Balsam vinegar

Description of balsam vinegar

Balsam vinegar call the sweet and acid sauces invented in the Italian city of Modena. For the first time it is mentioned in the historical documents dated 1046.

Balsam vinegar (differently – "бальзамик") belongs to the most refined and expensive food vinegar which is manufactured in Italy in provinces Modena and Redzho-Aemilia. Traditionally it very dark color with sweet fruit aroma and a dense consistence. Its cheaper analogs made of red wine on the simplified technology which is not demanding long endurance, lighter color also considerably differ in flavoring characteristics.

Interesting is the fact that the marquis Bonifazio who was the owner of the lock of Kanoss carried in a gift to future king of Franconia Henry II a small keg with vinegar, having put thereby tradition to present to the palace nobility and kings gifts. Balsam vinegar as it "a royal gift" testified to prosperity of a family, and also was a rich dowry in families with marriageable juveniles. In those days there was no uniform recipe of preparation of this seasoning and its production was the privilege only of a limited circle of families of the Italian aristocracy.

Way of preparation and composition of balsam vinegar

Distinctive feature of preparation of balsam vinegar from wine are the used raw materials. Balzamik make of a grape must – the wrung-out juice of fresh berries. The must, as a rule, of white grades of grapes, is uvarivat to a condition of dense dark syrup.

Today release two certified types of a product:

• Balsam vinegar from Modena PGI made of the concentrated grape must, wine vinegar and caramel. It is rather inexpensive as on technology the term of its endurance makes 2 months;
• The traditional balsam vinegar prepared from the grapes gathered in provinces Modena and Redzhio-Aemilia at the certified producers by fermentation with the subsequent aging in wooden barrels of various grades of trees: oak and ash-tree (smallest), cherry or chestnut (average barrels), mulberry tree (big barrels). As a rule, this vinegar is made on small productions. The term of endurance of such vinegar – not less than 12 years.

Also also other types of a balsamico which recipe of preparation considerably differs from traditional are made. Such thickeners as starch, corn syrup, glucose or fructose, pectin, seeds of a carob tree and some other can be a part of balsam vinegar. As a rule, similar vinegar does not demand endurance. However and there is practically no advantage of the balsam vinegar executed without respect for ancient technologies, and it can be used only as culinary seasoning.

Are a part of balsam vinegar (in 100 g):

• 76,45 g of water;
• 0,49 g of proteins;
• 17,03 g of carbohydrates;
• 0,37 g of ashes;
• Macrocells – potassium (112 mg), and also sodium, phosphorus and magnesium;
• Microelements – iron in number of 0,72 mg and insignificant amount of manganese, copper and zinc.

Besides, balsam vinegar includes polyphenols, pectinaceous substances, acetic and pyroracemic acids. Inexpensive analogs of vinegar also may contain caramelized sugar, wine vinegar, fragrances, a concentrate of a grape must and various thickeners.

Advantage of balsam vinegar

According to some historical data balsam vinegar was initially used in the medical purposes from where it also received the name. So, in the first year of Great Plague of 1503 it was applied as medicine. Also it was traditionally used as the calming and outside wound healing medicine.

The advantage of balsam vinegar is not proved by clinical tests though it is considered that moderate doses in which this product is applied can serve as prevention of gastrointestinal diseases, and also have fortifying effect.

Also in some countries it can be allocated with extraordinary strong curative properties normalizing a metabolism and promoting treatment from any diseases.

The Swedish scientists conducted a research about influence on an organism of such products as fat fish, cinnamon, soy protein, pearl barley, wild berries, balsam vinegar, almonds and whole-grain bread. As a result of an experiment memory improvement, decrease in level of cholesterol and reduction of risk of development of inflammatory diseases was noted.

Use of balsam vinegar

The sustained balsam vinegar can be applied to processing of wound surfaces and strong cuts, and also to rinsing of a throat. However balsam vinegar found the broad application in cookery.

Use of balsam vinegar is most characteristic of Italian cuisine. Traditionally in small amounts it is added to soups, salads, desserts, seafood dishes (in rice with squids or avocado and shrimps salad), and also it is used for preparation of paste and risotto.

Balsam vinegar can be added to cheese salads. So, it is ingredient of the Mediterranean salad consisting of tomatoes, leaves of a green salad and soft cheese. Also for salads mix of olive oil and vinegar is considered the best combination.

Balzamik widely use cosmetic firms thanks to the polyphenols, thionines and anthocyanins which are slowing down process of aging of epidermis. Having antiseptic action, it promotes improvement of complexion and clarification of skin. Also balsam vinegar is added also to means for reduction of a hair loss.

Harm of balsam vinegar

Harm from balsam vinegar can arise only at its use in large numbers. Any contraindications, except individual intolerance, it is not recorded.