Vinegar is a great flavoring agent, giving our dishes a sour taste. It is widely used in the preparation of pickles, salads, sauces and sandwiches. It often finds applications outside of cooking, because of its disinfecting properties.
Not all types of vinegar are created equally good for us! Some are just better than others. Balsamic vinegar has a distinctive taste and color that distinguishes it from other types of vinegar, mostly because it is produced from the fermentation of grapes that are used in the winemaking process.
Balsamic vinegar is particularly sought after because it is aged in wooden barrels for between 10 and 50 years, making it particularly valuable.
Why should you use balsamic vinegar?
Balsamic vinegar is considered nutritious because it contains minerals such as potassium, calcium, sodium, and phosphorus, which are responsible for a variety of functions ranging from digestive health, preventing type 2 diabetes and strengthening kidney health.
Healthy balsamic vinegar, which comes from red grapes, is also rich in antioxidants, which reduce the risk of inflammation, heart disease and various types of cancer – just like red wine.
How should you use balsamic vinegar?
There are various uses of balsamic vinegar. It's perfect as an ingredient in salad dressings – it can enhance the flavor of fruits and vegetables like nothing else.
You can even use it for ice cream and other desserts. It is also great to use in recipes for steak marinades, ribs, cutlets, etc. It is also a healthier alternative to regular vinegar in the pickling process.
As healthy as balsamic vinegar is, it also has some drawbacks. However, be aware that consuming too much balsamic vinegar can lead to an upset stomach and can cause irritation to the digestive tract. So use the product sparingly.
See how to make a balsamic reduction and what it's good for.
