"Balsamic Vinegar" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Balsamic vinegar is a product obtained from the juice of certain grape varieties. The juice is simmered until it becomes thick, like a dark syrup. Then it is aged in wooden barrels for at least 12 years. The result is a product with a rich color, a complex aroma, and a rich, complex taste.

Balsamic vinegar is used in cooking as a seasoning for salads, meat, fish, vegetables, and as a component of sauces and marinades.

What to look for when choosing balsamic vinegar:

• Color. Real balsamic vinegar has a rich dark color, ranging from ruby to opaque, almost black.
• Flavor. Real balsamic vinegar has a complex, multifaceted flavor that can include notes of fruits, berries, nuts, spices and herbs.
• Texture. Real balsamic vinegar should be thick and syrupy.
• Packaging. Balsamic vinegar is usually sold in glass bottles or jars. The label should indicate the producer, expiration date and ingredients.

Storage conditions:

Balsamic vinegar should be stored in a cool, dark place away from direct sunlight. After opening the bottle, store the vinegar in the refrigerator.