Many housewives use vinegar in many of their dishes. Vinegar is a light liquid made up of acetic acid. It is prepared by fermenting some types of plants, such as apples, grapes and dates.

Vinegar of any kind is included in our dishes, to give it a special flavor and a distinctive flavor What is the best fattoush dish made from a number of fresh vegetables, in addition to a distinctive flavor, which is vinegar , in addition to its used to disassemble the fibers found in various types of meat, when added to seasoning meat, to speed up the cooking process, either grilled or fried.

The type of vinegar varies depending on the food ingredient used in its preparation, there are barley vinegar, apple cider vinegar, date vinegar and balsamic vinegar. In this article, we will introduce you to the most popular type of vinegar, which is balsamic vinegar.

balsamic vinegar

What is balsamic vinegar?

Balsamic vinegar is one of the most popular types of vinegar. It is a type of aged vinegar. Italy is the most important country famous for its manufacture, and then moved to the rest of the world.

Grapes are the main component of this type of vinegar, and many chefs use it, and it is used in the preparation of many dishes such as salads and various meats.

This vinegar is available at all times of the year, and the type of grape used to make it is the Barpiano grape, due to its large presence in Italy. Its color is white, its acidity is medium, and it may be present in black, and its taste is sweet with a certain acidity.

In addition, this vinegar has many health benefits, which accumulate in the body, because it has a high nutritional value, which makes it enter into the treatment of certain types of diseases.

How is balsamic vinegar made?

About 900 years ago, balsamic vinegar was considered a tonic for the body, and it became important for this feature in it, and the demand increased dramatically.

Although it is considered wine vinegar, it is not wine vinegar at all, because the grape juice used in it is not fermented.

  • First, the grape juice is cooked slowly in a copper cauldron, heated until the juice content is reduced from 35 to 50 percent.
  • Then the juice, adding a little old vinegar to start the fermentation process, is put in a wooden barrel for a year, until some of the vinegar evaporates.
  • The vinegar is transferred to a smaller barrel made of wood of different types such as chestnut, cherry, juniper or raspberry. Each type of wood has a different flavor when making the vinegar, making it tastier and more concentrated. .
  • The longer the vinegar is left, the more concentrated, thicker and sweeter the vinegar will be.
  • This method originated in the manufacture of balsamic vinegar, in the city of Modena, in northern Italy, where balsamic vinegar is prepared according to the standards of the city of Modena, which uses a special barrel for each type of vinegar. , of a certain type. of wood, and vinegar also passes a taste test, and with strict conditions.
  • This vinegar is ideal for use in a variety of salads, pickles, sauces and pastas.
  • This type of vinegar can be aged for a long period of up to a hundred years, making it one of the most expensive types of vinegar. .

How can I use balsamic vinegar in the kitchen?

There are three main age groups of balsamic vinegar, and each is used differently:

  • Balsamic vinegar, between 3 and 5 years old, is good for salads, adding it to sauces, vegetables, bread and pickles.
  • Medium balsamic vinegar, 6 to 11, is the most viscous and can be used in sauces, pasta dishes, pastas, pickles, or mixed with mayonnaise or sour cream.
  • Aged between 12 and 150 years, balsamic vinegar is the best choice for cooks, it is used in light dishes, it can be used to improve the taste of meats, such as chicken, fish or beef, and it is very suitable for to fruits and cheeses. .

Nutrients in balsamic vinegar

Balsamic vinegar contains the following components:

  • Calories.
  • lipids
  • Saturated fats.
  • Sodium, potassium, calcium, magnesium.
  • sugar.
  • protein.
  • Vitamin A and Vitamin C.
  • iron element.

Health benefits of balsamic vinegar

Although balsamic vinegar originated for the first time in Italy, it is very popular in most countries of the world, and we will show more of its health benefits:

to lose weight

Because balsamic vinegar contains potassium, iron, calcium and manganese, these elements improve the body’s functions and abilities and play a role in weight loss, because balsamic vinegar works to reduce calories, reduce appetite and eat in excess, and give time to the stomach. a long time to empty the food that came into it.

Strengthens blood circulation

The presence of antioxidants in balsamic vinegar protects the body from damage caused by free radicals, which are produced by the oxygen in our body.

The polyphenols and antioxidants in balsamic vinegar help protect our body from many heart diseases and cancers.

Increases body immunity

The grape plant, which was used to make balsamic vinegar, contains antioxidants, which play a role in fighting cell damage, strengthening the body’s immunity and making platelets more flexible.

Regulation of the level of diabetes in the blood

Balsamic vinegar regulates blood sugar levels, especially for diabetics, as it plays a role in improving insulin sensitivity.

Improves digestion

Balsamic vinegar is necessary for the digestive process, as it helps to activate the enzyme pepsin, and this enzyme plays a role in the breakdown of the body's proteins, into amino acids, which can be absorbed more easily, and has a role in improvement (metabolism). ), or the metabolism of our body.

It also plays a role in reducing stomach acidity, adding balsamic vinegar to the salad, or eating a tablespoon of this vinegar, adding a little water and a teaspoon of honey, makes you feel comfortable. after a meal and facilitates the digestion of food easier, healthier and natural.

lowers cholesterol

Balsamic vinegar has a low fat content, which prevents the accumulation of cholesterol in the blood, and is considered a healthy alternative to mayonnaise and spices.

To strengthen bones

The presence of the enzyme pepsin, and acetic acid, in balsamic vinegar, improves the absorption of nutrients and minerals in our body, such as calcium and manganese, which in turn are necessary for bones.

For strong and healthy bones, balsamic vinegar should be used, acetic acid from this vinegar increases the amount of calcium, which helps to strengthen bones.

lower blood pressure

Balsamic vinegar contains a small percentage of sodium, which lowers blood pressure, improves heart health, and reduces the incidence of atherosclerosis.

reduce pain

Since ancient times, balsamic vinegar has been used to relieve pain, such as migraines, and many have used it to treat wounds and infections, due to its property of resisting various bacteria and viruses.

Storage of balsamic vinegar

Balsamic vinegar should be stored in a cool, dark place, away from heat, like a cupboard.

And don’t worry if you see any sediment at the bottom of the balsamic vinegar bottle, because it is a natural byproduct of the long-term fermentation process and is not harmful.


Before any use of balsamic vinegar, do not forget to consult your doctor, whether its use does not cause you any problems or whether its use does not cause any side effects.

Read also:

  • How to make pickled olives of all kinds at home.
  • The modus operandi of béchamel and pasta béchamel.

How to prepare balsamic vinegar and its most important uses


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