Vinegars


  
Black Currant Balsamic Vinegar

Our Black Currant Balsamic Vinegar marries traditional Balsamic Vinegar with natural black currant flavor to produce one of our sweetest balsamic. The low 4.5% acidity level gives a smooth finish to our Black Currant Balsamic Vinegar, and matches well with all kinds of salads and fruits. Rich and dense, Black Currant Balsamic Vinegar does not need further reduction in order to create glazes for lamb, beef, pork, or chicken.


Good Eats: Use as a dressing over citrus salads, marinate pork or beef before grilling, or reduce and drizzle over ice creams.
Perfect Pairs; Lemon, Lime, Blood Orange, Walnut, Almond, or any mild EVOO
  
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Blackberry Ginger Balsamic Vinegar

For a refreshing summer tonic: try 1 Tbs Blackberry-Ginger Aged Balsamic Vinegar in a tall cold glass of club soda or ginger ale. Pair Blackberry-Ginger Aged Balsamic Vinegar with Roasted Walnut Oil, or Ultra Picual extra virgin olive oil, for a lively dipping sauce for bread, or for dressing a rice salad!

Good Eats: A zesty marinade for grilled pork and chicken, use in stir fries or drizzle over fruit. Delicious as a salad dressing too.
Perfect Pairs: Roasted Almond, Roasted Walnut, Persian Lime, or any peppery EVOO
  
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Champagne White Wine Vinegar

Taste our Champagne Vinegar, you'll notice its smooth and elegant taste. Unlike other Champagne vinegars, this one never undergoes a pasteurization process, endowing the vinegar with a lovely, rich base. Champagne vinegar is light and fresh on its own, but also pairs well with other vinegars, especially those with a slightly fruity taste.

Good Eats: A diveine ingredient in vinaigrettes! Make an exquisite mayonnaise with any light EVOO. Marinate chicken, pork and scallops. Use for pickling , and over green beans, cucumber and other light summer salads.
  
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Cinnamon Pear Balsamic Vinegar

Our Cinnamon Pear Balsamic Vinegar brings to mind the heady smell of pears and cinnamon -- sweet and warm, but with the spicy overtone of cinnamon. This balsamic vinegar is a lovely counterpoint to our sweeter, fruity olive oils, and makes an excellent salad dressing for strongly-flavored greens, or a fine marinade for lamb or duck. Cinnamon Pear Balsamic Vinegar tastes great with tomatoes, poached pears, fresh sliced strawberries, and ice cream.

Good Eats: Brush over grilled Iowa Chops and other pork roasts. Glaze pound cakes, drizzle over Sunday pancakes or ice cream for a sweet treat. Almost forgot - it's a salad dressing favorite, too!
Perfect Pairs: Persian Lime, Basil, and Chipotle Olive Oils, Roasted Nut Oils
  
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Dark Chocolate Balsamic Vinegar

Dark Chocolate Balsamic vinegar is best paired with desserts and drizzled over fruits that like chocolate: bananas, berries, pineapple. Fantastic on vanilla ice cream or gelato, and fabulous on cheesecake. But Dark Chocolate Balsamic vinegar isn't just for dessert: try this distinctive balsamic with hard cheeses like Parmesan and Asiago, or in chiles and mole sauces.

Good Eats: Top vanilla ice cream, macerate fresh berries, brush over grilled pork and poultry. Excellent as an addition to any spicy Mexican mole!
Perfect Pairs: Roasted Walnut or Almond Oil, Blood Orange, Chipotle, and Harissa Olive Oil
  
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Denissimo Reserve Balsamic Vinegar
The Limited Private Reserve “Molto Denissimo” (which translates to “Extra Dense”) balsamic is made in Modena, Italy of Trebbiano grape must. The vinegar is slowly cooked and caramelized, its volume reduced in copper kettles, and then slowly aged in the traditional “Batteria” of Modena, a succession of barrels of different aromatic woods (including mulberry, ash, oak, juniper, and cherry wood).

Good Eats: Drizzle onto any dish as a condiment, pairs with virtually every oil as a vinaigrette, and don't forget to splash a bit over fruit and ice cream.
Perfect Pairs: Anything. Trust us.
  
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Espresso Balsamic Vinegar

This dark delicious brew is not that far off in appearance of espresso, but the flavor is reminiscent of milk chocolate and carmel with the rich taste of coffee. It adds a dark rich flavor to meats and desserts. Try a splash on steak or pork, or even use it to make a BBQ sauce. If you have a sweet tooth, drizzle some over a brownie topped with vanilla or chocolate ice cream.

Good Eats: Reduce and drizzle over your roasted pork loin, a splash in your bordelaise, or in your next coffee liqeur drink. The flavors of caramel and butter will bring your meal to the next level.
Perfect Pairs: Eureka Lemon Olive Oil, Sweet Barnea Extra Virgin Olive Oil, and Roast Walnut or Roasted Almond Oil
  
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Honey Ginger White Balsamic Vinegar

Honey and ginger are two of the oldest and most popular ingredients for flavoring all kinds of cooking, and are often paired in recipes for their sweet-and-spicy, soothing-and-hot balance. Our Honey Ginger White Balsamic vinegar teams these two favorites with white balsamic vinegar, made from white Trebbiano grapes. The moderate acidity of the white balsamic vinegar balances perfectly with the bite of the ginger and the natural sweetness of the honey.

Good Eats: Saute vegetables, use in stir-fry dishes, or over mild-flavored fish.
Perfect Pairs: Lime, Chipotle, Lemon, Sesame, Garlic, or any-mild EVOO
  
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Key Lime White Balsamic Vinegar
Our Key Lime White Balsamic is tart with a zippy taste, a refreshing reminder of summertime, any time of the year. Use Key Lime White Balsamic in dressings and marinades or glazes for chicken, pork, or vegetables. It’s an unexpected tasty ingredient in shrubs (the drinks, not bushes, silly) and cocktails, and even in pickles or over fruit.

Good Eats: Dressings, marinades or glazes for chicken, pork, or vegetables.
Perfect Pairs: Baklouti, Garlic, and Blood Orange Olive Oil.
  
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Oregano White Balsamic Vinegar

Oregano is the staple herb of Italian-American cuisine, one of the few herbs that is stronger when dried than when fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Use our Oregano Balsamic Vinegar in recipes where you would normally find oregano: artichokes, chicken, eggplant, fish, lamb, pasta salads, peppers, pizza, tomatoes, and zucchini.

Good Eats: Brush over grilled fish, marinate chicken, and add to any light sauce. Toss with potatoes and roasted or grilled vegetables for a light, tangy dressing.
Perfect Pairs: Lemon, Garlic, Chipotle, and Tuscan Herb Olive Oil
  
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Passion Fruit White Balsamic Vinegar
The national flower of Paraguay, the passion flower plant is native to tropical areas of South America, and is grown for its sweet, seedy passion fruit. Passion fruit juice often is added to mixed-fruit juice blends (to add aroma) and to cocktails, and used in sauces and salads, and in desserts.

We take that delicious passion fruit a step further to produce Passion Fruit White Balsamic.

Good Eats: Salads, glazes for salmon, halibut, or shrimp.
Perfect Pairs: Roasted Sesame, Garlic, Blood Orange or Persian Lime Olive Oils
  
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Pinot Noir Red Wine Vinegar

The lively character of Pinot Noir Wine Vinegar is absolutely amazing in vinaigrettes and in marinades. Use this Pinot Noir Wine Vinegar to brighten reduction sauces, to sharpen the flavors of homemade soups and stews, or to braise duck or lamb. Add a dash of Pinot Noir Wine Vinegar to your beef bourgignon to elevate the dish to a whole new level.

Good Eats: Brighten reduction sauces. Sharpen the flavors of soups and stews. Add a dash to beef braises to elevate the recipe to a whole new flavor!
  
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Pomegranate Balsamic Vinegar

This vinegar adds depth to any of your favorite pan sauces, to braised meats, and fruit compotes. Drizzle a little Pomegranate Balsamic Vinegar over poached fruit and ice cream for an elegant and easy dessert. A splash of Pomegranate Balsamic Vinegar livens up a fresh green or rice salad, and brings a tasty twist to poultry stuffing. Pairs well with citrus olive oils for a fruity marinade or dressing, or with Chipotle Olive Oil for a spicier combo.


Good Eats: Adds depth to pan sauces, braised meats, and compotes. Drizzle over poached fruits and ice cream for an easy, elegant dessert.
Perfect Pairs: Lemon, Blood Orange, Chipotle, Peppery EVOO, Roasted Sesame and Walnut Oils
  
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Pomegranate-Quince White Balsamic
Our newest vinegar, 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.

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
  
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Saba Grape Must Reduction
Saba is the reduction of Tribiano grapes that are used to make balsamic vinegar, however Saba is not aged and has a very low acidity. Primarily used as a sweetener or drizzle, Saba has a very delicious sweet, raisin, plum like flavors. Try is drizzled over a sharp cheese, tart cherries, or use to sweeten a cocktail.
  
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Serrano Honey Vinegar
Serrano Honey Vinegar is sweet, tart, spicy, and made in artisanal batches from 100% honey by a fifth-generation beekeeper in the Pacific Northwest. Sulfite free. Amazingly complex, makes a great addition to salsa, ceviche, Bloody Mary's, fajitas and shrimp.
  
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Sherry Reserva Wine Vinegar

Sherry vinegar is Spain's answer to balsamic vinegar. From Jerez, Spain and made in the traditional Solera system, our Sherry Reserva 25 year aged Wine Vinegar, has a true sherry flavor that can only come from cask-aging.

Good Eats: An essential addition to Gazpacho. Enhance flavors of soups, stews, sauces, and casseroles by adding a splash just before serving. Wonderful in any vinaigrette or salad dressing.
  
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Tangerine Balsamic Vinegar

When you see "tangerine," you should picture this: tangerine, the deep-orange fruit, deliciously super-sweet with the tartness found in citrus. We take that delicious flavor and combine it with aged balsamic vinegar to produce our Tangerine Balsamic Vinegar.

Good Eats: Wonderful on greens,, fruit, and poultry. Drizzle over pound cake for a citrus finish. Tangerine + Chipotle/Harissa OO for a spicy pork/lamb marinade.
Perfect Pairs: Roasted Sesame Oil, Chipotle, Harissa, or Lemon OO
  
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Traditional (18 Year) Balsamic Vinegar

Our Traditional Balsamic Vinegar is just as named: produced in the traditional Modena style and aged up to 18 years in oak barrels. A very diverse balsamic, it is thick and potent enough to be dripped onto a dish as a condiment, and also balanced enough to pair well with one of our olive oils in a salad dressing.

Good Eats: Drizzle onto any dish as a condiment, pairs with virtually every oil as a vinaigrette, and don't forget to splash a bit over fruit and ice cream.
Perfect Pairs: Anything. Trust us.
  
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White Balsamic Vinegar

White Balsamic Vinegar is made with Trebbiano grapes, just like Traditional Balsamic Vinegar, but it undergoes a different cooking and barrel-aging process. Both are balsamic vinegars, and the flavors of the two are similar, but the dark [traditional] balsamic is slightly sweeter, and has a more syrup-like consistency. White Balsamic is a crisp vinegar with just a touch of sweetness, and a more clean aftertaste.

Good Eats: An excellent choice for light vinaigrettes, or as a marinade for fish, scallops and shrimp. Excellent choice for any ceviche, too.
Perfect Pairs: Virtually any flavored or single-variety EVOO
  
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