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Balsamic vinegar is not all alike. Most homes in America that have balsamic vinegar in the pantry are not even aware of the variations in the product. Commercial grade balsamic vinegar is what most people buy.

Commercial balsamic vinegar (or balsamic vinegar of Modena) is basically an imitation of the original traditional balsamic vinegar. Made with wine vinegar, added coloring, and thickeners, these products are made to copy the thick texture and the sweet taste of aged traditional balsamic vinegar. The commercial products are not aged and are thus able to be produced on the large scale.

The production of balsamic vinegar is a lengthy process. Like wine, it must be aged and fermented over time. It involves years of alcoholic fermenting, transferring from one container to the next and repeated adaptations and adjustments to produce the end result.

In Italy, 12 years minimum fermentation is required to label a product as “traditional” balsamic vinegar though the fermentation process can last up to 25 years. When done correctly and with care, the manufacturing process of balsamic vinegar produces a product that is unique and useful in a variety of culinary applications.

Balsamic vinegar is a condiment whose origins are deeply rooted in Italian history. The oldest known mention of the production of balsamic vinegar was found in a document from the year 1046. Since the Middle Ages, it has been a staple product for the wealthy families of the Italian cities Reggio Emilia and Modena. These cities continue to be the primary source worldwide for true traditional balsamic vinegar.

The name “balsamic” is derived from the Latin word “balsamum” or the Greek work “balsamon,” meaning “balsam-like,” indicating its curing or restorative properties. The name continues to be an important part of the product.