, such an alternation must occur at least 12 times, and more refined types of balsamic are aged for about 50 years.

Use of balsamic vinegar

In the treatment of burns and open wounds, it is applied externally;
In the treatment of throat - gargling;
To prevent hair loss;
To improve complexion when added to cream;
In cooking, especially in Italian cuisine, in the preparation of traditional dishes;
As an additive to seafood.

Cooking magic

A basic dressing with balsamic vinegar can be prepared quickly and yourself. This is the most affordable filling option.

Take olive oil and pour balsamic into it. To one tablespoon of balsamic vinegar, add 3 tablespoons of olive oil. This dressing is harmoniously and balanced with salads, mainly from leaves: romano, iceberg, lettuce.

The pesto dressing with the addition of balsamic wine vinegar is distinguished by refined delicacy and piquancy. In Italy, they say that the proportions are mixed by eye: a couple of tablespoons of olive oil, one balsamic, one green pesto sauce.

Mix and dress the salad with this mixture. Particularly suitable for those who are on a diet or adore italian taste. This The best way rid your body of mayonnaise.

Mustard-honey sauce with balsamic for salad preparation: olive oil - a quarter of a glass, add balsamic vinegar half as much as olive oil, honey - no more than half a teaspoon, Dijon mustard - also half a spoon, a clove of garlic, black pepper and salt each taste. Finely chop the garlic and mix with the rest of the ingredients while whisking the mixture. Salad dressing is ready.

For more on the use of balsamic vinegar, see the video:

Selection and storage of balsamic

This issue must be approached with particular scrupulousness. If you want to buy only good quality balsamico and with appropriate exposure, you need to be very careful. This action does not tolerate haste, there are no trifles in it.

The most simple and obvious rule: do not be stingy when buying, and the more significant your generosity is, the higher the quality of the essence. However, you may feel sad about this approach, considering that a balsamic aged over 25 years can cost up to 1000 euros.

Therefore, a more compromise solution would be the golden mean. You can safely buy vinegar at average prices (10-15 euros per bottle), and you are guaranteed to get a decent quality essence for reasonable money.

The main criteria for choosing and buying

The privileged ones include balsamic with the ABTM abbreviation on the bottle. So the goods of all producers of traditional vinegar from Modena are marked;
All variations produced outside the province fall into the second category: Certified by ICEA and Controllo Autorizzata dal MiPAAF. The affordability of the price and the availability of such a product is fraught with possible fakes and low quality. In order not to get into a mess, we carefully examine the consistency - it should be viscous and have a rich color;
Often they offer a more affordable product made in Spain or Greece. The recommendations are the same: color and consistency;
If you find the letters ABM or ABRE on the label, then you have in your hands products aged up to five years, with the possible addition of natural dye;
Balsamico should not have a waste value. Choose by average price without compromising the quality of the product;
We carefully study the labeling. The composition should not contain dyes, antioxidants and preservatives. Otherwise, you will purchase a manufactured product with a dubious taste;
Must be made from 100% grape juice, with a maximum acidity of up to 6% (study the inscriptions on the label in detail);
One of the main indicators is aging, which, according to the production technology, should be more than three years (indicated on the bottle);
If the balsamico is of high quality and belongs to the traditional class, it must necessarily have a confirming certificate (ICEA MIPAAF). The label will contain the inscription: Certified by ICEA and Controllo Autorizzata dal MiPAAF;
Remember, throughout Italy, producers of traditional vinegar are required to be certified;
On the bottle you will find a distinctive round yellow-blue badge.

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Golden rules for choosing original balsamic vinegar:

Produced in Reggio Emilia (red label - 12 years, silver - 18 years, golden - over 25);
Produced in Modena (beige cap - 12 years old, golden - over 25 years old);
The cost of a young balsamic 100 gr. - up to 50 euros. If the exposure is over 25 years - up to 75 euros;
If you have a hypermarket near you, the likelihood that you will be able to find a traditional balsamic is quite high. Otherwise, you should try your luck by placing an order through the online store.

What can replace an expensive supplement?

After learning about the cost of balsamic vinegar, you are likely to be put off by its high price. Do not be upset, because the original has a worthy replacement, which is used by culinary specialists. All components are available and always at hand.

Separate the cherries from the pits and crush. Add all other ingredients to the resulting mass, bring to a boil.

Keep on low heat for up to half an hour. Let cool, pour into a glass dish, close the lid carefully and put it away in the refrigerator.

You can forget about the cherished vessel for several days, but no more than three. We remove the container with the treasured essence, carefully filter it, pour it into a beautiful bottle and put it in the refrigerator again.

Although this balsamic will differ from the traditional composition of Modena vinegar, you will still be warmed by the thought that you managed to touch one of the great secrets of cooking with your own hands.

Conclusion

For many years, balsamic was prepared as a healing drug with anti-inflammatory and antiseptic effects. Lucrezia Borgia used it repeatedly as a balm remedy during the plague in Spain, and Giacomo Casanova found balsamic use as an aphrodisiac.

The mysterious balsamic vinegar will remain an unknown legend, which does not prevent it from delighting us with its unique spicy taste.

We invite you to check out the video below:

The first mention of this useful "native" from the Italian provinces of Reggio Emilia and Modena falls on 1046. Then the Italian Marquis Boniface presented the German Emperor Henry II with a barrel of thick potion made from Trebbiano grapes.

And it was a truly royal gift: with a fruity aroma and a sour-sweet aftertaste, balsamic vinegar, or balsamic in Medieval Europe, was famous as a healing balm.

The beneficial properties of balsamic vinegar have been known since ancient times.

Representatives of the royal dynasty used it as an antimicrobial and anti-inflammatory agent during the plague. But the famous adventurer of the XVIII century, Giacomo Casanova, balsamic - a powerful aphrodisiac - helped to gain fame as a tireless lover. And only centuries later, balsamic vinegar became a spicy seasoning for salads, seafood and meat dishes. So what is balsamic vinegar, what is its benefit, and possibly harm?

What is useful

To answer this question, we will find out what balsamic vinegar is made of and what causes it. beneficial features.

This product is prepared in 3 stages, using grape juice with sourness of special varieties - Spergola, Bercemino, Lambrusco.

Fresh grape juice is boiled down to a thick dark syrup, which is then aged in wooden barrels. The barrels differ in size and purpose: the smallest barrels contain ready-made balsamic. When a small part of it goes on sale, the contents of the first barrel are supplemented from the second. The volume of the second barrel is adjusted to the original one by adding the contents of the third barrel, and so on.
Balsamic vinegar matures in barrels

It also contains spices, the exact list of which is known only to manufacturers.
The technology for the production of budget options for balsamic is greatly simplified. Its main components are red wine, wine vinegar, caramel, thickeners and dyes.

The beneficial properties of real balsamic vinegar, aged for at least 12 years, are due to its rich chemical “asset”, including:

antioxidants;
macro- and microelements;
vitamins;
pectins;
polyphenols;
saccharides;
anocyans;
tannins.

Possessing antioxidant, antimicrobial and tonic properties, subject to moderate consumption of balsamic:

normalizes cholesterol levels and the functioning of the circulatory system, helping to prevent heart disease;
reduces the risk of cancerous tumors;
suppresses inflammatory processes and pathogenic flora in the gastrointestinal tract, normalizes digestion;
Being a powerful aphrodisiac, it tones the body.

Balsamic vinegar perfectly tones the body

How to use balsamic vinegar?

Traditionally, balsamic is a frequent "guest" Italian cuisine where it is used as a salad dressing.

Soups and salads seasoned with a small amount of fragrant vinegar are considered classics of Italian cuisine. Among the most revered recipes are rice with squid and shrimp and avocado salad, risotto and pasta.

And of course, a traditional Mediterranean dish of soft cheeses and tomatoes, garnished with green lettuce.

When dressing salads, balsamic vinegar is often mixed with olive oil.
But gourmets prefer to start dinner by dipping bread in olive oil mixed with balsamic vinegar. The resulting mixture has a delicate, mild flavor.

Where else is it used

The fame of the useful properties of the product went beyond the kitchen.
Knowing about the benefits of balsamic vinegar for the body and, in particular, its properties to stimulate cellular regeneration, leading manufacturers of cosmetics enrich nourishing creams and anti-cellulite products with it.
Due to the ability to accelerate metabolic processes, balsamic vinegar is effectively used for weight loss.

Balsamic Vinegar Is Great for Weight Loss

Unlike vegetable oils, the energy value 100 ml of which is at least 445 Kcal, the calorie content of balsamic vinegar, depending on the origin of the product, is 88 - 106 Kcal. The main difference between balsamic vinegar and oil is the absence of fats: the ratio of bju (proteins / fats / carbohydrates) in it is 0.5 / 0 / 17.

Thick, with a slightly caramelized texture, it allows you to cook delicious sauces almost without the addition of vegetable oil.

Balsamic vinegar will become a real lifesaver in a diet: to prepare a great dressing, you only need 1 tsp. walnut or olive oil, 1 tbsp. water and mild mustard, a clove of garlic and 5 tbsp. balsamic. The result is an excellent sauce, the calorie content of which is 20 times lower than that prepared on the basis of vegetable oil.

Balsamic vinegar also shows excellent results in the fight against cellulite: as evidenced by the reviews, wraps with it, combined with an intense massage, soften the skin and make it silky. But most importantly, penetrating deep under the skin, balsamic actively stimulates the drainage of subcutaneous fat.

Is balsamic vinegar harmful?

According to the results of American microbiological researchers, using balsamic vinegar for weight loss for a long time and in large quantities can bring not only benefits, but also harm. So, a special “acidic” diet with balsamic vinegar (“PH diet”) threatens with a lot of health problems caused by the possible “acidification” of the body.
If you use balsamic vinegar without measure, you may experience health problems.

Future mothers often wonder if balsamic vinegar can be used by pregnant women? There are no categorical contraindications for its use, but it is still not worth using it uncontrollably. Better if the product will be used in medicinal purposes: undiluted - for the treatment of external wounds and abrasions, an aqueous solution - for rinsing an inflamed throat.

Vinegar is not indicated for ulcerative neoplasms in the stomach and intestines, as well as in case of hypersensitivity to its components.

Poor-quality balsamic vinegar can be harmful: the abundance of synthetic components in a “handicraft” product threatens with poisoning, so we’ll tell you how to choose the right one. natural product.

How to choose

This product comes from the Italian provinces of Emilia-Romagna or Modena, and its Italian name always contains the word tradizionale (Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia).

The maturity of balsamic vinegar can be recognized by color marking:

The creamy cap on the bottle of the Modena product corresponds to a young 12-year-old balsamic, and the gold cap corresponds to a mature 25-year-old vinegar;
12 year old balsamico from Emilia-Romagna marked with a red label;
18-year-old - silver;
and the 25-year-old is gold.

Depending on the aging, the cost of a product prepared according to all the rules ranges from 40 to 70 euros. A lower value may indicate a German counterfeit or a "handicraft" product.

You will learn detailed instructions on how to choose high-quality balsamic vinegar from the video:

Is there a big difference

Given the high cost of a truly Italian product, dexterous chefs of respectable restaurants sometimes replace balsamic vinegar with its other "neighbors" from the gastronomic department.
Judge for yourself how equivalent such a replacement is:

What is the difference between wine vinegar and balsamic. The first is a heritage of France and, in fact, is a fermented wine. Its two varieties - white and red - are obtained respectively from red or white wine by adding acetic acid bacteria from alcohol-containing raw materials to it;
If we compare balsamic vinegar and soy sauce, the difference is noted not only in technology. Cooking soy sauce takes months and consists in the fermentation of a mixture of legumes by mold representatives of the Kingdom of Mushrooms;
Aged juice from pressed grapes instead of dry distillation of wood is the main difference balsamic vinegar from regular.

Skillful housewives, wanting to please guests with an Italian dinner, often ask themselves the question: how to replace balsamic vinegar at home?

Most often, the aforementioned wine vinegar becomes an alternative. However, it is worth taking care that the taste of this common inhabitant of supermarkets is at least a little closer to the original. To do this, vinegar is mixed with tarragon or wormwood in a ratio of 2: 1 and infused for 6 weeks in an unlit room. The finished tincture is stored in the refrigerator.

Alternatives to Balsamic Vinegar
Is it possible to go a simpler way and replace balsamic vinegar with apple cider vinegar?
Yes, if you use this recipe:

Cut a medium-sized apple into slices, put in a glass container;
add 3 sprigs of tarragon;
1 tsp granulated sugar and white pepper;
a clove of garlic divided into 2 parts.

Pour 0.5 liters apple cider vinegar and, having closed the container, send it to infuse in a cool dark room. After 14 days, a fragrant alternative to balsamic is ready.

Each of these alternatives carries its own benefits for the body.

But still, allow yourself to cook at least occasionally gourmet dish with real balsamic vinegar: the pleasure of piquant taste and the benefits for the body make the use of this expensive product quite reasonable.

Selection and storage

To choose balsamic vinegar, you need to remember that a good quality product it just can't be cheap.

The main criteria for choosing an original product also include the presence of an abbreviation on the label AVTM, meaning that the seasoning is made according to traditional recipe in Modena. Other balsamico varieties produced outside of this Italian province are labeled Certified by ICEA and Controllo Autorizzata dal MiPAAF.

Before choosing balsamic vinegar, you should also pay attention to its aging, which is one of the main indicators of high traditional quality.

Exposure of high-quality balsamic, according to technology, cannot be less than 3 years.

When buying an Italian seasoning, its aging time can be determined by the color of the cap or label.

So, producers from the province of Reggio nel Emilia stick red labels on bottles with a composition aged in wooden barrels for at least 12 years. The silver color of the sticker means that the product has been infused for at least 18 years.

The best is considered vinegar in bottles with a gold label. This composition has an "age" of 25 years or more.

Unlike their colleagues, producers from Modena “tell” about the aging of the product with the help of lids:

cream (beige) means 12 years old;
gold - 25 years and more.

Another distinctive feature that will highlight the real Italian seasoning is the container. In Modena, it is poured into special bottles with a square bottom. In other cities of Emilia-Romagna, tulip-shaped bottles are preferred. At the same time, both those and other containers are made of light durable glass.

Buying cheaper vinegar made in other countries, you can become the owner of a quality fragrant product, or you can easily run into a low-quality fake that will bring nothing but disappointment.

To minimize the risk of buying a seasoning that does not even remotely resemble balsamic, experts advise paying attention to:

consistency. A quality product should have a thick, viscous consistency.
A color that should be dark and saturated.
Compound. Balsamic must contain 100% grape juice and have an acidity of no more than 6%. At the same time, a quality product does not contain any dyes, additional antioxidants and preservatives.
In addition, before you buy your favorite bottle of aromatic seasoning, you should ask about its manufacturer ( modern technologies allow you to get all the necessary information on the Internet).

Having bought a seasoning, many people think about how to store balsamic vinegar, and what needs to be done so that it does not lose its quality characteristics.

It is noteworthy that the same rule applies to the packaged product as to the composition in barrels: "the older, the better." This means that you can buy a "young" product and leave it to infuse on the far shelf in the closet.

Important! The quality of vinegar long-term storage can only be improved in an uncorked container. If the lid has already been opened, then the improvement of taste characteristics becomes impossible. At the same time, the shelf life of balsamic, even in an open bottle, is practically unlimited.

Beneficial features

For the first time, the beneficial properties of this product were appreciated back in the Middle Ages. It was these qualities that made balsamic a product "worthy of kings".

What is the benefit, and can there be harm from using balsamic vinegar?

One of the first to be discovered was its ability to disinfect water. Subsequently, its antibacterial properties were successfully used in medicine for the treatment of throat diseases (gargling) and various injuries.

It is noteworthy that during the plague epidemic in Europe, balsamic was used among one of their medicines and prophylactic remedies for the disease.

It is because of this feature that it is able to improve digestion, suppress pathogenic microflora in the intestines and have a general strengthening effect on the human body.

Thanks to the polyphenols that make up its composition, balsamico has a strong antioxidant property. It is believed that its moderate use is a good prophylactic to prevent cancer and pathologies of the heart muscle.

Also, a natural product helps to improve activity. nervous system and stimulates brain activity, has a beneficial effect on vision and the musculoskeletal system of a person.

High-quality balsamic vinegar is also useful for the external skin of a person. Therefore, the well-known fragrant seasoning has long been successfully used by cosmetologists for the manufacture of anti-aging, anti-cellulite products, as well as for the purpose of improving hair.

Despite the fact that special studies on the beneficial effects of balsamico have not been conducted, many traditional healers and even official doctors claim that regular use of seasoning can slow down age-related processes in the body and help prolong an active and healthy life (as one of the evidence for such a statement, you can use significant life expectancy of Italians who consume balsamic almost daily, adding it to various dishes).

In addition, it is able to soften meat fibers and reliably preserve food, extending its shelf life. Therefore, in recent centuries, it has been actively used in cooking.

Important! In order to get the maximum benefit from the miraculous product, it should not be subjected to heat treatment.

As for the harm of balsamic, only increased acidity of the stomach and individual intolerance to one or more components of the seasoning can become contraindications to its use. In fairness, it can be noted that the latter is not so common.

Where is balsamic vinegar added in cooking?

Due to its sweet and sour taste, it can be equally used in main dishes and salads, as well as in sweet desserts.

Most often, recipes with balsamic vinegar are found in Italian and Mediterranean cuisine.

Very popular among Italians is panna cotta (a dessert of cream and sugar with gelatin and vanilla) garnished with strawberries marinated in balsamic.

The most common products that Italians (and not only them) prefer to consume with balsamic vinegar:

seafood;
any kind of meat and chicken;
soups;
cheese dishes;
vegetable and fruit salads;
pizza
desserts.

However, its most popular use is as an addition to salad dressings.

The most popular and at the same time the simplest recipe used by culinary specialists is a dressing made from balsamic vinegar and olive oil. The ratio of oil and balsamic in it is 3:1.

A variety of components can be added to the base prepared in this way, if desired, which will help enrich the taste of the salad and give it “real Italian” notes.

Many are interested in the question of why vinegar is called balsamic and what does it have to do with embalming. The answers to these questions can be found in the product story. The now popular seasoning got its name from the word "balm" and, oddly enough, has nothing to do with the embalming process.

Well, the composition was called a balm because it was used (and now continues to be used) for:

treatment of small and deep wounds and cuts;
treatment of bites and burns;
gargling with a cold;
getting rid of digestive problems;
prevention of diabetes;
regulation of blood pressure, etc.

It has been proven that if balsamic vinegar is regularly added to food, then the benefits of it can be enormous. After all, it allows you to lower blood cholesterol levels and increase immunity, which is especially important in the cold season.

According to legend, the famous ladies' man Giacomo Casanova used this fragrant spice as an aphrodisiac, adding it to the dishes of his ladies.

The use of balsamic vinegar in cosmetology is quite popular.

Major cosmetic companies use balsamic to prepare various face and hand care products, anti-cellulite products and balms to prevent hair loss.

In addition, cleansing masks and tonics with balsamic can be made independently at home. Procedures using the popular seasoning can effectively fight acne, increase skin tone, improve its color and accelerate tissue regeneration.

Another use of balsamic vinegar has been found by nutritionists. The fact is that the seasoning has the ability to hold back weight, preventing the food eaten from lingering in the body for a long time. In addition, it contributes to the rapid burning of all excess calories.

Summarizing

The original product from Italy is a truly miraculous balm and a treasure trove useful substances. Having tried it at least once, it is simply impossible to forget the rich taste and bouquet of aromas.
However, in order to get the full range of pleasures and benefits, it is important to choose the right seasoning.

Everyone wants tasty and healthy food. In gastronomy, there is a wide range of varieties of vinegars, all of which have different properties, smells, tastes, and even different effects on the body. One of the vinegars, balsamic, is an excellent addition to dishes that will only become healthier and tastier with it.

What does it taste like, what dishes does it go with? Does it have indications and contraindications for use?

Balsamic vinegar - what is it?

Balsamic vinegar ("balsamic") is a seasoning that has been aged from grape must, which has a dark color and thick consistency, characterized by specific sweet and sour taste and fruity aroma. Do not confuse this seasoning with ordinary wine vinegar - these are completely different spices.

Contrary to the name "vinegar", in the way it is prepared, it differs significantly from ordinary food. In the Caucasus and Iran, a similar seasoning is made, with the name "doshab". In America, spices similar to balsamic are made from coconut, figs, tangerines, black currants, cocoa beans, etc.

This incomparable balsamic is produced in the Italian provinces of Reggio Emilia and Modena.

The composition of balsamic contains a treasure trove of essential substances, including tartaric acid. As well as:

Contains in small quantities:

manganese

Industrial, practically useless, as it is prepared without aging, balsamic contains these substances:

glucose
fructose
starch
preservatives
dyes
flavors, etc.

Calories in balsamic vinegar: 100 g balsamic contains about 88 kcal.

It should be said that the preparation of real balsamic is a very difficult and long process, requiring certain knowledge and experience of the manufacturer. Manufacturers believe that it is important to have time and patience when preparing it. Balsamic vinegar photo will help you understand what dishes it suits and how it looks.

Balsamic: benefits and harms

We can only talk about the benefits of using balsamic vinegar if it is natural, prepared in accordance with all rules and regulations, and only qualified workers in this field took part in its manufacture.

At the moment, there is no information about any studies that would testify to the beneficial effects of balsamic vinegar, its beneficial effects on the human body and disease prevention. However, its composition is well known and the elements it contains have proven health benefits. In folk medicine, balsamic and its benefits have been used for a long time - as already mentioned, since the Middle Ages.

The process of digestion and weight loss

Circulatory system:

low content of sodium, but a lot of potassium, which is useful for the work of the heart and blood vessels;
better absorption of magnesium and calcium;
reduces the level of cholesterol, harmful and dangerous for the body in the blood, and therefore prevents the development of atherosclerosis of blood vessels.

The fight against diabetes

It has balsamic vinegar and diabetes prevention abilities. It protects the cells of the pancreas, which are responsible for the production of insulin. Vinegar helps them function properly, thus protecting against diabetes.

Wound healing

Balsamic vinegar benefits in that it has strong antiseptic properties. If you add a teaspoon of the solution to a glass of water, you get a disinfectant solution that can be used to wipe small wounds on the surface of the skin.

Harm balsamic

Yes, the benefit is certainly obvious, but is there any harmful properties this spice? Everything is good in moderation, and if you abuse balsamic vinegar, you can harm yourself. There are no contraindications, except for individual intolerance.

Balsamic vinegar: application

The best application was found in no other area, as, of course, in cooking. Italian dishes, for example, are famous for their amount of olive oil, but few people know that balsamic is often added to it. So you can manage salads, they will have a wonderful subtle aroma. It pairs well with cheese. green salad, avocado and tomatoes .

It is also perfect for meat. Meat dishes are simply sprinkled with it during frying. A few drops of sweet and sour balsamic are enough to completely change the taste of the products beyond recognition. Prepared with its addition first courses, omelet, dessert and even ice cream. To help the body digest heavy and fatty foods, just add a little balsamic to the sauce. But it is important to remember that it cannot be exposed to high temperatures.

Even in cosmetology, balsamic has found its application. Due to content polyphenol, thionin and anthocyanin, the aging of epidermal cells is delayed. An excellent result is shown by creams with its addition for aged skin owners. It is included in several anti-cellulite products and even in a balm to combat hair loss. Its disinfecting properties contribute to a thorough cleansing of the skin and improve complexion. It is also recommended as an excellent aphrodisiac.

Where to add balsamic vinegar?

Balsamic is added to various dishes: vegetables, fruit salads, meat and fish dishes as well as seafood dishes.

Balsamic vinegar is also added to marinades. This kind of version is appropriate for both vegetable, meat dishes as well as seafood. When sprinkled with balsamic berries, they acquire a unique taste.

What can replace balsamic?

Wine vinegar is considered the standard analogue of balsamic. In some cases, it would be appropriate to replace with apple.

How to make balsamic vinegar at home?

Real balsamic is made only from white grape varieties. The product must go through metabolic and evaporative processes. Then it is poured into wooden barrels, where it is aged from 3 to 100 years. Now I understand why it has such a high price.

Since there are people who want to taste this product, but do not have the opportunity due to the high cost, a recipe for inexpensively making balsamic vinegar at home was created.

Ingredients:

2 cups fresh cherries
15 g sugar
0.5 l of 9% vinegar,
0.5 tsp cinnamon,
zest of 1 lemon.

Cooking:

First you need to crush the cherry. Add sugar, zest, cinnamon and vinegar to it.
Boil the mixture for 15-20 minutes.
Cool the resulting solution, pour into a bowl and refrigerate.
Filter the mixture after two days.
Sterilize the container in advance, where the resulting solution will be filled. Be sure to store in the refrigerator.

This is how you can make balsamic at home without spending a lot of money.

Until quite recently, such a name as "balsamic" sounded to us like any misunderstood word in an unfamiliar language. When someone mentions the phrase "balsamic vinegar," recipes aren't the first thing that comes to mind. But it is in cooking that this seasoning is used most of all.

History of appearance

Today, this product boasts almost a thousand years of history. All this time, a lot has been happening in the world - the borders of states have changed, geniuses and villains have appeared and disappeared, and only balsamic vinegar has remained invariably of high quality and divine in taste.

It all started in 1046, when the newly minted French king received a barrel of balsamic vinegar as a gift. And then, as they say, it started. Balsamic began to be used as a panacea for many diseases (even the plague), wounds were treated with it and taken orally. After that, its taste qualities were also appreciated, or rather, the taste that the products acquired if balsamic vinegar was added to them. Recipes with it fell like a cornucopia, and soon it was the culinary sphere that became the main place for using balsamic.

The special value of this vinegar glorified the place of its creation throughout the world. Now the city of Modena is the birthplace of Italian black gold known to all gourmets, chefs and just lovers.

Process of creation

Creating a product of this quality is costly. First of all, it concerns time. It takes a minimum of 12 years to make high quality balsamic vinegar. And here you can’t get around this requirement - strict quality control will not only prevent such a product from being sold, but can deprive the family of the right to produce it, and this will be a big blow. After all, only 300 respected families produce balsamic vinegar, the recipes of which are kept in strict confidence and are inherited. Yes, and the mark tradizionale is worth it. This mark, by the way, means that the vinegar is of high quality and produced according to a traditional recipe.

So, the creation process begins with the selection of grapes of a certain variety. Then they are boiled down to grape must, while the loss is approximately 40%. Then this wort begins to defend in wooden barrels made of different types of wood, each of which gives the vinegar its own flavor. Seasonings are added in the process (their composition is kept in strict confidence), and after 12 years of infusion in different barrels, the final product will be ready. Barrels, by the way, are also inherited from generation to generation. The output is very little of the final product, and the evaporated part is called the "share of angels." The result has a dark, almost black, color and a very thick consistency.

Usage

The most famous and deservedly loved dish with this seasoning is salad with balsamic vinegar. Mixing a couple of drops of balsamic with olive oil, you will get a wonderful dressing with an original taste. Best of all, balsamic vinegar is combined with tomatoes, Italians simply cannot imagine a salad with tomatoes without balsamic. But he also feels adequate with other vegetables.

Also, many people know the property of vinegar to soften the fibers of meat, keep it much longer than is possible without balsamic, and also help the meat flavor to open up, adding its own notes.

In general, Italians, adding balsamic vinegar, choose any recipes. It goes equally well with pizza, pasta, and salads. The last culinary discovery that gourmets liked was balsamic with strawberries.

When using balsamic vinegar, remember that its taste and useful qualities better preserved without heat treatment. Although in some dishes it is added during the cooking process.

Balsamic vinegar: benefits and harms

The beneficial qualities of balsamic were discovered long before it was used as a condiment. It was from the word "balm" that its name came, since it was originally a medicine.

It disinfects water, has an analgesic effect, kills microbes (both outside the body and inside). In addition to this, balsamic vinegar fights cholesterol and inflammation, and also has a weighty list of important vitamins and compounds for humans.

Harmful effects of vinegar on the body for so many centuries have not been found. The only thing is that it should be used with caution by people who have high acidity.

How much is

Given the difficulties in preparing this product, you should not expect to buy a real product inexpensively. Of course, on the shelves in supermarkets you can see a bottle of cheap balsamic, but it will be a product created with the help of flavorings and chemical additives, of course, it’s not worth remembering any twelve-year aging, 3-4 years is the maximum. But even among them there are quite worthy options that almost do not differ in taste from the original.

For real balsamic vinegar, the price will depend on the exposure. After 12 years, the product is called young, this is the minimum time that balsamic must stand in the attic. A bottle of a young product will be marked with a beige or red cork (depending on the place of production), and the cost of 100 g will be from 40 euros. Mature vinegar with 25 years of exposure will be marked with a gold-colored stopper and will cost the buyer from 70 euros per 100 grams.

What can replace

Given the not at all small cost that balsamic vinegar has, how to replace such a delicious seasoning, many chefs and housewives are thinking.

You should not try to make balsamic at home, you won’t be able to make a decent product if you don’t have barrels from certain types of wood, a cellar and twelve years in reserve.

You can buy inexpensive balsamic in the supermarket, through trial and error, finding a company that produces a more or less worthy replacement. In a very extreme case, you can use wine vinegar. It's not exactly the same as balsamic, but if you add seasonings to taste and let it brew for at least a couple of days, it can make a good seasoning, similar to balsamic vinegar.