The first documented mention of balsamic vinegar dates back to the 11th century. According to legend, a barrel of balsamic vinegar was presented to King Henry II by the Marquis of Canossa. In those days, only upper-class families had access to cooking of this unique product. Each family had its own secret recipe, and the barrels were passed down through the family.

Balsamic was first made in the Italian region of Emilia-Romagna, namely the province of Modena.

Balsamic, one of the most popular types of vinegar, is made from grape varieties with a high sugar content: Sangiovese, Lambrusco, Trebbiano, Albana, Ancelotta, Fortuna and Montuni. According to the classic recipe, vinegar undergoes a fermentation and evaporation process, and then is sealed in the wooden barrels and stored there for at least 12 years. The barrels are sealed with a cork with small holes to allow evaporation; the result is only 15 liters of vinegar from a 100 liter barrel.

To protect traditional products from counterfeits and misuse in Italy, the IGP (Indicazione Geografica Protetta (Protected Geographical Indication)) quality mark has been introduced. Products in this category are easily recognizable by the logo: a blue and yellow sun containing the words Indicazione Geografica Protetta inside.

Balsamic vinegar is widely used in cooking soups, pickled fish and salads; it also brings out the taste of fruits, ice cream and cheese.

According to some historical sources, wine vinegar (or grape vinegar) is as old as wine itself, since the earliest mentions of it date back to 5000 BC. Wine vinegar inherited many of its beneficial properties from grapes, which are packed full of various vitamins and minerals. Grapes are renowned for their ability to slow down the aging process and unclog arteries.

Grape vinegar is a natural product that is obtained from the fermentation of grape wine. The characteristic color and aroma are achieved by long aging in oak barrels. As a result of the process, a liquid is obtained with a unique smell and slightly sour taste with various degrees of saturation.

КRed wine vinegar (produced from red grapes) has an intense aroma and flavor, and a dark red color. This vinegar is used to cook marinades for meat and vegetables, sauces and salad dressings.

White wine vinegar is produced from varieties of dry white wine, which is distinguished by its more delicate (compared to red vinegar) taste and aroma as well as its golden transparent color. This vinegar is used in the preparation of fish dishes and is also added to salad dressings. Add a little sugar to it and it can replace white wine in almost any sauce.

A type of wine vinegar made from sherry, a Spanish fortified wine. Only Palomino, Moscatel or Pedro Jimenez grapes are used to make this product.

Part of the wine vinegar family. Originally from the Champagne region. Overall, it can be considered a more expensive and higher quality version of the white wine vinegar. Compared to white champagne, this vinegar has a slightly smoother and more complex taste.

Apple cider vinegar, a product based on apple cider, has been well known since the days of Ancient Egypt and the Kingdom of Judah. In Europe, the French were the first to produce this vinegar, and they learned to make it with cider.

Vinegar is infused in barrels at a specific temperature for almost a year and acquires a unique subtle smell and a barely perceptible and pleasant acidity. Apple cider vinegar has a mild flavor and aroma.

The benefits of apple cider vinegar are undeniable, and there are countless uses for the product, from diets to anti-aging treatments. The secret of its success is in the content of microelements that are essential for the human body (potassium, calcium, sodium, etc.), acids (lactic, acetic, etc.), vitamins (A, B1, C) and much, much more.

The most beneficial product is unfiltered apple cider vinegar, which has maximized the health benefits of apples. It is the cloudy sediment at the bottom of the bottle containing beneficial bacteria that distinguish it from ordinary clear (filtered) apple cider vinegar.

Apple cider vinegar is widely used in cooking poultry, fish and seafood dishes, and it is an excellent vinegar in sauces or even in drinks such as apple compote. This product is most commonly used for pickling (garlic, onions, tomatoes, etc.).

Just before breakfast fans of a healthy lifestyle add a spoonful of honey and 2 spoonfuls of apple cider vinegar to a glass of water. This drink is believed to help cleanse the body.

A type of fruit vinegar. Produced by the natural fermentation of 100% organic pomegranate juice. 

It is red in color with a subtle fruity aroma. It has a markedly sweet and sour taste with an astringent pomegranate aftertaste.

It is perfectly suited for vegetable, meat and fish dishes, salads, sauces and marinades.

It is produced in the southern regions of India, and in some countries of Southeast Asia and the Philippines. This vinegar is obtained from coconut milk by subjecting it to a fermentation process inside a whole nut.

It is a white, opaque vinegar with a pungent acidic taste and a slight hint of yeast. As with all types of vinegars, small gelatinous membranes floating in the bottle, more commonly known as the Mother of vinegar, are an important sign of a truly beneficial coconut vinegar for your health.

It is used to make dressings for salads with chicken and seafood and pork marinades.

Rice vinegar is believed to have originated in Japan approximately in the 4th-3rd century BC. It was fabulously expensive, therefore was popular only among the privileged strata of society. Common people started using it around the 16th century.

Rice vinegar is traditionally made from rice wine or fermented rice. Depending on the type of rice used in cooking, the product can be red, light or black. Black vinegar is thick and rich, red vinegar has fruity notes and a tart-sweet taste, light vinegar has the smoothest and most delicate taste, a bit like white wine vinegar.

Light vinegar is the most commonly used vinegar and is the basis of many sweet and sour dishes in Chinese cuisine. It is also used to cook traditional Japanese sushi, marinades and meat dishes. It gives vegetables a characteristic, slightly acidic taste and pleasant subtle aroma.

Cane vinegar is native to the Philippines, where vinegar has long been made from sugarcane in villages and used to make marinades and as an antiseptic.

Cane vinegar is obtained through the fermentation of cane sugar syrup. The color of the vinegar ranges from dark yellow to golden brown. The aroma is bright and intense.

This vinegar is added to fried fish, meat (especially pork) or poultry.

This vinegar is native to the UK. It is made from fermented barley malt used in brewing. It stands out for its unique aroma, delicate taste, and subtle fruit tones.

Malt vinegar is added to the traditional English dish of fish and chips.