Reviewing the Fruity, Complexity of Flavors: Balsamic Vinegar
Written By Store Hopper
I am a staff writer and have visited countless grocery stores numerous times; whatever I need, I know exactly where to get it from! I am a superhero - I identify value for money in any grocery list.
Balsamic vinegar is made from freshly crushed grapes along with its seeds and stems. It is very dark and concentrated in color and has a deep and rich flavor; in fact, it’s so complex you may taste figs, molasses, cherries, or prunes.
Balsamic vinegar was introduced back in 1046 and is today used by many different chefs around the world to add depth of flavor to different cuisines.
The price of Balsamic Vinegar varies from a whopping Rs 40,000 to as low as Rs 400. Confused about such a drastic difference in prices?
Well, so was I until I did my research. There are many different kinds of balsamic vinegar. And it is priced depending on how it is prepared. We will further talk about types of Balsamic vinegar in this article, however, let us first take a look at the one that is available in Pakistan.
I have also rated the following Balsamic vinegar brands based on availability, price value for money, concentration, and packaging options.
Balsamic Vinegar in Pakistan
Borges Balsamic Vinegar Of Modena
This authentic yet inexpensive balsamic vinegar is made in Modena, Italy, and claims to be IGP made does have a depth of flavors and complexity which can elevate any pot dish.
It is used as dressing for different salads, and can also be used in marinades to enhance the flavor of seafood, meat, beef, etc.
It is rich and dark in concentration and has a fruity aroma. The taste is sweet yet acidic. The only downside is that it is not widely available in Pakistan.
All About Balsamic Vinegar
Traditional Balsamic Vinegar
Traditional Balsamic vinegar takes more than 12 years to prepare and this is why it is extremely pricey compared to other Balsamic Vinegars.
These were introduced and to date produced in Modena and Reggio Emilia.It is made with grape must which is crushed grape with its skin, seeds, and stem. Grape must juice is fermented for 3 weeks and then left stored in wooden barrels for up to 12 years to mature which gives it uniquely deep and rich flavors.
These barrels are made of different types of wood—such as oak, chestnut, cherry, and mulberry—which helps the vinegar take on the complex flavors imparted by each wood.
Unfortunately, this kind of balsamic vinegar is available in Pakistan.
Condimento Balsamico is the type of Balsamic vinegar produced outside of Modena and Reggio Emilia. It is too prepared in the conventional way however it is not as mature as traditional balsamic vinegar. It is left to age for about five to seven years.Since Condimento Balsamico is cooked down and then further condensed by aging, the older it gets and the richer its flavor tends to be.Although, this too is hard to find in Pakistan.
Balsamic Vinegar of Modern IGP
Modern IGP Balsamic Vinegar is the form of balsamic vinegar which was introduced by Europeans to cater to the mass market.
The grapes from all around the world are used to make this Balsamic vinegar however, it is processed in Modena to keep the conventional taste of balsamic alive.
This also solved the problem of overwhelming demands for Balsamic Vinegar and helped in cutting down the whopping cost of vinegar.
Now coming to the one that is actually available in Pakistan, that is Imitation Balsamic. This is modern balsamic vinegar and is produced in different parts of the world.The taste is synthetic yet, it does have a complex and deep rich flavor.
How to Use Balsamic Vinegar in Everyday Recipes?
If you’re looking to incorporate a more acidic and flavorful element into your cooking, balsamic vinegar is definitely worth a try. But as with all condiments, it’s important to use them correctly in order to enjoy the best results.
It’s one thing to incorporate a few drops into your salad dressing or marinade, but it’s another thing entirely to overdo it and end up ruining the taste of your final dish.