Balsamic vinegar - composition, useful properties, harm and methods of application. What is balsamic vinegar used for, how it is useful and harmful to the body

Balsamic vinegar, or simply balsamic, is the most refined of Italian seasonings. Traditional balsamic is very thick in consistency and even resembles tar, including in color. Among food vinegars, balsamic is the most fragrant and has a very pleasant sweet and sour taste with rich fruity undertones.

The first documented mention of balsamic vinegar comes from 1046. It was in this year that the Italian marquis presented an unusual gift to the German ruler Henry II. After this incident, balsamic vinegar began to be considered a gift worthy of kings. At the end of the 18th century, a small barrel of vinegar was presented to the Austrian emperor Franz in connection with his ascension to the throne.

For a long time it was available only to the very noble and rich. A unique product could be passed down as an inheritance from generation to generation, or it could also be a dowry for a bride. To this day, the production of vinegar is a family business, and the casks are inherited. Therefore, on some lines of barrels in the family production, you can see the names of their owners.

The place where balsamic was first obtained is the region of Italy and its province of Modena. Only families from the middle and upper class had access to the preparation of a unique product. Each family had its own secret recipe, and family cooking secrets were used. Moreover, it is interesting that initially balsamic vinegar was used only in medicine. It was equated with medicine and considered a panacea for many diseases.

• We recommend visiting: for the production of balsamic vinegar

Beneficial features

Later, its property was discovered to disinfect water, soften meat fibers and contribute to the preservation of products. After that, balsamic began to be actively used in cooking as a seasoning. This ingredient was included in the recipe of almost any dish. Perhaps that is why there are a very large number of centenarians among Italians.

In 1893, scientific circles became interested in a noble product. Professor Fausto Sestini published his work "About the Balsamic Vinegar of Modena", in which he proved a significant difference between ordinary vinegars, including wine ones, and traditional balsamic vinegar. Since 1967, the Modena Traditional Balsamic Vinegar Society has been actively promoting the "royal" product, without forgetting about its quality. As a result of such work, balsamic came out of the shadows and began to march around the world. Along with it, the cultural and gastronomic traditions of the Italian provinces, which became the homeland for a unique product - Modena and Emilia-Romagna, also spread. Not far from Modena, in a town called Spilamberto, the Balsamic Vinegar Museum has even opened.

Preparation: What is balsamic vinegar made from?

The process of creating balsamic is much more complicated and time-consuming than the preparation of apple or wine vinegar. Balsamic vinegar can be prepared in two ways: industrial and artisanal. Moreover, the product produced industrially in Modena is considered the best in the world.

For the production of the final product, special grape varieties are used. Such as spergola, bercemino, lambrusco. They grow only in the provinces of Emilia Romagna. Strict requirements for the quality of vinegar begin with the selection of grapes. They must be fully ripe, unspoiled and in no case subjected to chemical treatment. The special climatic conditions of the Italian provinces contribute to obtaining just such a quality product.

The harvested grapes are squeezed, and the resulting juice is boiled down. The process continues until about 40% of the original volume remains. The resulting thick and dark product is called grape must. And it is from it that real balsamic vinegar is obtained in three stages.

The production involves barrels of various sizes made from different types of wood. Each type of tree gives the balsamic its own flavor. For example, in a tannin-rich chestnut barrel, the vinegar acquires its dark color, juniper saturates with essential oils, cherry wood adds sweetness to the vinegar, and in oak barrels the product acquires a slightly vanilla flavor. The volume of barrels involved in the production of balsamic vinegar ranges from 10 to 100 liters.

Filled containers are installed in the attic. It is this arrangement that allows all seasons to participate in the process of creating balsamic. Every year, in the spring, vinegar is poured from a larger barrel into a smaller one, and part of the new grape must is added to the largest. Just like the masters of the Middle Ages, modern vinegar producers keep the exact technology and names of spices that give the vinegar its uniqueness in the strictest confidence.

After 12 years, "young" or refined balsamic vinegar is considered ready. The aging process of the “mature” or extra aged product continues at least 13 more years. The finished product has a dark brown, almost black, color, strong density and persistent aroma.

How to choose

Balsamic vinegar produced in Modena is packaged in 100 ml thick white glass containers. The bottom of such a bottle must have a square shape. The bottles intended for the product from other provinces of Emilia-Romagna are shaped more like an inverted tulip made of the same white glass.

Bottles are corked with various caps, the color of which depends on the aging of the balsamic. For example, in Modena, 12 years old is distinguished by a cream-colored cap, 25 years old by a golden color, and in Emilia Romagna, the labeling of 12-year-old vinegar is red, 18 years old is silver, and more than 25 years old is gold.

The original product from Italy necessarily contains the word "tradizionale" in its name. For example, "Aceto Balsamico Tradizionale di Modena" or "Aceto Balsamico Tradizionale di Reggio Emilia".

Price

The price of traditional balsamic vinegar, which is at least 12 years old, never goes below 500 euros per liter. The cost for a bottle of young balsamic from the manufacturer is about 40-50 euros, and for a mature product you will have to part with at least 70 euros.

On the shelves of shops you can see cheaper options. Unlike expensive varieties, they are prepared using red wine and wine vinegar, and have much less exposure. Thanks to this, the process is reduced in cost, and the finished product tastes like a traditional balsamic. Having tried, even among such a product you can find an acceptable taste, with which you can give already familiar products a new shade.

Application

Today, traditional balsamic, as before, attracts consumers with its positive therapeutic effect. Especially often it is used after a meal to improve the digestion process. But unlike ancient times, the main area of ​​​​use of traditional balsamic vinegar today is, of course, cooking.

It is considered optimal to use raw vinegar. It goes especially well with strawberries and parmesan, allowing these products to fully reveal their shades of taste and aroma.

Salad dressing with balsamic vinegar

Just a few drops of traditional balsamic in a salad can perfectly complement the taste of a regular olive oil dressing. But don't limit yourself to salad dressings. This unique product is able to ennoble almost any dish. For example, a meat dish will reveal new facets of taste after adding a few drops of balsamic vinegar at the end of cooking the product.

The use of balsamic vinegar is primarily characteristic of. Its note is always easily recognizable, despite the small amount. No respected Italian chef works without this unique seasoning. This amazing product has an indispensable property to enhance the aroma of any ingredient, complementing it with its unique taste.

If you mix a little balsamic with fresh olive oil, you get a delicious salad dressing. Served on its own with slices of fresh bread to dip in, it can be a great start to a meal. Balsamic is also good for marinades. In this case, the taste of the dish acquires a subtle taste. The perfect accompaniment is balsamic vinegar for seafood. For example, rice with squid or shrimp with avocado.

A classic in cooking is the combination of traditional dark vinegar with a cheese salad of green leaves, tomatoes and soft cheese. The most unusual, perhaps, is the combination of sweet and sour balsamic with strawberries. The berries are sprinkled with vinegar, sprinkled with powdered sugar and spread on arugula leaves. After 20 minutes, the salad can be served at the table.

Beneficial features

Traditional balsamic vinegar contains a large amount of vitamins A, C and group B. It is also rich in trace elements necessary for the body, such as calcium, potassium, phosphorus and iron. The polyphenols in its composition give it strong antioxidant properties.

Moderate consumption of vinegar can help prevent the development of both cancer and heart disease. And the presence of B vitamins helps to stabilize the nervous system and improve brain activity. Do not forget about the beneficial properties of balsamic, thanks to which it gained fame and got its name - antibacterial. It is thanks to these properties that digestion is stimulated, pathogenic microflora is suppressed and a general beneficial effect on the body is felt.
Cosmetologists have also not ignored this amazing seasoning, and they widely use it in recipes for anti-aging products, anti-cellulite products and hair treatments.

Advice: To get the most out of this amazing product, do not heat treat it.

And in conclusion, I would like to say that in order to fully understand what real balsamic vinegar from Modena is, it is worth visiting the homeland of this product. Then you will definitely have something to compare with. By the way, the production of balsamic in Modena is so popular that even the municipality is used for this. Rows of barrels in the attic are waiting for the end of the fermentation of the jewel that glorified the name of Modena to the whole world.

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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 balsamico supplier for 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 a wine vinegar with the addition of dyes, sweeteners and aromatics, with no aging at all. 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.

Gourmet dishes, fruit salads and a dessert range are seasoned with 12-year-old balsamic, which is rightfully classified as 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. The squeezed grape juice is boiled 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. Especially suitable for those who are on a diet or love the Italian taste. This is the best way to discourage your body from 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. We choose at an 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 can 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:

Balsamico or Balsamic Vinegar- a refined and refined seasoning, traditionally used in Mediterranean dishes. In addition to taste, it has preventive and therapeutic properties. The use of balsamic vinegar in cooking, cosmetology and medicine with health benefits.

Balsamic vinegar is used in cooking and in the treatment of diseases.

Balsamic bite - what is it?

Balsamic vinegar is a spice that comes from the Italian province of Modena. It has a rich fruity aroma and a sweet taste with pronounced sourness. There are 2 types of balsamic with different shades: classic dark brown and white, soft golden color.

Balsamic vinegar is prepared by evaporating grape must, which is the name given to fresh unclarified juice. For cooking, sweet white grape varieties are used. After evaporation, the product is infused for several years: classic in wooden barrels, and white - in steel.

Composition of balsamic vinegar

Table with the composition of classic and white balsamic vinegars. It considers the calorie content, the ratio of BJU, as well as the content of macro- and microelements per 100 grams of the finished product.

	Classical	White
calories	88 kcal	85 kcal
Squirrels	0.49 g	0.51 g
Fats	0 g	0 g
Carbohydrates	17.03 g	16.82 g
Mono- and disaccharides	15 g	14.7 g
Minerals
Potassium	112 mg	107 mg
Calcium	27 mg	22 mg
Magnesium	12 mg	11 mg
Sodium	23 mg	21 mg
Phosphorus	19 mg	19 mg
Iron	0.72 mg	0.46 mg
Manganese	0.131 mg	0.087 mg
Copper	0.026 mg	0.011 mg
Zinc	0.008 mg	0.007 mg

The table is a standard example. The calorie content, the ratio of BJU and the amount of useful elements in the composition depend on the grape variety, place of preparation, technology and aging time of a particular vinegar.

The benefits of balsamic

The benefits of balsamic vinegar are due to its rich mineral composition:

1. Potassium strengthens the walls of blood vessels, relieves swelling, improves blood supply to the brain and internal organs, normalizes heart rate, and eliminates brain hypoxia.
2. Calcium affects the strength of bones, nails and teeth, improves blood clotting, speeds up metabolism, has anti-inflammatory and anti-allergic effects.
3. Magnesium prevents cholelithiasis and calcium deposits, helps with diseases of the cardiovascular and endocrine systems, removes toxins and supplies the brain with oxygen.
4. Sodium has a vasodilating effect, relieves dizziness, weakness and headache, and normalizes the functioning of the nervous system.
5. Phosphorus strengthens bones and teeth, improves cerebral circulation, normalizes memory and the state of the nervous system. Improves metabolism, which is useful for weight loss.
6. Iron forms hemoglobin in the blood, affects the immune system and thyroid hormones, improves blood supply to internal organs and the brain.
7. Manganese regulates blood glucose levels, helps with diabetes, cholecystitis, obesity and deterioration of cerebral circulation. Allows you to recover faster after injuries and operations, has a rejuvenating effect.
8. Copper converts iron into hemoglobin and also affects the synthesis of many hormones. Forms collagen and elastin, which improve the condition of the skin, nails and hair.
9. Zinc prevents the onset of diabetes and epilepsy, strengthens bone tissue, prevents arthritis and rheumatism, and increases the amount of oxygen in the brain. It also affects the appearance of hair and skin.

In addition to eating, balsamic is often used topically: antiseptic and anti-inflammatory properties are useful for wounds and abrasions, and the rejuvenating effect is used in cosmetology.

Balsamic Vinegar is Good for Bones

How to choose balsamic vinegar?

In order for balsamic vinegar to perfectly complement the taste of dishes and be useful for the body, you should carefully consider its choice.

To buy the right balsamic, use the following tips:

1. Do not buy a product at a low price: quality aged vinegar cannot be cheap, and buying a fake can harm your health.
2. Check the consistency: it should be thick and viscous.
3. Consider shade. Classic balsamic should have a rich dark color, and white - a golden yellow hue.
4. Read the label: avoid dyes, preservatives and antioxidants in the composition. Acidity should not exceed 6%.
5. Pay attention to aging: a good product is aged for at least three years. The best option is 5-year-old ABM or ABRE, the best is 12-year-old vinegar.
6. When choosing a traditional Italian vinegar, pay attention to certification: it is marked with the inscription "Certified organic by ICEA" and a yellow and blue emblem on the package. You can see the appearance of the emblem in the photo:

Certified Organic by ICEA

In the CIS countries, you can find balsamic vinegar with an admixture of wine: cooking using this technology saves time, which affects the price tag. It tastes almost the same as the classic one, but it does not have useful properties.

Making balsamic at home

To prepare balsamic with your own hands, you need 500 ml of 9% white wine vinegar, 400 g of fresh cherries, sugar, cinnamon and lemon.

1. Remove the pits from the cherries, mash them to a mushy state.
2. Add to berries 1 tbsp. l. sugar, 0.5 tsp cinnamon, lemon juice and a little zest.
3. Pour the mixture with vinegar, put on fire and bring to a boil. Boil for 15-20 minutes.
4. Let the mixture cool, and then pour into a pre-sterilized glass container. Close the lid and refrigerate for 2-4 days.
5. Strain the resulting mixture, pour into a new bottle. Vinegar is ready to use.

The balsamic vinegar preparation must be boiled for at least 20 minutes.

The taste of the product prepared according to this recipe is very similar to the classic balsamic. It can replace an exotic seasoning at home, giving dishes an equally refined taste.

Application and recipes

Balsamico is needed in almost every Mediterranean dish. It is added to salads, to meat and fish, to chicken and seafood dishes, to desserts, dressings and sauces. It is also used for treatment and in skin and hair care procedures.

salad dressing

To prepare the dressing, you will need 45 ml of balsamic, 200 ml of olive oil, oregano, rosemary and thyme, salt and pepper to taste.

1. Pour the balsamic into the prepared glass container.
2. Add olive oil, mix thoroughly.
3. If the herbs are fresh, they should be washed and finely chopped.
4. Add the herbs, salt and pepper to the balsamic and olive oil mixture to taste. Mix thoroughly, cover and refrigerate.

Balsamic vinegar and olive oil are good salad dressings

This sauce needs to be refrigerated for a few hours to develop its flavor. Served with fresh vegetable salads or hot dishes.

To prepare the dish, you will need 5 ml of white balsamic, 60 ml of olive oil, 200 g of arugula, 70 g of any hard cheese and 50 g of nuts.

1. Prepare the dressing: Combine balsamic and olive oil, season with salt and pepper.
2. Rinse the arugula, let it dry, put it in a salad bowl.
3. Grate the cheese, sprinkle it with herbs, mix thoroughly and pour in the dressing.
4. Fry the nuts without using oil, mix them with the rest of the salad.

This salad can be used as an addition to other dishes or on its own.

Balsamic vinegar is good for salad dressing with arugula.

For cooking, you will need 400 g of large shrimp, 400 g of cherry tomatoes, 50 g of parmesan, a bunch of arugula, 15 ml of balsamic and olive oil, salt and pepper to taste.

1. Peel the shrimp, season with salt and pepper, fry in a preheated pan for 2-3 minutes on each side.
2. Wash the tomatoes and cut them in half if the fruits are small enough. If large, cut into 4 pieces.
3. Grate the cheese with plates: using a special cheese grater, vegetable peeler or by hand.
4. Combine salt, pepper, olive oil and balsamic, whisk and mix until smooth.
5. Blot the shrimp with paper towels to remove excess fat, put in a salad bowl with the rest of the ingredients, pour dressing and mix.

Salad with shrimp and balsamic vinegar is low in calories

The salad is suitable for dietary nutrition: despite the shrimp fried, it contains few calories and is very beneficial for the body. You can make this dish less high-calorie: for this, do not fry, but boil the shrimp.

To prepare the dish, you need 0.5 kg of chicken breasts, 3-4 tomatoes, 1 large onion, 30 ml of olive oil, 5 ml of balsamic, 2 g of dried basil, oregano, thyme and rosemary.

1. Rinse the chicken, remove excess moisture with napkins or paper towels. Season with salt and pepper, gently working the seasonings into the meat.
2. Wash the onions and tomatoes, peel the garlic and onions. Cut the onion into rings, and the tomatoes into small slices.
3. Heat the pan, fry the garlic and onion, add the fillet. Fry for 5-7 minutes.
4. Add tomatoes, balsamic and dried herbs. Simmer for 25-30 minutes.

Chicken in sweet and sour sauce delicious diet dish

Braised chicken is a hearty, tasty and low-calorie dish. It can be used in proper nutrition and in non-strict diets aimed at slow weight loss.

Pork in balsamic marinade

For cooking, you need 600 g of pork loin, 60 ml of olive oil, 15 ml of balsamic, 3-4 cloves of garlic, salt and black pepper to taste.

1. Rinse the meat, remove excess moisture. Cut into escalopes.
2. Mix olive oil, balsamic, salt and pepper. Peel the garlic, finely chop and add to the mixture.
3. Put the meat in the marinade, if it does not completely cover the escalopes, add a little water. Keep in the refrigerator for at least 2-3 hours, or better - all night.
4. Preheat the oven at 200 degrees, put the meat on a baking sheet, bake for half an hour.

Pork is served at the table with baked or boiled potatoes, you can make mashed potatoes.

Compress for decontamination of wounds

To prepare a compress for a wound or burn, you will need 15 ml of balsamic, 30 ml of olive, castor or linseed oil.

1. Mix balsamic oil with oil, apply on gauze.
2. Attach to the affected area, cover with cotton wool on top.
3. Fix, keep for 4-6 hours. Then replace with a new one.

The compress kills bacteria in the wound, prevents the occurrence of an abscess, and accelerates the restoration of the skin.

Balsamic vinegar disinfects wounds

Gargling with vinegar

To prepare an aqueous solution for gargling, you will need 15 ml of balsamic, 5 ml of honey and 200 ml of boiled water.

1. Warm water to room temperature, add balsamic.
2. Heat honey to a liquid consistency, add to the mixture.
3. Stir, gargle.

Gargle with Balsamic Vinegar

Gargle with an aqueous solution of vinegar every hour. This method helps with bacterial diseases of the respiratory tract.

Vinegar peeling for facial skin

To prepare a facial peel, you will need gauze or a clean sheet mask for the skin, 10-15 ml of balsamic vinegar.

1. Fold the gauze in several layers, cut holes in it for the eyes and lips.
2. Moisten gauze or mask in balsamic, apply on face for 10-15 minutes.
3. Remove the compress and do not wash your face for 1 hour, allowing the remaining vinegar to soak into the skin.
4. Wipe your face with a tissue, sponge, or facial cleanser to remove dirt and toxins from your skin.

After peeling, you should wipe your face with ice or wash with cool water, it can be done no more than 1 time per month.

Balsamic cleanses the skin well

Deep Moisturizing Hand Cream

To prepare, you will need 15 ml of balsamic vinegar and any moisturizer in a 50 ml jar. The jar must be full!

1. Add balsamic to the jar of cream, stir.
2. Remove the cream in a cold dark place, hold for 12-18 hours.
3. Apply morning and evening on the skin of the hands.

This recipe will help you quickly get rid of dry skin, cracks and peeling on your hands.

Cream with balsamic vinegar has a moisturizing effect

Rinse your hair with vinegar

Vinegar hair rinse helps fight hair loss, eliminates dandruff, accelerates hair growth and gives them a well-groomed, healthy look. To prepare, you will need 500 ml of water and 15-60 ml of balsamic vinegar, depending on the type of hair.

1. Mix balsamic with water: 15-20 ml for dry hair, 30-40 ml for normal hair, 50-60 ml for oily hair and scalp.
2. At the end of washing, rinse your hair: tilt your head down and pour the solution on your head, letting it flow through your hair.
3. Rub the solution left on the roots into the scalp - this will strengthen the hair follicles and accelerate hair growth.

The effect of balsamic hair rinse

The effect is noticeable after 1 procedure. Rinse your hair once a week if you have oily hair, and no more than once every 2 weeks if you have dry hair.

Possible harm to the body

If you use balsamic vinegar in large quantities, it can harm the body. This is due to the high acidity of the seasoning, so for people with diseases of the gastrointestinal tract, frequent use is undesirable.

Individual intolerance to balsamic may also occur: it is manifested by nausea and vomiting, diarrhea, seething and increased gas formation, as well as a rash and redness of the skin. This reaction is very rare.

Rarely, balsamic vinegar may cause nausea.

When using cheap vinegar with preservatives, thickeners and dyes, other side effects can occur. Therefore, you should refuse to buy a low-quality product.

Contraindications

Despite all the useful properties, balsamic should not be consumed:

• with hyperacid gastritis;
• with increased acidity of the stomach;
• with individual intolerance.

Use with caution by pregnant and lactating women: the effect of spices on the fetus and infant has not been studied, so it is better to play it safe.

Do not use balsamic for gastritis

What is the difference between wine vinegar and balsamic vinegar?

Both wine and balsamic vinegar are made from grapes. They differ in how they are prepared.

Wine vinegar is made by fermentation

Wine vinegar is obtained from wine by fermentation, while balsamic vinegar is made from sweet white grapes by evaporation and aging for many years in special wooden or steel barrels.

Cooking time, as well as abundant evaporation of balsamic vinegar, determine the difference in price between these products.

Balsamic is famous for its sophisticated bouquet with sweet and sour notes that can enrich any dish - from soup to desserts. Two to three drops of this vinegar transform ordinary food into a unique delicacy.

A bit of history

In 1046, the most powerful ruler of Italy, Boniface III of Canossus, came to Rome for the coronation of the German ruler Henry III. As a gift, the new head of the Holy Roman Empire received a small barrel of balsamic from a high-ranking Italian. This fact was documented, which was the first mention in history of an elite seasoning, which is still called nothing more than " king of vinegars».

The custom of gifting aged balsamic quickly spread among the European aristocracy. Vinegar was inherited and included in the dowry. No wonder, after all it can be stored for decades without losing its unique properties.

Initially, the magnificent seasoning was used as a medicine with strong antiseptic properties. It was applied to wounds, used as a gargle for diseases of the throat and mouth.

Lucrezia Borgia considered balsamic vinegar an effective defense against the plague, and the famous heartthrob Giacomo Casanova an effective aphrodisiac.

Currently, about 300 family businesses with a long tradition are engaged in the production of "royal seasoning". Interesting fact: among them there is a factory founded by relatives of Luciano Pavarotti.

What is balsamic vinegar made from?

Balsamic is made from unclarified freshly squeezed grape juice (so-called must) obtained by pressing. For the classic recipe, white grape varieties are taken, which makes the product more fragrant.

The juice boiled down to a dark thick mass is poured into wooden barrels, placed in the attic and left to mature for at least 3 years. The optimal aging period for high-quality "balsamic" is considered to be from 12 years.

During the fermentation process, the raw materials are poured three times, each time reducing the size of the barrel. The largest containers are made of mulberry, medium ones are made of cherry or chestnut, small ones are made of oak wood. And each of the breeds gives the "balsamic" its aroma and healing properties. In addition, manufacturers add an exclusive set of spices to the main composition, the list of which is kept secret.

Quite often they confuse wine vinegar and balsamic. What is the difference, it is difficult for an uninitiated person to understand, since both products seem to be made from the same raw materials. In fact, in the first case, ready-made wine is used, which is left to sour under the action of special bacteria. For "balsamic" they take boiled grape juice, subjecting it to a long, gradual fermentation. Therefore, this seasoning is much more useful.

The best manufacturers and how to choose

The original balsamic vinegar, which would be more correctly called a sauce, is produced only by two provinces in northern Italy: Modena (brand "Aceto Balsamico Tradizionale di Modena") and Reggio nel Emilia ("Aceto Balsamico Tradizionale di Reggio Emilia"). Small businesses in both areas try to stick to the recipe exactly because the products have a protected designation of origin.

But there is also a cheaper analogue of balsamic vinegar - based on wine. Its taste and benefits are incomparable with an authentic product. But the price is an order of magnitude lower than the real one. It is this vinegar, produced not in single batches, but on an industrial scale, that can be found on the shelves of our supermarkets.

There is also a middle option. Italian manufacturers of traditional balsamic offer such a variety as condimento - a high quality product, but with some deviations from the standards. For example, the exposure is less than 12 years or the manufacturing plant is located in another province, and therefore its product is not certified accordingly. In this case, it will be possible to purchase the desired delicacy quite inexpensively.

For many dishes, white balsamic, which is a mixture of wine vinegar with grape must, is perfect. It has a delicate taste and perfectly sets off the other ingredients. Since such vinegar is not considered original and is not aged for a long time, its cost is not so high.

Selection rules

1. The original balsamic vinegar necessarily has the prefix Tradizionale in its name. As part of such a product - only grape must without any foreign additives, as evidenced by the inscription on the label. The acidity of the natural product does not exceed 6%.
2. The seasoning from Modena is bottled in square bottom bottles. In other cities in the Emilia-Romagna region, light glass containers are used, shaped like a tulip.
3. Both manufacturers have developed their own system for designating the “age” of a product.

In Modena, this is the color of the caps:

• in young, refined vinegar, aged 12 years, it is creamy
• over 25 years - gold.

Seasoning from Reggio nel Emilia has a different label color:

• red - 12 years old
• silver - over 18
• gold - from 25 and more.

Products of the Condimento class are not subject to strict quality control. Therefore, in order not to be mistaken, you need to study the composition of balsamic vinegar. The presence of sugar, colors, artificial flavors, thickeners and preservatives speaks for itself. It is better to refuse such seasoning.

Decent Condimento vinegar is quite capable of replacing Tradizionale if it is evaporated over low heat to a viscous consistency. The resulting sauce is perfect for ice cream, bruschetta or cheese slices.

Benefit and harm

"Vinegar of Kings" contains almost the entire periodic table, but especially rich in iron, calcium, potassium and phosphorus. It also contains B vitamins, retinol (A) and ascorbic acid (C). It is not surprising that balsamic has a beneficial effect on the functioning of the cardiovascular system and the gastrointestinal tract, strengthens the immune system, helps fight infectious diseases and pathogenic microflora, and prevents the growth of malignant tumors.

And the presence of antioxidants makes vinegar indispensable in cosmetology, in the production of anti-aging creams, restorative hair balms, masks, and so on.

We emphasize once again that we are talking only about a traditional Italian product. Vinegar, manufactured industrially, is devoid of healing qualities.

Vinegar added to dishes stimulates digestion, speeding up the process of assimilation of heavy foods and preventing the accumulation of cholesterol.

It is believed that with the regular use of this seasoning, as well as other products related to the Mediterranean cuisine, it is possible to prolong active longevity, reduce the risk of age-related diseases such as Alzheimer's disease, multiple sclerosis, psychosomatic disorders and improve memory.

But it's important not to overdo it. Excessive consumption of any vinegar, including balsamic, can provoke an exacerbation of gastritis or stomach ulcers. To prevent this from happening in classic Italian dishes, balsamic is mixed with olive oil.

What is balsamic vinegar eaten with: culinary use

Thanks to its complex bouquet and pronounced fruity notes, balsamic is equally suitable for both spicy and sweet dishes.

For example, panna cotta is decorated with strawberries marinated in vinegar. The seasoning is also included in the composition of sweet berry sauces for ice cream or dressings for fruit salads.

Balsamic also enhances the taste perfectly:

• grilled meat
• seafood
• cheeses, especially young ones like mozzarella or ricotta
• vegetables, both raw and grilled
• soups
• omelette
• chicken liver

Popular Italian dishes where balsamic vinegar is added:

• spaghetti bolognese
• mozzarella with tomatoes and arugula
• bruschetta
• marinara sauce
• pizza
• caprese salad
• Panna cotta
• carpaccio
• risotto

It is better to season dishes with balsamic vinegar before serving, so as not to subject the product to heat treatment. Thus, its taste and healing qualities are preserved.

Three balsamic dressing recipes

1. Basic - suitable for salads of fresh vegetables and herbs. For 3 st. l. olive oil take 1 tbsp. l. vinegar and stir. Refuel the dish right before serving.
2. With pesto sauce. An excellent alternative to mayonnaise for those who adhere to the rules of a healthy diet. In equal proportions, you need to take balsamic and pesto, and then add twice as much olive oil.
3. Garlic - ideal for protein salads.

To the base dressing, add a pinch of ground black pepper and salt, as well as a chopped clove of garlic. Let it brew a little and use as directed.

Recipe for cooking at home

The cost of original balsamic vinegar ranges from €40 to €70, depending on the aging. If it is not possible to purchase a real product, you should not replace it with a budget industrial counterpart. It is better to cook a great seasoning yourself - it will cost much less, while not harming our health.

#1 Homemade Balsamic Vinegar Recipe, Popular

This is the most common variation of balsamic. The taste and color of the resulting product is very similar to the original.

We'll need

• 400 ml 9% grape vinegar
• 400 g pitted cherries (fresh or frozen)
• 1 large lemon
• 1 st. l. sugar (preferably unrefined cane)
• ½ tsp cinnamon

Cooking

1. Puree the cherries by hand or with a blender.
2. Remove the zest from the lemon and squeeze out the juice.
3. We combine all the ingredients in a saucepan, bring the mass to a boil and evaporate for 20 minutes over low heat.
4. We cool the resulting vinegar, pour it into a glass dish, close it and send it to the refrigerator for 2-3 days, insist.
5. Next, the essence must be filtered through several layers of gauze and stored in a pre-sterilized glass bottle at low temperatures.

Recipe number 2, with basil

Such a balsamic will have a delicate, pleasant taste. It goes well with meat, fish and as a dressing for salads.

We'll need

• 9% natural vinegar
• bunch of purple basil

Cooking

1. Lightly chop the washed and thoroughly dried greens, preferably with your hands.
2. Place in a pre-sterilized (necessarily dry!) ​​glass container and fill with vinegar. The bottle must be tightly sealed.
3. We insist the mixture in a dark, cool place for at least 14 days, and a little longer, until it acquires a beautiful, rich pink hue. You can use aromatic seasoning for 4 to 5 months.

Recipe number 3 - spicy

The prepared essence is used not only in cooking, but also for home masks, lotions or tonics. It relieves irritation, reduces pain from burns and injuries, helps with insect bites, destroys fungal infections. It has a restorative and tonic effect.

Ingredients

• 300 ml natural apple cider vinegar
• 1 tsp sage (dry seasoning)
• 4 clove buds
• 12 raisins and the same number of black peppercorns
• 6 cardamom pods

Cooking

1. We add all the listed spices to the vinegar and insist in a closed glass container for 2-3 months. The mixture is kept in a dark, dry place, shaking occasionally so that it does not turn out bitter.
2. Then we filter the essence, pour it into a dry, clean bottle, cork and store at low temperatures.

You can take any spices, experimenting and selecting to your liking.

What can replace balsamic vinegar in dishes

It is difficult to find an alternative to natural balsamic, but it is possible. We already mentioned apple cider vinegar infused with herbs, which will give the right shade to our dishes. It is prepared easily, from affordable, inexpensive products.


Another option is flavored wine vinegar. Spices for it are selected individually, but it is recommended to include tarragon and mint in the composition. For a glass of vinegar, you need to take about 50 g of dry spices.

White sherry is also suitable as a base for a balsamic substitute. Seasoning from it is prepared as follows:

Ingredients

• 700 g of wine
• 1 tsp cinnamon and ground white pepper
• 70 ml 9% natural vinegar
• 2-3 sprigs of rosemary
• 1 st. l. brown sugar
• you can add a little chili pepper

Cooking

1. Caramelize sugar in a pan.
2. Pour sherry, stir, gradually add spices.
3. Pour the completely cooled mixture into a bottle, preferably from dark glass and leave for two weeks.
4. Then strain and store in the refrigerator.

Balsamic vinegar is one of those products that you must try. If not in its original form, then at least in its own performance. Such seasonings give only health and good mood. Cook with love!

Useful video

The plot tells how to make a vintage and seasoned product from an inexpensive unaged product. All you have to do is boil the balsamic in a saucepan.

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, balsamico - 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 determines its beneficial properties.

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" of 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 oil of vegetable origin, the energy value of 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 prepare delicious sauces with almost no oil added.

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. It is better if the product is used for 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 to poison, so we will tell you how to choose a truly natural product.

How to choose

This product comes from the Italian provinces of Emilia-Romagna or Modena, and its Italian name necessarily 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. The preparation of soy sauce takes months and consists of fermenting a mixture of legumes with moldy representatives of the Fungi Kingdom;
• 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 of 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 a gourmet dish with real balsamic vinegar: the pleasure of piquant taste and benefits for the body make the use of this expensive product quite reasonable.

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