Good Eats: reduction-glaze for pork, chicken, or lamb, or drizzled over fruit or sorbet. This balsamic also makes a great "secret ingredient" in a bracing cocktail, and pairs well with Manchego cheese.
Perfect Pairs:Blood Orange or Persian Lime Olive Oil, or single-varietals like Picual or Hojiblanca
Pomegranate-Quince White Balsamic, is a tart, fresh partnership of California pomegranates and winter quince with aged white balsamic. The color of a precious ruby, this balsamic is on its way to becoming a favorite of AllSpice customers.
Pomegranates (from the Latin pomum "apple" and granatum "seeded") are prized for the scores of tiny, dark and delicious, juicy seeds inside them. Native to Persia, pomegranates are used in everything from Grenadine syrup for cocktails to Middle-Eastern meat dishes to Indian and Pakistani chutneys and curries.
A botanical relative of apples and pears, quinces are pear-shaped, tart fruits. You may remember quince best as being one of the things that "The Owl and the Pussycat" ate at their wedding dinner ("They dined on mince, and slices of quince"). For the ancient Greeks, the quince was a ritual offering at weddings, a sacred gift for Aphrodite, the goddess of love. Its uses are diverse: quince is used to make liqueurs in France, stews in Iran, jelly in Lebanon, lamb tanginess in Morocco, and so on.
Pomegranate-Quince White Balsamic combines extracts of these two exotic, flavorful fruits along with fine white balsamic. Pair with Blood Orange or Persian Lime Olive Oil, or single-varietals like Picual or Hojiblanca for an outstanding dressing. Use Pomegranate-Quince White Balsamic in a marinade, in a reduction-glaze for pork, chicken, or lamb, or drizzled over fruit or sorbet. This balsamic also makes a great "secret ingredient" in a bracing cocktail, and pairs well with Manchego cheese.
Balsamic Vinegar is a delicious aged vinegar, prized for its sweet-tart, concentrated flavor. We offer you the very best Balsamic Vinegars that we import directly from the rolling hills of Modena, Italy, where true balsamic vinegars have been produced since the Middle Ages.
True balsamic vinegar is not made from wine, as you might expect, but rather from pressed, un-fermented Trebbiano and Lambrusco grapes. The pressed grapes are simmered over an open flame, and reduced to a thick syrup. This sweet syrup is in turn fermented twice, then slowly aged and evaporated in a succession of smaller and smaller barrels, made from different aromatic woods. As the balsamic vinegar ages, moisture evaporates out, and the vinegar thickens and its complex flavors become more concentrated.
Balsamic Vinegar has many culinary uses, including salad dressings, dips, marinades, reductions and sauces. Try a splash of balsamic vinegar to enhance steaks, fish, egg dishes -- even fresh fruit, and on ice creams, gelati and desserts. Buon Appetito!