The most refined Italian seasoning is balsamic vinegar, which is abbreviated as balsamic. This sour wine seasoning has a thick texture resembling a dark marinade, sauce or tar. Of all the food vinegars, balsamic is the most fragrant and pleasant to taste. Its sweet and sour mass is saturated with fruit shades. The usual meat, salad or dessert will acquire a completely new sound with balsamic. Well, let's figure out how to choose balsamic vinegar, real, not fake. We will also introduce you to the benefits of this seasoning, cost, scope, customer reviews.
What you need to know about balm in order to choose the right one?
Balsamic vinegar was first mentioned in documents of 1046, when an unusual gift was presented to the German King Henry II by the Italian marquise. This served as the reason that they began to call seasoning worthy of kings. The Austrian Emperor Franz, when he ascended the throne in the 18th century, was presented with a small barrel with this product.
For a long time it was used only by noble and wealthy persons. Even as a legacy from generation to generation and dowry for the bride passed this product. Today balsamic vinegar is produced both at family enterprises and at large enterprises. That is why the names of their owners flaunt on many barrels.
The inhabitants are often interested not only in how to choose balsamic vinegar in the store, but also where it is produced. It was first made in the Italian region of Emilia-Romagna of the province of Modena. A unique product was prepared only by middle and upper class families. Then it was used only in medicine, called a medicine and treated many diseases.
Some interesting facts that influence the choice of real vinegar
What is the name associated with - balsamic? When he appeared in the Renaissance, he began to be used as a balm. It served to treat wounds and relieve sore throats. Was it effective? Yes, the effect was observed. Due to the antiseptic and anti-inflammatory properties of balsamic vinegar, it was called a magical tool. Even the plague was sometimes treatable by medieval Aesculapius. Before an appointment, Casanova himself used the balm as an aphrodisiac.
What is the difference between a real seasoning and a fake one? How to choose a balsamic real? The true traditional balm is inherent in almost black color, and the consistency is very thick. Balsamic spill is made in a capacity of 100 ml. Each bottle is labeled Tradizionale. Good traditional vinegar is pretty much appreciated. Inexpensive options are also sometimes good.
What is the reason for the high price of balm? The fact is that it is made from high-quality grape must. It takes 12 years to fully ripen the seasoning.
What is balsamic vinegar mixed with? This is almost always done. Most often, olive oil is added. Together, these two ingredients are a great salad dressing. Using this sauce, you can effectively fight cholesterol.
The benefits and harms of balsamic vinegar
Many contemporaries highly appreciate this seasoning. We invite you to get acquainted not only with which balsamic vinegar is better to choose, but also with its useful and harmful qualities. In traditional balsamic, there are many vitamins A, C and group B. It also includes various trace elements necessary for the body. It is rich in calcium, potassium, phosphorus, and iron. Strong antioxidant properties gives it the constituent polyphenols.
If you consume vinegar in moderation, then you can prevent cancer and heart disease. B vitamins help to improve the functioning of the nervous system and improve brain activity. Antibacterial properties also make balm very useful. Digestion improves, pathogenic microflora is eliminated.
Amazing Italian seasoning by cosmetologists is widely used. Many anti-aging products contain a wonderful balm. It is present in anti-cellulite products and hair remedies. It is important to know that to squeeze the maximum benefit out of balsamic vinegar, do not heat it.
As for the harm of vinegar to the body, no serious studies have been conducted on this subject. It is not recommended to use balm in large quantities, because it has a high acidity. Those with heartburn should eat balsamic dishes carefully.
The cooking process affects the quality.
Making quality balsamic vinegar is quite long and complicated. Apple or wine counterparts are much easier to make. Balsamic can be prepared in two ways: industrial and artisanal. The best product in the world is considered to be a product made in the first way in Modena. To obtain the final balm you need a special kind of grape. Italians use "lambrusco", "spergola". Collect them on the plantations of Emilia-Romagna.
First, grape berries are carefully selected. We need fully ripened, not spoiled and in no case chemically treated grapes. The ripening of such quality clusters is facilitated by the special climatic conditions of the Italian provinces.
Then comes the recycling process. First, the yield is squeezed, and then the resulting juice is boiled. The process is continued until the initial volume is reduced to 40%. After that, a thick and dark grape must is obtained. From it they make a real balsamic.
To pour vinegar, barrels made from different types of wood are used. Each vessel fills the balm with its aroma. A barrel of chestnut saturates vinegar with a dark color. Also found are containers of cherry, juniper, oak. Barrels come in different sizes, the largest hold up to 100 liters of vinegar. For filled containers there are special rooms in the attics. The process of creating balsamic continues there under the influence of a change in temperature. A year later, in the spring, a smaller barrel is placed next to a large barrel and part of the defended grape must is cast into it. After a year, the wort is again poured into a smaller barrel. This is done for 12 years. The mature matured product is ready for use at the 13th year. It becomes dark brown or almost black in color, very thick and with a stable aroma. It is worth noting that the masters of past centuries and modern manufacturers strictly classified the exact technology and name of spices that give vinegar a unique taste.
The balsamic made in Modena is poured into transparent thick glass bottles. The bottom of such bottles is square in shape. But companies from other provinces of Emilia-Romagna produce bottles in the form of an inverted tulip. Various lids are used to seal containers: lighter ones indicate less seasoned vinegar, and darker ones indicate more mature vinegar.
Often you can meet the industrial look of balsamic. It is produced by companies that do not have certificates, so it can not be called traditional. In such vinegar add dye, sugar, flavor. Such a product does not have an aging term and is affordable.
Some nuances of choice: what to look for?
Many readers are interested in the question, which balsamic vinegar is better to choose. Reviews indicate that this is a very crucial moment. It should be noted right away that even Italians buy balsamic vinegar at different prices. There is an industrial version for 2-3 euros per 250 ml. Traditional vinegar costs from 100 to 1000 euros for the same bottle. The price depends on the exposure time. So, how to choose good quality balsamic vinegar?
- No need to chase cheapness. Low price indicates low product exposure. Not sure how to choose balsamic vinegar? Test purchases prove that expensive balsamic is of high quality and healthy. You can choose a middle ground for yourself.
- Pay attention to the composition indicated on the label. Sugar, dyes, preservatives speak of an industrial product. Natural traditional balm consists only of grape must.
- Take a note if you do not know how to choose balsamic vinegar in the store, remember that the exposure should be at least 3 years. Look carefully at the label.
- If you have a real product from Modena, then the certificate: Certified by ICEA and Controllo Autorizzata dal MiPAAF is indicated on the bottle .
- Remember that in Italy, the product must have a certificate. If it is indicated that vinegar is traditional, then so it is.
- On the highest quality balsamic from Emilia-Romagna there is a special yellow-blue sign.
The choice of balsamic according to cost
The best manufacturers of balsamic vinegar are evidenced by reviews. Naturally, grape must, which is aged for at least 12 years, costs 500 euros per liter and higher. A young 3-year-old balsamic from manufacturers is estimated at 40-50 euros. An intermediate product costs 70-100 euros.
In stores, inexpensive options are often sold. They are usually prepared with the addition of red wine and wine vinegar. Excerpt from such a balm is small. This balsamic is cheap, but it tastes like traditional. Even such a product can give some dishes an acceptable taste.
Application area
Young varieties of balsamic vinegar are suitable for dressing salads and soups. Seasoning with medium exposure is added to desserts, meat, fish. Sometimes they pour strawberries, ice cream. High leaven balm comes as a separate sauce and looks like jelly.
It is important to know that balsamic vinegar can not be subjected to strong heat, so it is added to the finished dishes. You must understand that to enhance the taste it is enough to sprinkle the food with a few drops of this vinegar. Therefore, a small 100 gram seasoning bottle can last a long time.
Especially combined balsamic with parmesan. If you give someone a bottle of this dressing, then you can not worry about its value. Such a gift is worthy even of kings.
Salad Dressing Ingredient
Italians most often use balsamic in dressings for various salads. We offer you several recipes for sauces and dressings with balsamic vinegar:
- The main traditional recipe. To prepare it, just mix vinegar with olive oil 1: 3. Salads with the following ingredients can be seasoned with this sauce: arugula, parmesan, strawberries, shrimp, tomatoes, mozzarella. Also can be used: parsley, lettuce, basil, olives, bell pepper, smoked sausages.
- Balsamic sauce and pesto. This is a delicate flavor dressing. To prepare it, just mix 2 tablespoons of these two ingredients and add olive oil. This sauce becomes a substitute for our mayonnaise.
- Dressing with garlic. It is enough to add a clove of garlic to olive oil and vinegar, and the salad will acquire a special taste.
- Honey mustard sauce with balsamic. Additional ingredients in this sauce are honey and Dijon mustard.
- Herbal sauce: oregano and caraway seeds.
Analogs of Balsamic Vinegar
The most refined is considered real balsamic vinegar. You have already read that its manufacture is different from the production of ordinary vinegar. Residents of the Caucasus and Iran have learned to make a similar product called doshab. In the United States they make many analogues of balsamic with coconut, figs, tangerines, black currants.
In addition to vinegar, balsamic glaze is also produced. She looks like a cream. And they get it by evaporating balsamic vinegar. Then add a thickener and spices.
Consumer Reviews
Many grateful readers leave positive reviews about balsamic vinegar. Consumers like that it lacks fat, it is safe to use as a seasoning. Balsamic contains a small amount of calories. It should be noted that earlier it was possible to order this seasoning only on the Internet. Today it is already on sale. Many people want to put a peculiar Italian accent in their dishes, make a drop of this sunny country on their table.
Consumers like that it is not just natural vinegar, but also a pleasant taste. It is not at all like a regular product. Today, many people prefer various vegetable salads in their diet. This seasoning will fill them not only with bright taste, but also with aroma.
When buying balsamic, consumers are advised to pay attention to the production date. Old vinegar tastes better. You can buy a young seasoning and keep the bottle closed for several more years. Just do not open the bottle beforehand; let it be hermetically sealed. Such a closed product can be stored forever. Store open vinegar in a cool and dark place, in a cabinet, for example. At a temperature of +6 to +20 ° C, it will not deteriorate for about a year.
Real gourmets have already tasted several varieties of balsamic. They claim to have a thicker and thinner sauce. Some people like truffles, caramel. A good test for him would be to use with ice cream. Consumers say this vinegar is expensive, but it's worth it.