Description balsamic vinegar
Balsamic vinegar is called sweet and sour sauces, invented in the Italian city of Modena. It was first mentioned in historical documents dating back to 1046 year.
Balsamic vinegar (aka - "balsamic") refers to the most exquisite and expensive edible vinegar, which are made in Italy, in the provinces of Modena and Reggio Emilia. Traditionally, it is very dark in color with a sweet fruity flavor and thick consistency. Its cheaper analogues made from red wine on the simplified technology that does not require long aging, lighter in color and flavor characteristics are significantly different.
It is an interesting fact that Marquis Bonifacio, who was the owner of the castle of Canossa, took a gift to the future King Henry II of Franconia small barrel with vinegar, thus laying the tradition to present the court aristocracy and the kings gifts. Balsamic vinegar as such a "royal gift" testified to the prosperity of the family, but also a rich dowry of families with young ladies of marriageable age. In those days there was no single recipe for the preparation of this spice and its production was reserved for only a limited range of the families of the Italian aristocracy.
Method of preparation and composition of balsamic vinegar
A distinctive feature of the preparation of balsamic vinegar from wine is the raw material used. Balsamic is made from grape must - pressed juice of fresh berries. Must, as a rule, white grapes, boiled to a thick dark syrup.
Today released two certified product type:
- Balsamic Vinegar of Modena PGI, produced from concentrated grape must, wine vinegar and caramel. It is relatively inexpensive, because the technology of its aging period is 2 months;
- Traditional balsamic vinegar is made from grapes harvested in the provinces of Modena and Reggio Emilia from certified producers by fermentation followed by aging in wooden barrels of different varieties of trees: oak and ash (the smallest), cherry or chestnut (average barrels), mulberry (large barrels). As a rule, this vinegar is produced in small productions. Term exposure such vinegar - not less than 12 years.
Also produces other types of balsamic, the recipe of which is significantly different from the traditional. The composition may include balsamic vinegar thickeners such as starch, corn syrup, glucose or fructose, pectin, carob seeds and others. As a rule, such a vinegar does not require soaking. However, the use of balsamic vinegar, made without complying with the old technology, there is little, and it can be used exclusively as a culinary spice.
The structure consists of balsamic vinegar (100 g):
- 76, 45 g of water;
- 0, 49 g protein;
- 17, 03 g carbohydrates;
- 0, 37 g of ashes;
- Macronutrients - potassium (112 mg), and sodium, phosphorus and magnesium;
- Micronutrients - iron in an amount of 0, 72 mg, and minor amounts of manganese, copper and zinc.
Furthermore, balsamic vinegar comprises polyphenols, pectin, acetic and pyruvic acids. Cheap analogs may also contain vinegar caramelized sugar, vinegar, flavorings, concentrated grape must and various thickeners.
Use balsamic vinegar
According to some historical data balsamic vinegar was originally used in medical applications, where it got its name. Thus, in the first year of the Great Plague in 1503 it was used as a medicine. Also, it is traditionally used as a sedative and an outer wound healing medicine.
Use balsamic vinegar has not been proven in clinical trials, although it is believed that moderate doses, which use this product can serve as prevention of gastrointestinal diseases, and has a bracing effect.
Also, in some countries it is accepted to grant an unusually strong healing properties, normalizes metabolism and promotes recovery from any disease.
Swedish researchers conducted a study on the impact on the body products such as fatty fish, cinnamon, soy protein, barley, wild berries, balsamic vinegar, almonds and whole wheat bread. The experiment was noted improvement of memory, reduction of cholesterol and reducing the risk of inflammatory diseases.
The use of balsamic vinegar
Aged balsamic vinegar can be used for treating wound surfaces and heavy cuts, as well as for gargling. However, its widespread use balsamic vinegar found in cooking.
The use of balsamic vinegar is most characteristic of the Italian cuisine. Traditionally, in small quantities it is added to soups, salads, desserts, seafood (in rice with squid salad with avocado and prawns) and it is used for cooking pasta and risotto.
Balsamic vinegar is made to add to salads with cheese. So, it is an ingredient Mediterranean salad consisting of tomatoes, green leaf lettuce and soft cheese. Also for salads considered the best combination of a mixture of olive oil and vinegar.
Balsamic widely used cosmetic companies because of polyphenols, theanine, and anthocyanins, slows the aging process of the epidermis. By providing an antiseptic effect, it helps to improve the complexion and clear skin. Also, add the balsamic vinegar and means to reduce hair loss.
Harm balsamic vinegar
Damage from balsamic vinegar can occur only when it is used in large quantities. There are no contraindications, except for individual intolerance, is not fixed.