You are here: Seasonings The benefits and harms of Balsamic vinegar
Balsamic vinegar is a condiment with a sweet and sour taste. It was invented in Modena, in Italy. Balsamic vinegar is aged in barrels of grape must. The name "vinegar" is not exactly the content, because it differs from other vinegars in the cooking method. However, it applies to edible vinegars and expensive appreciated in this circle, including due to the rich taste. And plus, the word "balsamic" has its roots in medicine, where it was used as an ointment for wounds as an antimicrobial agent that prevents inflammation. It has the abbreviated name — balsamic.
In the IX century it was very expensive, and ordinary people it was impossible to acquire. Kegs of vinegar were considered gifts worthy of a king, to present which could only rich people.
Today, balsamic vinegar is used in cooking and cosmetology.
There are two kinds of vinegar: this is a traditional balsamic, which is made according to Italian recipe and is aged 12 years. Sometimes it can withstand and 18 and 25 years. Accordingly, this balsamic is valued several times more. The second type is industrial balsamic vinegar, which was prepared not in Italy and not aged 12 years. Also included are analogs, but cheap due to the fact that preparing wine vinegar and impurities to achieve the similarity in taste and aroma.
Classic balsamic vinegar is very thick, smells like sweet fruit and has a deep, dark color. Industrial balsamic vinegar is lighter, and has some differences in taste.
It is added to salads, soups, marinades. It goes well with cheese, scrambled eggs, strawberry salad or ice cream. But here it is necessary to comply with the minimum dose to balsamic vinegar only enhanced the taste but did not interrupt him.
Balsamic vinegar is rich in nutrients: these are vitamins A, b, C, phosphorus, potassium, calcium and iron. It contains antioxidants to help prevent various heart diseases and cancer. Pathogenic microflora is reduced due to the growth of the useful components of the vinegar.
As mentioned earlier, it is an antimicrobial agent, however, taking balsamic vinegar for a complex impact on the body is inappropriate. But to treat the wound or cut genuine balsamic vinegar. Industrial do not give any positive effect.
In cosmetics use balsamic vinegar because of the presence of substances that actively fight aging of the epidermis. So, it is included in anti-aging creams for Mature and aging skin. Beauticians use it as a component of skin struggling with cellulite. It can be found in balms to reduce hair loss. Proper use for the face will help clear skin and improve the complexion.
Balsamic vinegar has a surprisingly pleasant taste, which allows us to give a completely different feeling from seemingly familiar dishes. It is added in variety of dishes — meat, seafood, salads, fruits or vegetables.
Most of this vinegar is love, of course, in Italy. There it is used very efficiently — in the ideal quantities and also make all the dishes.
Balsamic vinegar makes a wonderful dressing for salads. And it is not necessary to add directly to the salad, can be served in a separate bowl. In this case, the filling dip pieces of fresh bread and eat with salad. Add vinegar and salad with cheese — this combination is a classic.
Marinade vegetables or meat is another way of using vinegar. It gives the food a certain finesse. Seafood is also a good match with balsamic vinegar. For example, a salad with added shrimp and vinegar. Meat is also recommended to sprinkle with vinegar while frying.
The unusual method of using vinegar is to sprinkle the strawberries, pre-dusted with powdered sugar, put it on the arugula leaves, processed with vinegar as well to wait for 20 minutes and serve.
This sour-sweet vinegar, like any other prohibited use if the stomach increased acidity. There is an individual intolerance.
Poor quality vinegar, that is, a cheap knockoff, not harmful, but does not contain anything useful: flavors, thickeners, caramel — all this clearly does not benefit the person.