The origin of the name "balsamic vinegar" is associated with the use of this drug in medicine earlier. And only after some time this term began to be used in culinary vocabulary. Due to the fact that it has a strong antimicrobial and anti-inflammatory effect, it was used to treat wounds. As a medicine, balsamic was used in 1503 (the beginning of the Great Plague) by Lucretia Borgia. Balsamic has long been made in the north of Italy, in the province of Modena, from high quality grape juice of the varieties Lambrusco, Trebbiano and Sangiovese. Fermentation of juice occurs under the influence of a special mold, which first appears as a thin film on the surface, and then breaks deeper and deeper to form a thick wrinkled, sticky skin called Madre dell’Aceto. Traditional balsamic vinegar can last at least 12 years. During this process, it is constantly poured into barrels of smaller volumes, which are made of different wood. Real vinegar has a dark brown color, complex aroma, natural sweet and sour taste of grape juice and is enriched with notes of wood barrels. Balsamic vinegar contains calcium, phosphorus, potassium, vitamins A, B1, B2, B3, C and iron. The polyphenols that it contains are powerful antioxidants that can prevent the development of heart ailments and cancer. It also includes prebiotics that inhibit the growth of pathogenic microflora.
Balsamic is used in cooking
Later, unusual culinary properties were discovered in it: the ability to impart exquisite taste qualities to food. Dishes with balsamic vinegar can be very diverse. It is used literally a few drops for cooking all kinds of dishes, such as soups, salads, desserts, pickled fish. A couple drops of wonderful vinegar can perfectly shade the taste of strawberry salad, cheese, a simple omelet and even ordinary ice cream. Balsamic vinegar is an ideal dressing and highly aromatic seasoning that can ennoble even the simplest dishes. Add a few drops of this vinegar to the risotto, to slices of boiled meat or cheese, to strawberry dessert and ice cream - and any gourmet will be amazed at the amazing taste of the food.
Balsamic vinegar: good
In the seventeenth century, people used balsamic to gargle, as a tonic, and also to carry out disinfection from the plague. It was also used as a calming and healing medicine. In the 21st century, people still believe that balsamic vinegar is a wonderful, almost magical, natural potion. Due to the fact that it contains tannins, anthocyanins, polyphenols, balsamic vinegar has an antioxidant effect and can prevent the aging of human skin. It is a very good strengthening agent in moderate doses for the prevention of gastrointestinal tract disorders, for the restoration of intestinal microflora, from colds. In some countries it is believed that this vinegar provides the normalization of metabolism and in general is almost a panacea for various diseases and almost an elixir of youth.