Balsamic is an aromatic, aged types of vinegar from the concentrated juice, of white grapes (wine grapes). It has been produced for over 600 years but only became popular outside Italy after Pavarotti sang its praises in the late 1970s. Balsamic is now the best-selling vinegar in America, accounting for 45 percent of all supermarket vinegar sales. Although called a vinegar, it is nothing like the kind you might splash on your chips or pickle onions with. Instead, you might use it to dress some strawberries or drink as an aperitif.

From 1300 to 1860, the northern Italian region of Reggio Emilia and Modena was a Duchy ruled by the Este family who were particularly linked to the production and usage of traditional balsamic vinegar. Throughout this time period this precious liquid can be found in notarial deeds like weddings, inheritances and donations. Records dating back to 1046, show that some of this highly regarded product was even given as a gift to emperor Henry III by the lord of Canossa. The name balsamic comes from balsam and balm which refer to its medicinal properties.

The sweet, raisiny juice, skin, and seeds, called grape must, is boiled in open vats until reduced to about half its original volume. This concentrated must is added to the largest of a battery of wooden barrels, which are kept in uninsulated attics in this region where the summers are hot and the winters frosty. The battery comprises barrels of different woods—including oak, cherry, juniper, and mulberry—and sizes. The barrels aren’t sealed; they have cloth-covered openings on top to allow evaporation. Each year, before the vinegar maker adds the new must to the largest barrel, he transfers some of its ever-more concentrated contents to the next largest, and so on down the line, before finally removing a liter or two of the oldest vinegar from the smallest barrel. This is traditional balsamic vinegar.

Balsamic vinegar can be used in cooking or as a salad dressing. This fruity vinegar is often used as a replacement for cooking wines because it provides similar flavoring. It is commonly cooked with chicken or sautéed vegetables. Balsamic vinegar can also be added to foods, such as spinach, after cooking to create a unique seasoning.

Balsamic Health tips:

Balsamic has anti-bacterial and anti-viral properties which make it an effective remedy for treating infections and wounds.

Balsamic can help boost the activity of the digestive enzyme pepsin thus improving metabolism.

Balsamic can reduce cholesterol level.

Balsamic antioxidant may slow the aging process.

Balsamic contains important minerals that can strengthen the bones.

Balsamic can help prevent anemia and fatigue.

Balsamic can help suppress appetite and therefore an aid in controlling weight.