| Color | Deep brown |
Flavor | The sour taste is soft and the vinegar aroma is strong, and have a unique aroma. |
Main Ingredients | Water, Vinegar, Sugar, Monosodium Glutamate(E621), Glucose extract, Caramel（Ｅ150c) |
Allergen | No |
Nutrition Facts Per 100g | Energy : 80Kj/19Kcal Total Fat: 0g -of which saturates: 0g Protein: 1.2g Carbohydrate: 3.5g -of which sugars：0.2g Sodium: 750mg |
Brief Description: | Balsamic rice vinegar as perfect for pickling, making salads with sweet and sour dishes. Simply add few drops vinegar to enhance the aroma and flavor of your favorite dishes. For enhancing flavor, usually served for cooking dishes and cold dishes. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
A dark, syrupy vinegar from Italy, made from cooked grape must (juice + skins) and aged in wooden barrels. Known for its sweet-tart flavor and luxurious texture.
Traditional Balsamic (DOP):
Aged 12+ years in Modena/Reggio Emilia.
Thick, complex, and expensive ($$$).
Commercial Balsamic:
Younger, mixed with wine vinegar/caramel.
Affordable, everyday use.
Salad Dressing – Whisk with olive oil + honey.
Caprese Enhancer – Drizzle on tomatoes + mozzarella.
Meat Glaze – Reduce with sugar for steak/pork.
Dessert Topping – Over strawberries or vanilla ice cream.
Cocktail Mixer – Splash in a gin fizz.
✅ Antioxidants (polyphenols fight inflammation).
✅ Low-Calorie – ~15 kcal/tbsp (sugar-free versions exist).
⚠️ Acidic – Dilute to protect tooth enamel.
Salad Dressings:
Commonly used in vinaigrettes.
Marinades:
Adds depth of flavor to meat and vegetable dishes.
Cooking:
Used in sauces, glazes, and reductions.
Drizzled over salads, grilled vegetables, and fresh fruits.
Baking:
Can be used in desserts, such as ice cream and cakes.
Shelf Life:
Balsamic vinegar can last indefinitely if stored properly.
Storage Conditions:
Store in a cool, dark place away from direct sunlight.
Once opened, keep the cap tightly sealed.
Understanding balsamic vinegar requires knowing the vast difference between its two main categories:
1. Traditional Balsamic Vinegar (Aceto Balsamico Tradizionale)
This is the authentic, regulated, and highly prized product. It is aged for a minimum of 12 years (and often 25 years or more) in a series of wooden barrels called a batteria. This slow aging and concentration through evaporation imparts incredible complexity, a syrupy consistency (cremoso), and a perfect balance of sweet and sour notes. It is certified by a DOP seal (Protected Designation of Origin) and is never used for cooking—only drizzled as a finishing touch.
2. Commercial Balsamic Vinegar (Aceto Balsamico di Modena IGP)
This is the vast majority of what is sold in supermarkets worldwide. It is a more industrially produced product granted a less strict IGP (Protected Geographical Indication) status. It is typically made from a mix of wine vinegar, a percentage of grape must, and sometimes caramel color and thickeners. It is aged for a much shorter period (a minimum of two months) and ranges widely in quality.
Navigating the supermarket shelf can be tricky. Here’s what to look for:
Read the Label: Look for the words "Aceto Balsamico di Modena IGP"—this guarantees a basic standard. The ingredient list should be short: grape must, wine vinegar. Avoid products that list "caramel color" or "thickener" (like xanthan gum) high on the list.
Check the Age: Terms like invecchiato (aged) for a minimum of 3 years or affinato (refined) for a minimum of 5 years indicate a better-quality IGP product.
Avoid "Balsamic Glaze": This is typically a lower-quality vinegar pre-mixed with sugar and thickeners. It's better to make your own reduction.
| Color | Deep brown |
Flavor | The sour taste is soft and the vinegar aroma is strong, and have a unique aroma. |
Main Ingredients | Water, Vinegar, Sugar, Monosodium Glutamate(E621), Glucose extract, Caramel（Ｅ150c) |
Allergen | No |
Nutrition Facts Per 100g | Energy : 80Kj/19Kcal Total Fat: 0g -of which saturates: 0g Protein: 1.2g Carbohydrate: 3.5g -of which sugars：0.2g Sodium: 750mg |
Brief Description: | Balsamic rice vinegar as perfect for pickling, making salads with sweet and sour dishes. Simply add few drops vinegar to enhance the aroma and flavor of your favorite dishes. For enhancing flavor, usually served for cooking dishes and cold dishes. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
A dark, syrupy vinegar from Italy, made from cooked grape must (juice + skins) and aged in wooden barrels. Known for its sweet-tart flavor and luxurious texture.
Traditional Balsamic (DOP):
Aged 12+ years in Modena/Reggio Emilia.
Thick, complex, and expensive ($$$).
Commercial Balsamic:
Younger, mixed with wine vinegar/caramel.
Affordable, everyday use.
Salad Dressing – Whisk with olive oil + honey.
Caprese Enhancer – Drizzle on tomatoes + mozzarella.
Meat Glaze – Reduce with sugar for steak/pork.
Dessert Topping – Over strawberries or vanilla ice cream.
Cocktail Mixer – Splash in a gin fizz.
✅ Antioxidants (polyphenols fight inflammation).
✅ Low-Calorie – ~15 kcal/tbsp (sugar-free versions exist).
⚠️ Acidic – Dilute to protect tooth enamel.
Salad Dressings:
Commonly used in vinaigrettes.
Marinades:
Adds depth of flavor to meat and vegetable dishes.
Cooking:
Used in sauces, glazes, and reductions.
Drizzled over salads, grilled vegetables, and fresh fruits.
Baking:
Can be used in desserts, such as ice cream and cakes.
Shelf Life:
Balsamic vinegar can last indefinitely if stored properly.
Storage Conditions:
Store in a cool, dark place away from direct sunlight.
Once opened, keep the cap tightly sealed.
Understanding balsamic vinegar requires knowing the vast difference between its two main categories:
1. Traditional Balsamic Vinegar (Aceto Balsamico Tradizionale)
This is the authentic, regulated, and highly prized product. It is aged for a minimum of 12 years (and often 25 years or more) in a series of wooden barrels called a batteria. This slow aging and concentration through evaporation imparts incredible complexity, a syrupy consistency (cremoso), and a perfect balance of sweet and sour notes. It is certified by a DOP seal (Protected Designation of Origin) and is never used for cooking—only drizzled as a finishing touch.
2. Commercial Balsamic Vinegar (Aceto Balsamico di Modena IGP)
This is the vast majority of what is sold in supermarkets worldwide. It is a more industrially produced product granted a less strict IGP (Protected Geographical Indication) status. It is typically made from a mix of wine vinegar, a percentage of grape must, and sometimes caramel color and thickeners. It is aged for a much shorter period (a minimum of two months) and ranges widely in quality.
Navigating the supermarket shelf can be tricky. Here’s what to look for:
Read the Label: Look for the words "Aceto Balsamico di Modena IGP"—this guarantees a basic standard. The ingredient list should be short: grape must, wine vinegar. Avoid products that list "caramel color" or "thickener" (like xanthan gum) high on the list.
Check the Age: Terms like invecchiato (aged) for a minimum of 3 years or affinato (refined) for a minimum of 5 years indicate a better-quality IGP product.
Avoid "Balsamic Glaze": This is typically a lower-quality vinegar pre-mixed with sugar and thickeners. It's better to make your own reduction.
