Health Benefits of Balsamic Vinegar
Studies have provided evidence
that Balsamic Vinegar may…
*Lower risk of some cancers (high in cancer-fighting antioxidants)
*be a natural appetite suppressant
*reduce cholesterol and lower blood pressure
*help increase metabolism, slow down the effects of aging (high in
antioxidants)
*reduce the severity and frequency of headaches
*help digestive disorders
*help prevent or slow bone diseases such as osteoporosis
*help prevent strokes, assist in the treatment of anemia and
fatigue
*help control diabetes
White
Balsamic and Balsamic Condiments
Several years ago, chefs began searching for a
product with the same characteristics of Balsamic Vinegar of Modena, but
without the same dark color in order to not discolor the presentation of
certain salads or prepared dishes.
White balsamic condiment was created and,
however similar to balsamic vinegar of Modena, it still obtained some different
characteristics. For example, the taste of the product is fruitier and less
bodied than the “regular” balsamic vinegar of Modena and the flavor is sharper
and less woody.
In addition, some products are manufactured
with similar ingredients and procedures, but for one reason or another are not
allowed to be called Balsamic Vinegar of Modena PGI or Traditional Balsamic
Vinegar of Modena DOP. If it is not manufactured according to Italian Law, or
if it is manufactured the same way Traditional Balsamic Vinegar of Modena is
but it is not packed in the same 3oz bottle, it has to be called Balsamic
Condiment.
This is a very grey area and although I
mentioned that some condiments are very similar to the real thing, it is
important to be skeptical when buying balsamic condiments, as some may also be
a product of completely different ingredients under the same name.
DOP = Denomination of
Protected Origin PGI = Protected Geographic Indication
**PGI and DOP are
very strict protective systems used to preserve the traditional methods of food
production for specific areas and regions. (For example, all Balsamic Vinegar
of Modena PGI must be produced under very strict procedures and guidelines within
the administrative boundaries of Modena and Reggio Emilia, Italy)**
A Few
Recapping Questions …
Q: What
are the only two balsamic vinegar items regulated and approved by the Italian
Government and European Union?
A: Traditional Balsamic Vinegar of Modena DOP and
Balsamic Vinegar of Modena P.G.I
Q: What ingredients are employed in Traditional
Balsamic Vinegar of Modena DOP?
A: Only cooked grape must.
Q: What ingredients are employed in Balsamic
Vinegar of Modena P.G.I?
A: Grape must and wine Vinegar. Less than 2%
caramel is added for color adjustment purposes.
Q: What is the importance of the grading system?
A: It is the first ever quality indication for
Balsamic vinegar and allows for better price/quality comparisons.
Q: What is the reason for the high cost of
Traditional Balsamic Vinegar of Modena DOP?
A: The high cost of the barrels, raw materials,
and length of time needed to wait before actually selling the product.
Q: Are ageing claims the only and most important
determinant of quality?
A: No, actual ageing of vinegar is not ever
determined due to the process of the Solera System. Ageing is really the age of
the barrel and not of the content it contains.
Q: What determines different quality levels?
A: The quality of ingredients, quantity of
ingredients, and ageing.
Q: What is a condiment?
A: Anything made or manufactured similar to
Traditional and regular Balsamic Vinegars of Modena but have differences that
are not recognized by the Italian Government and European Union.
