AEONS Oak Aged Balsamic Vinegar from Magnesia - Acidity 6%
Balsamic is the most widely used vinegar in our kitchens, a flavorful and aromatic vinegar variety, barely recognizable from red wine vinegar when added in your recipe.
It is sweet and smoke-filled, a dark elixir can be used in salad dressings, sauces, and marinades, and even sprinkled over a good steak, mozzarella cheese or fresh fruit.
AEONS Balsamic Vinegar is matured for a minimum of 1 year with the final 6 months of the maturation process taking place in traditional oak barrels. The influence of the wood yields a balanced combination of aromas and flavors. It provides a rich sweet and sour taste and a unique velvet texture in all foods added. Its acidity is mild and delicate thus adding finesse and robust flavor (Acidity 6%)
Balsamic Vinegar Health Benefits
- Potential weight loss, due to the acetic acid up-regulating fatty acid oxidation
- Aids with digestion claims that are linked with its ability to help stomach acids
- Contains polyphenol compounds such as tannins and anthocyanins, that increase levels of high-density lipoprotein (HDL cholesterol) in the body
- May help reduce blood pressure due to its anti-hypertensive effect (solely proven on animal research)
- Reduces sugar level in blood due to the cetic acid component
- Carries anti-microbial properties and research has indicated acetic acid can have a powerful effect on drug-resistant infections
- Increases nutrient absorption such as calcium and magnesium due to the acetic acid
Add to your salad, in a fine cheese course, or simply enjoy in a mix with organic extra virgin olive oil to release its fine aroma and simply enjoy its fine thick taste. Make your own reduction sauce or glaze by pouring a bottle of balsamic vinegar into a saucepan, bringing it to a boil and then simmering until it has reduced by about 75%. You will recognize it's ready when you see a condensed, thick syrupy glaze.
A few drops of balsamic reduction can be used to flavor a nice risotto, a nice grilled fresh fish and other seafood dishes. It can also make a great contrast with sweets like cheesecake and cupcakes.
Pure vinegar from Greek grapes, concentrated grape must.
The most common use for balsamic vinegar is in a salad dressing. A simple mixture of extra virgin olive oil and balsamic vinegar makes for a healthy and delicious basic vinaigrette.
To make a creamy balsamic vinaigrette, blend together balsamic vinegar, olive oil, a dash of mustard and some grated Parmesan in a food processor. Balsamic vinegar is also greatly reduced and brushed on salmon or as a glaze for ribs.
And to make any meal feel fancier, prepare a balsamic vinegar reduction.
Simply simmer balsamic vinegar for about 10 minutes until it has reduced and is a thick, syrupy consistency. This concentrates the flavor and is excellent drizzled over meats or grilled vegetables.
As much as you love balsamic vinegar, what you didn't know is it can be an unexpected and delicious addition to cocktails, especially when incorporated into a simple syrup. Try a strawberry balsamic simple syrup and be ready to impress your guests!
The sweetness of balsamic vinegar is also exactly what makes it a beautiful ingredient to use in creative desserts.