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434:, the economic boom led some producers, like Telesforo Fini and the Monari-Federzoni family, to market a different product under the name "Balsamic Vinegar," which was a mix with wine vinegar for daily use. This made balsamic vinegar common on Italian tables and began its spread to foreign countries.
426:
With the birth of the
Italian State in 1860, the awakening of the markets gradually aroused more interest in Balsamic vinegar, and considerable historical and bibliographical research was carried out on this product, which was quite successful. At the end of the 19th century, the Balsamic Vinegar of
775:, which is then fermented with a slow ageing process which further concentrates the flavours. The flavour intensifies over the years, with the vinegar being stored in wooden casks, becoming sweet, viscous and very concentrated. During this period, a portion evaporates: it is said that this is the "
437:
In 1965, further regulations on the use of the term 'balsamic vinegar' were established, and the first production regulations for 'Balsamic
Vinegar of Modena' were created. In 1976, to distinguish traditional production methods from industrial ones, the term "natural" balsamic vinegar was adopted,
608:
These commercial-grade products imitate the traditional product. They are made of as little as 20% grape must (and not necessarily from Modena or Reggio Emilia), with the addition of wine vinegar, colouring, caramel, and sometimes thickeners like guar gum or cornflour to artificially simulate the
794:
None of the product may be withdrawn until the end of the minimum aging period of 12 years. At the end of the aging period (12, 18 or 25 years), a small portion is drawn from the smallest cask, and each cask is then topped up with the contents of the preceding (next larger) cask. Freshly reduced
423:, the adjective "balsamic" appeared for the first time, to distinguish a particular type from the many others present in the palace. In 1830 this definition was further refined, so that the vinegars present at the Court were divided into "balsamic", "semi-balsamic", "fine" and "common".
613:. IGP status requires a minimum ageing period of two months, not necessarily in wooden barrels, rising to three years when labelled as invecchiato (aged). As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day.
664:
Made by producers of both
Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena/Reggio Emilia PDO, by using the PGI or PDO as an ingredient. For those products, the use of the PGI and PDO as an ingredient must be clearly reported, i.e. "glaze with
672:
Made by the same method as the vinegars, but by producers outside Modena and Reggio Emilia provinces and not made under consortium supervision. No reference to the PDO/PGI can be made for those products, and they cannot use the geographical names Modena or
654:. For those products, there is a risk of creating confusion among consumers looking for the original Balsamic Vinegar of Modena PGI, the two different Traditional Balsamic Vinegar of Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO.
795:
cooked must is added to the largest cask, and in every subsequent year, the drawing and topping up process is repeated. This process where the product is distributed from the oldest cask and then refilled from the next oldest vintage cask is called
572:) by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label designates that the vinegar has aged for 25 years or more.
964:
Masino, F., Chinnici, F., Bendini, A., Montevecchi, G., & Antonelli, A. (2008). A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food chemistry, 106(1),
625:
318:
562:. True balsamic vinegar is rich, glossy, deep brown, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.
389:, IPA ), the name means "perfume or spice", with the consonant sequence of the letter 'λ' and 'σ' deriving from Ancient Greek to pronounce the שׂ (ś) sound, sounding back then as
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412:, roses, vanilla, or by producing them with different raw materials (trebbiano, moscato...) or procedures, creating over the centuries a widespread fame for "
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The two
Italian traditional balsamic vinegars from Reggio Emilia (left) and Modena (right) with protected designation of origin status (d
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From a regulatory point of view, the first ministerial authorization to produce 'Balsamic
Vinegar of Modena' dates back to 1933. After
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sparingly in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to enhance dishes like
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371:-like" in the sense of "restorative" or "curative"; cf. English "balm". Ultimately from Ancient Hebrew-Phoenician "
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582:). A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation
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Modena began to appear at the most important exhibitions, creating great interest locally and internationally.
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Traditional balsamic vinegar is produced from the juice of just-harvested white grapes, typically,
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for a minimum of 12 years in a battery of several barrels of successively smaller sizes.
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balsamic vinegar, it can be hard to tell their quality based on the packaging alone.
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IGP". The
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vinegar is most often served in drops on top of chunks of
Parmesan and
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uses a different system to indicate the age of its balsamic vinegars (
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Only two consortia produce true traditional balsamic vinegar, that of
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Consortium for
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and produced exclusively in either Modena or Reggio Emilia, with a
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later changed to "traditional" due to legislative requirements.
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Rendsburg, Gary A. (2013–). "Phonology: Biblical Hebrew". In:
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1209:"Consorzio Produttori Aceto Balsamico Tradizionale di Modena"
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Semitic
Languages: Features, structures, relations, processes
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vinegar may be sipped from a tiny glass to conclude a meal.
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balsamic vinegar may be made in any of the following ways:
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IGP as an ingredient, such as glazes and other condiments.
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291:, and are produced exclusively in either the provinces of
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designates the different ages of their balsamic vinegar (
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Italian "Carandini" brand balsamic glaze, sold in Mexico
1237:
Consortium for
Protection of Balsamic Vinegar of Modena
1081:. Vol. 3 (2nd ed.). Thomson Gale. p. 95.
1067:
Leiden Indo-European Etymological Dictionary Series; 10
299:. The names of these two vinegars are protected by the
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495:
in Italian), in their legally approved shaped bottles
446:
There are three protected types of balsamic vinegar:
1016:. New Haven: American Oriental Society. pp. 123-129.
60:. Unsourced material may be challenged and removed.
642:("dressing") balsamic vinegars may be labeled as
3074:
1050:. Oxford: Oxford University, Press. xix+363 pp.
1014:The Case for Fricative Laterals in Proto-Semitic
731:Another Greek vinegar sold in the Czech Republic
1155:
1153:
1027:Encyclopedia of Hebrew Language and Linguistics
882:. It is fairly commonly used as a dressing for
229:) is a dark, concentrated, intensely flavoured
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538:The casks are made of different woods such as
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1526:
1262:
604:Aged balsamic vinegar of Modena (three years)
589:
570:aceto balsamico tradizionale di Reggio Emilia
457:Aceto Balsamico Tradizionale di Reggio Emilia
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268:traditional balsamic vinegar of Reggio Emilia
263:Aceto Balsamico Tradizionale di Reggio Emilia
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1176:"Balsamic Vinegar is Italy's Famed Elixir"
895:Traditional Balsamic Vinegar of Modena PDO
1201:
1070:
779:", a term also used in the production of
620:inserted the Balsamic Vinegar of Modena (
120:Learn how and when to remove this message
1173:
1035:10.1163/2212-4241_ehll_EHLL_COM_00000676
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980:Merriam-Webster's Collegiate Dictionary
854:. It is also used sparingly to enhance
819:balsamic vinegar. Clockwise from left:
507:. True balsamic vinegar is made from a
313:) is made from grape must blended with
237:, Italy, made wholly or partially from
14:
3075:
611:aceto balsamico tradizionale di Modena
580:aceto balsamico tradizionale di Modena
451:Aceto Balsamico Tradizionale di Modena
287:aged for several years in a series of
258:traditional balsamic vinegar of Modena
253:Aceto Balsamico Tradizionale di Modena
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1514:
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609:sweetness and thickness of the aged
58:adding citations to reliable sources
29:
27:Type of vinegar originating in Italy
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373:
24:
2485:Halford Leicestershire Table Sauce
1215:from the original on 13 April 2010
441:
25:
3119:
1230:
1140:"The History of Balsamic Vinegar"
1115:Museo Del Balsamico Tradizionalel
1111:"Compare l'aggettivo "balsamico""
1093:"The History of Balsamic Vinegar"
1077:Feliks, Jehuda (2007). "Balsam".
763:Barrels of balsamic vinegar aging
715:A Greek balsamic vinegar made at
624:) designation in the register of
319:protected geographical indication
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493:enominazione di origine protetta
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1174:Bertolli, Paul (January 2000).
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791:and other alcoholic beverages.
400:Historically, in the region of
305:protected designation of origin
45:needs additional citations for
2932:Accompaniments to french fries
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1029:. Ed. by Geoffrey Khan et al.
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899:Balsamic Vinegar of Modena PGI
815:Three desserts in Modena with
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1:
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878:and on plain crema (custard)
1570:Traditional balsamic vinegar
893:Contemporary chefs use both
755:Traditional balsamic vinegar
519:grapes. The resulting thick
483:Traditional balsamic vinegar
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1046:Goldenberg, Gideon (2012).
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635:that used the term balsamic
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208:Media: Balsamic vinegar
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622:aceto balsamico di Modena
471:Aceto Balsamico di Modena
463:Aceto Balsamico di Modena
310:aceto balsamico di Modena
273:Aceto Balsamico di Modena
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1012:Richard Steiner (1977).
886:or more typical salads.
3023:Salt and pepper shakers
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2721:Mayfair salad dressing
2706:Green goddess dressing
1314:Extra virgin olive oil
1144:Balsamico Tradizionale
866:, as well as on fresh
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469:Many products contain
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3088:Mediterranean cuisine
2992:Philippine condiments
2962:Indonesian condiments
2937:Brand name condiments
2338:Beurre Maître d'Hôtel
1079:Encyclopaedia Judaica
825:latte alla portoghese
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749:Traditional processes
717:Agia Triada Monastery
689:Examples of Balsamic
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414:Modena-style vinegars
2987:Pakistani condiments
2691:Blue cheese dressing
2552:Worcestershire sauce
2275:Chicago-style relish
1666:Vinegar components:
1582:Four thieves vinegar
986:. 2003. p. 95.
652:salsa di mosto cotto
644:condimento balsamico
54:improve this article
2967:Japanese condiments
2884:Apple cider vinegar
2834:Spicy brown mustard
2213:Green mango chutney
1733:List of common dips
1560:Apple cider vinegar
1550:Vinegar varieties:
1490:T. Marzetti Company
618:European Commission
136:
2906:Kaong palm vinegar
2856:Tewkesbury mustard
2585:Crushed red pepper
2568:Spices and powders
2311:Spreads and pastes
1958:Monkey gland sauce
1728:List of condiments
1587:Kaong palm vinegar
976:"balsamic vinegar"
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743:A Turkish balsamic
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531:, is subsequently
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69:"Balsamic vinegar"
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2957:Indian condiments
2916:Nipa palm vinegar
2610:Popcorn seasoning
2600:Nutritional yeast
2160:Sweet chili sauce
1683:
1682:
1676:Mother of vinegar
1642:Raspberry vinegar
1602:Zhenjiang vinegar
1592:Nipa palm vinegar
1556:(vinegar essence)
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993:978-0-87779-809-5
982:(11th ed.).
503:and neighbouring
329:The Italian word
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1921:Marie Rose sauce
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2974:
2969:
2964:
2959:
2954:
2949:
2944:
2939:
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2926:
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2921:
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2903:
2898:
2897:
2896:
2886:
2880:
2878:
2872:
2871:
2869:
2868:
2866:Yellow mustard
2863:
2858:
2853:
2851:Tecuci mustard
2848:
2843:
2842:
2841:
2839:Creole mustard
2831:
2826:
2821:
2816:
2811:
2805:
2803:
2797:
2796:
2794:
2793:
2788:
2783:
2778:
2776:Banana ketchup
2772:
2770:
2764:
2763:
2761:
2760:
2759:
2758:
2748:
2743:
2738:
2733:
2728:
2726:Ranch dressing
2723:
2718:
2716:Louis dressing
2713:
2708:
2703:
2698:
2693:
2687:
2685:
2679:
2678:
2676:
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2673:
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2641:Carolina style
2637:
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2622:
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2607:
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2597:
2592:
2587:
2582:
2577:
2571:
2569:
2565:
2564:
2562:
2561:
2560:
2559:
2557:Tonkatsu sauce
2549:
2544:
2543:
2542:
2537:
2532:
2530:Soup soy sauce
2522:
2517:
2512:
2507:
2502:
2497:
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2195:
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2178:
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2172:
2167:
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2157:
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2065:
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2028:Teriyaki sauce
2025:
2020:
2015:
2010:
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1965:
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1893:
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1883:
1878:
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1868:
1863:
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1848:
1843:
1841:Cocktail sauce
1838:
1833:
1828:
1827:
1826:
1821:
1816:
1811:
1806:
1801:
1796:
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1774:Bigarade sauce
1771:
1769:Barbecue sauce
1766:
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1750:
1748:
1744:
1743:
1741:
1740:
1738:List of syrups
1735:
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1649:
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1629:
1623:
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1611:
1609:Sherry vinegar
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1594:
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1584:
1579:
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1562:
1557:
1549:
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1231:External links
1229:
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840:Emilia-Romagna
808:
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753:Main article:
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3006:Accoutrements
3004:
2998:
2997:Pickled foods
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2985:
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2929:
2927:
2925:List articles
2923:
2917:
2914:
2912:
2909:
2907:
2904:
2902:
2901:Black vinegar
2899:
2895:
2892:
2891:
2890:
2887:
2885:
2882:
2881:
2879:
2877:
2873:
2867:
2864:
2862:
2861:Turun sinappi
2859:
2857:
2854:
2852:
2849:
2847:
2846:Sweet mustard
2844:
2840:
2837:
2836:
2835:
2832:
2830:
2827:
2825:
2822:
2820:
2817:
2815:
2814:Honey mustard
2812:
2810:
2809:Dijon mustard
2807:
2806:
2804:
2802:
2798:
2792:
2789:
2787:
2786:Fruit ketchup
2784:
2782:
2781:Curry ketchup
2779:
2777:
2774:
2773:
2771:
2769:
2765:
2757:
2756:Wafu dressing
2754:
2753:
2752:
2749:
2747:
2744:
2742:
2739:
2737:
2734:
2732:
2729:
2727:
2724:
2722:
2719:
2717:
2714:
2712:
2709:
2707:
2704:
2702:
2699:
2697:
2694:
2692:
2689:
2688:
2686:
2684:
2680:
2672:
2671:Salsa criolla
2669:
2667:
2666:Pico de gallo
2664:
2663:
2662:
2659:
2657:
2654:
2652:
2649:
2647:
2644:
2642:
2639:
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2632:
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2601:
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2573:
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2570:
2566:
2558:
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2471:
2465:
2462:
2458:
2455:
2453:
2450:
2449:
2448:
2447:Yeast extract
2445:
2443:
2440:
2438:
2435:
2431:
2428:
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2421:
2418:
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2344:
2341:
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2336:
2334:
2333:Biber salçası
2331:
2329:
2326:
2324:
2323:Anchovy paste
2321:
2319:
2316:
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2313:
2309:
2303:
2300:
2298:
2295:
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2265:Pickled fruit
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2090:Baba ghanoush
2088:
2086:
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2082:
2080:
2078:
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2059:
2058:Zingara sauce
2056:
2054:
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2036:
2034:
2031:
2029:
2026:
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2019:
2016:
2014:
2011:
2009:
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1815:
1812:
1810:
1807:
1805:
1804:Cheddar sauce
1802:
1800:
1797:
1795:
1794:Alfredo sauce
1792:
1791:
1790:
1787:
1785:
1784:Buffalo sauce
1782:
1780:
1777:
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1757:
1755:
1752:
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1652:Shrub (drink)
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1630:
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1603:
1600:
1599:
1598:
1595:
1593:
1590:
1588:
1585:
1583:
1580:
1578:
1577:Black vinegar
1575:
1571:
1568:
1567:
1566:
1563:
1561:
1558:
1555:
1552:
1551:
1547:
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1453:Manufacturers
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1394:Green goddess
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1335:
1332:
1330:
1327:
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1322:
1320:
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1312:
1310:
1309:Honey mustard
1307:
1305:
1302:
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1214:
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1190:on 2017-05-01
1189:
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1184:Taunton Press
1181:
1177:
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1121:on 2012-01-17
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873:
869:
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862:, or grilled
861:
857:
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849:
845:
841:
834:
830:
829:crème caramel
826:
822:
818:
813:
804:
802:
798:
792:
790:
786:
785:Scotch whisky
782:
778:
777:angels' share
774:
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616:In 2009, the
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71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
2911:Malt vinegar
2888:
2393:Meat extract
2373:Liver spread
2250:Pepper jelly
2184:Pickles and
2043:Tomato sauce
2018:Tartar sauce
1973:Peanut sauce
1968:Oyster sauce
1941:Miracle Whip
1916:Lechon sauce
1824:Nacho cheese
1819:Mornay sauce
1799:Caruso sauce
1789:Cheese sauce
1668:
1597:Rice vinegar
1564:
1485:Newman's Own
1475:Miracle Whip
1292:
1217:. Retrieved
1203:
1192:. Retrieved
1188:the original
1180:Fine Cooking
1179:
1169:
1143:
1134:
1123:. Retrieved
1119:the original
1114:
1105:
1096:
1087:
1078:
1072:
1063:
1047:
1042:
1026:
1021:
1013:
1008:
997:. Retrieved
979:
970:
960:
898:
894:
892:
888:Tradizionale
887:
872:strawberries
844:tradizionale
843:
837:
824:
817:tradizionale
816:
801:in perpetuum
800:
793:
766:
690:
682:
680:
666:
657:
656:
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621:
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584:extravecchio
583:
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450:
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432:World War II
429:
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360:
341:
330:
328:
315:wine vinegar
243:
218:
217:
116:
110:January 2019
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
3013:Cruet-stand
2972:Mayonnaises
2952:Fish sauces
2947:Fish pastes
2751:Vinaigrette
2736:Salad cream
2575:Asín tibuok
2515:Salmoriglio
2505:Perilla oil
2490:Mustard oil
2353:Coconut jam
2343:Chili paste
2240:Horseradish
2013:Steak sauce
2003:Salsa verde
1963:Mumbo sauce
1836:Chimichurri
1831:Chili sauce
1779:Brown sauce
1670:Acetobacter
1614:Vinaigrette
1554:Acetic acid
1495:Kraft Heinz
1470:Ken's Foods
1434:Salad cream
1374:Blue cheese
1349:Vinaigrette
1319:Lemon juice
1161:"eAmbrosia"
833:panna cotta
525:mosto cotto
511:of pressed
187:grape juice
3077:Categories
2982:Hot sauces
2651:Kachumbari
2520:Sesame oil
2410:Nut butter
2358:Fish paste
2297:Tomato jam
2282:Sauerkraut
2255:Piccalilli
2125:Honey dill
2100:Duck sauce
1998:Salsa golf
1953:Mild sauce
1926:Mayonnaise
1911:Khrenovina
1871:Fritessaus
1866:Fish sauce
1809:Cheez Whiz
1754:Agre dulce
1717:Condiments
1647:Sekanjabin
1414:Mayonnaise
1339:Sour cream
1334:Sesame oil
1324:Lime juice
1304:Fish sauce
1286:Condiments
1219:2010-03-25
1194:2022-08-29
1125:2024-07-03
999:2009-10-10
952:References
848:mortadella
691:condimenti
683:condimento
658:Condimento
640:Condimento
633:Condimenti
285:grape must
239:grape must
193:grape must
80:newspapers
2683:Dressings
2656:Kachumber
2540:Toyomansi
2525:Soy sauce
2495:Olive oil
2480:Chili oil
2388:Malidzano
2363:Gochujang
2245:Ljutenica
2225:Encurtido
2186:preserves
2155:Skyronnes
2150:Nước chấm
2145:Nam phrik
2135:Muhammara
2115:Guacamole
1993:Remoulade
1896:Hot sauce
1886:Gastrique
1876:Fry sauce
1861:Dabu-dabu
1846:Colo-colo
1759:Agrodolce
1500:Wish-Bone
1344:Soy sauce
1280:dressings
852:antipasto
769:Trebbiano
523:, called
517:Lambrusco
513:Trebbiano
509:reduction
367:) means "
333:balsamico
325:Etymology
244:The term
191:Lambrusco
184:Trebbiano
144:Condiment
2942:Chutneys
2876:Vinegars
2829:Mostarda
2801:Mustards
2768:Ketchups
2646:Coleslaw
2590:Gomashio
2580:Chipotle
2457:Vegemite
2378:Kyopolou
2170:Tzatziki
2140:Nam chim
2053:XO sauce
2048:Vincotto
1936:Kielecki
1657:Switchel
1627:Honeygar
1213:Archived
921:See also
903:scallops
870:such as
821:zabaione
552:mulberry
540:chestnut
410:rosemary
363:bálsamon
356:βάλσαμον
345:balsamum
321:status.
150:dressing
18:Balsamic
3108:Vinegar
3041:Portals
2824:Kasundi
2819:Karashi
2625:Za'atar
2605:Paprika
2464:Zacuscă
2452:Marmite
2420:Pindjur
2328:Bagoong
2287:Sumbala
2220:Curtido
2208:Chutney
2198:Atchara
2038:Tkemali
2033:Tiparos
2023:Tatbila
2008:Satsivi
1542:Vinegar
1429:Russian
1409:Mayfair
1399:Italian
915:risotti
884:caprese
560:juniper
529:Italian
421:Rubiera
396:History
350:, from
282:reduced
270:), and
231:vinegar
223:Italian
94:scholar
3093:Modena
3018:Sachet
2741:Tahini
2634:Salads
2442:Wasabi
2430:Caviar
2415:Palapa
2398:Bovril
2348:Chrain
2270:Relish
2203:Cheong
2130:Hummus
1988:Pistou
1931:Kewpie
1906:Kaymak
1856:Caruru
1814:Fondue
1747:Sauces
1632:Oxymel
1419:Peanut
1389:Ginger
1384:French
1379:Caesar
1298:Citrus
1054:
990:
965:90-95.
911:pastas
907:shrimp
880:gelato
856:steaks
850:as an
831:; and
797:solera
576:Modena
544:cherry
501:Modena
406:Reggio
402:Modena
369:balsam
337:(from
293:Modena
235:Modena
201:
182:White
169:Modena
96:
89:
82:
75:
67:
3067:Italy
2661:Salsa
2620:Tekka
2547:Syrup
2510:Ponzu
2500:Patis
2437:Tapai
2405:Murri
2383:Maafe
2368:Harif
2318:Ajvar
2120:Hogao
2105:Duqqa
2085:Ajika
1983:Pesto
1978:Pearà
1901:Latik
1891:Gravy
1881:Garum
1851:Crema
1764:Aioli
1637:Posca
1424:Ranch
1404:Louis
1367:Types
1300:juice
1278:Salad
876:pears
868:fruit
521:syrup
386:besem
380:bāśām
352:Greek
339:Latin
276:IGP (
266:DOP (
256:DOP (
159:Italy
148:salad
101:JSTOR
87:books
3055:Food
2235:Gari
2193:Amba
2175:Zhug
2165:Toum
2077:Dips
1444:Wafu
1052:ISBN
988:ISBN
913:and
897:and
874:and
864:fish
860:eggs
807:Uses
789:wine
773:must
558:and
533:aged
515:and
404:and
374:בשׂם
171:and
146:and
140:Type
73:news
2595:MSG
2425:Roe
1031:doi
905:or
838:In
827:or
799:or
650:or
626:IGP
556:ash
548:oak
527:in
465:IGP
459:DOP
453:DOP
416:".
383:or
377:" (
303:'s
295:or
260:),
56:by
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1178:.
1152:^
1142:.
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858:,
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