Balsamic Vinegar: Rich, Tangy-Sweet Depth

Traditional balsamic is made by slowly cooking and aging **grape must** in wooden barrels (DOP), while most everyday bottles are **Aceto Balsamico di Modena IGP** (wine vinegar blended with grape must, often younger). The result is a glossy, tangy-sweet vinegar with complex aromas.

Per 1 Tbsp (~15 ml): **~14 kcal**, **~3 g carbs** (mostly natural sugars), **0 g fat**, **0 g protein**, trace minerals and **acetic acid (~5–6%)**. Naturally **low in sodium**.

- **Big flavor, little salt:** Elevates dishes without relying on sodium. - **Acidity & balance:** Cuts richness and brightens sauces. - **Acetic acid** may support a steadier **post-meal glycemic response** when used with carb-rich meals. - **Polyphenols** from grapes contribute modest antioxidant activity.

- **Sulfites:** Naturally present or added; may affect sensitive individuals. - **Dental enamel & reflux:** Acidity can irritate—use moderate amounts. - **Added caramel/sugar in cheap versions** and **high sugar in glazes/reductions**—check labels.

- **Dressings & marinades:** whisk with olive oil, mustard and herbs. - **Glaze/reduction:** simmer gently until syrupy for veggies, poultry or salmon. - **Deglaze pans:** splash to lift fond for quick sauces. - **Finishing touch:** drizzle over **ripe tomatoes, strawberries, cheese** or roasted veggies.

For quality, look for **“Aceto Balsamico Tradizionale” (DOP)** or short ingredient lists (grape must, wine vinegar). Store sealed, cool and dark; no refrigeration needed.