Whisk together a cupful of balsamic vinegar, a tablespoon of honey and a couple tablespoons of olive oil with salt and pepper for a simple vinaigrette dressing.
Balsamic vinegar is made from crushed grapes with all its skin, seeds and stems. Commercial balsamic vinegar, which is what you will find in shops, is aged for 2 months to 3 years before it is packaged and sold. Traditionally produced balsamic vinegar, on the other hand, is mainly produced in Italy. It is made of must boiled to a concentrate, fermented and acidified then aged in wooden barrels for 12 to 25 years or longer.
Traditionally produced balsamic vinegar costs a pretty penny and is available only online in specific countries.
Balsamic vinegar is an excellent addition to soups, stews, sauces and marinade combinations. Add a splash at the end of the cooking to enrich and add flavour to the recipe. The strong, fruity and tart taste adds a zing to your food.
Balsamic vinegar is known to lower cholesterol. The antioxidants found in the vinegar help your body protect itself against clogged arteries. It is an anti-glycemic so it is friendly to diabetics. Balsamic vinegar aids in healthy digestion, supports weight loss and is good for the skin.
It is available in major supermarkets for Sh400 or more.