Balsamic Vinegar

Deep, complex and syrupy. It balances intense sweetness with a sharp, vinegary bite. You will pick up notes of oak, cherry, and dried fruits like figs or raisins.

Balsamic vinegar has acetic acid, which can help with digestion. You'll also get a bit of manganese, handy for turning food into energy and keeping bones in order.

Look for 'Aceto Balsamico Tradizionale' if you want the thick, syrupy stuff aged for over 12 years. It will be expensive and come in a specific 100ml bulbous bottle.

For everyday cooking, look for 'Balsamic Vinegar of Modena (IGP)'. Avoid bottles where 'caramel colour' or 'thickening agents' are high up on the ingredient list. You want grape must and wine vinegar, nothing else.

Keep it in a cool, dark cupboard away from the stove. It won't go off because of the high acidity, but heat and direct sunlight will dull those complex flavours over time. Check the cap for sugar buildup; it can glue itself shut if you don't keep the rim clean.

Use cheaper IGP balsamic for deglazing pans, making salad dressings, or reducing into a glaze.

Use the expensive traditional stuff as a finishing touch. Drizzle it over parmesan cheese, fresh strawberries, or high-quality vanilla bean gelato. It is a condiment, not a cooking liquid.