Balsamic delivers a rich taste while maintaining the acidic kick of vinegar. Commonly seen in glazes, dressings, and reductions, it’s a staple of Italian dishes and has long been recognized as a valuable supplement.
For millennia, people have used balsamic vinegar to clean vegetables and aid in digestion. It has also long been favored for its complex taste, which can add rich flavor to a variety of dishes.
Balsamic vinegar contains six percent acetic acid, which is slightly higher than the acetic acid rate in distilled and apple cider vinegar.
Product of Italy.
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