Ingredient: Balsamic vinegar

Balsamic vinegar is a dark, concentrated, and intensely flavorful vinegar. It is epitomized by its palatable feel and sweet acidic taste. Balsamic vinegar had first struck the culinary scenes during the high Middle Ages in 1046. Its first historical appearance took place in Italy when the vinegar was given to Emperor Enrico III of Franconia as a gift. It was also used as a disinfectant and considered a miraculous cure to throat pain and other aching discomforts. Today, balsamic vinegar has been reputed to be the darling of master chefs and a widespread item in most gourmet restaurants, supermarkets, fast-food chains; you name it! In fact, it is also called Aceto Balsamico di Modena or Aceto Balsamico Tradizionale di Modena and has a very long life span. Originating from Italy, balsamic vinegar was produced in the northern region of Emilia-Romagna, Modena. The name is a reference to balsam and balm, and according to the Oxford dictionary, it is an aromatic sweet vinegar that has been matured in wooden barrels. Balsamic vinegar is made by reducing white (trebbiano) and red (Lambrusco) grape varieties—that are boiled to become a syrup. This results in a dark color and concentrated aroma. The grape juice is slowly cooked in copper cauldrons until the liquids are reduced to 50%. Then the resulting liquid is placed in wooden barrels where older balsamic vinegar is added to speed the acetification process. Afterward, a long aging process occurs; during this period, when liquids evaporate, they are replaced in smaller barrels. This procedure may be stretched for more extended periods before it is finally bottled. Its uses are varied, from being an elixir bestowed to noble to a ubiquitous substance for everyday uses.