View Full Version : balsamic vinegar
02-16-2007, 09:40 AM
I wanted to make some balsalmic vinegarette dressing but wanted to know if balsalmic vinger is considered raw? I did not go to the health food store but saw it in the grocery store. It had other ingredients in it. Should I check the health food store for the balsalmic vinegar or will it be the same as the grocery store?
02-16-2007, 11:41 AM
I doubt it. It's possible there is a particular brand (as with most any product); but you will have to call the maker of the one you question.
An email will do; most are accomodating. Just make sure to give a short, but precise definition of what you are asking: For example, "Is your ___ balsamic Vinegar heated at any time during processing? If so, does the temperature, at any time, surpass 110-degrees?" (or whatever temperature you feel renders a non-raw product)
02-17-2007, 10:41 AM
I have seen some raw cookbooks that use balsamic vinegar in their recipes. I think that it is not technically raw, but like maple syrup, it is considered acceptable (to some) in small quantities.
Many balsamic vinegars contain sulphites. You will want to check the label, and also ensure that you are buying an organic brand.
02-17-2007, 01:39 PM
Use to love balsamic vinegar & didn't think I could ever give it up or enjoy salads without it. Then I learned how to create raw substitutes & I love salads again. Currently I keep it very simple-olive or flax oil, onions, garlic. If necessary you can add a dash of raw apple cider vinegar or squeeze of lemon or lime. There's lots of recipes on here for dressings.
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