Balsamic vinegar has the lovely sour and tangy taste you expect vinegar to have but with a sweetness. The sweetness is either produced naturally in traditional methods or from added sweeteners in the mass produced versions.

I use this particular vinegar in salad dressings, on cheeses and marinades. It is lovely dripped into olive oil with crusty bread, even though this might not be traditional Italian practice.

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Vinegar is a very mild acid and has been used for thousands of years as a preservative and flavour enhancer. It is in PK’s Essential Pantry Cupboard Contents.

Enjoy,

PK


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