Balsamic vinegar

Balsamic vinegar is a dark, aromatic liquid condiment of Italian origin, made from the fermentation and aging of grape must, typically from the Trebbiano variety. Its flavor is a balanced blend of sweet and sour, with intense and complex notes that add depth to a wide variety of dishes, from salads and marinades to sauces and desserts.

Traditional balsamic vinegar comes from the Modena region of Italy, where authentic versions are produced that age in wooden barrels for several years, achieving dense textures and intense flavors. However, more accessible commercial versions are also available on the market that maintain the characteristic profile, albeit with a shorter production process.

Among its properties, it stands out for being low in calories and containing no fat, in addition to providing a slight antioxidant effect due to its grape-derived components. In cooking, it is valued for its ability to enhance flavors and add a sophisticated touch to recipes.

In different Hispanic American countries, balsamic vinegar can be found simply as balsamic vinegar or also referred to as Modena balsamic vinegar, although it usually does not have varied synonyms beyond this specific name.