print Print this page

Balsamic Vinegar

In season all year

Food Description:

Traditional balsamic vinegar is made from Trebbiano grapes grown on the hills in Modena, Italy. The natural fermentation process is extremely slow, followed by progressive concentration, aging the vinegar in casks made from different types of wood. Modena balsamic is dark brown with a complex but pleasant fragrance and sweet/sour flavour.

Commercial balsamic is a cheaper imitation made possible by speeding up the fermentation and aging process and using grapes from other areas.

General Information:

Category: Condiment
To Buy: Invest in one very good quality, naturally fermented balsamic - and another less expensive one. Use the best for salads and raw ingredients and the other for cooking.
To Store: Vinegar is an acid and used as a preservative its shelf-life is almost indefinite. Colour changes, haze and sediment are not an indication of the product deteriorating. Vinegar can be stored in the cupboard.
Tips and Tricks:

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: Use in salad dressing (1 part vinegar, 3 - 4 parts olive oil). Sprinkle on cooked meats to add flavour and aroma. Delicious over strawberries.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS