Vinegar
Vinegar is a sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer, and used as a condiment or for pickling. Vinegar uses also in cooking for example; Improve the flavour of boiled ham by adding 1 tablespoon vinegar to the cooking water. The acid content and tangy flavor of vinegar makes it an excellent ingredient in a marinade for meat, poultry, fish, salads or vegetables. Vinegar can also tenderize tough cuts of meat.
Crema Balsamico
Crema di Balsamico, also called cremas or balsamic reductions, is an amazing condiment and dressing. Dark, rich, and syrupy, this balsamic glaze is the perfect finish for sweet and savory dishes. The squeeze bottle allows plate finishing for meat platters, aged cheeses, and desserts.
Vinegar
Specialty vinegars make up a category of vinegar products that are formulated or flavoured to provide a special or unusual taste when added to foods. Specialty vinegars are favourites in the gourmet market.
Herbal vinegars: Wine or white distilled vinegars are sometimes flavoured with the addition of herbs, spices or other seasonings. Popular flavourings are garlic, basil and tarragon – but cinnamon, clove and nutmeg flavoured vinegars can be a tasty and aromatic addition to dressings.
Fruit vinegars: Fruit or fruit juice can also be infused with wine or white vinegar. Raspberry flavored vinegars, for example, create a sweetened vinegar with a sweet-sour taste.