Balsamic vinegar is a dark-colored, velvety-textured, and complex-flavored vinegar made from grape must, the freshly crushed grape juice with all the skins, seeds, and stems.

Thanks to its agrodolce (sweet and sour) taste, it’s one of the best vinegar varieties for dressing salads, brightening up grilled or sautéed vegetables, as well as marinating or glazing meat, poultry, and seafood.

Originating from Italy, balsamic vinegar is traditionally made only in the cities of Modena, population 184,727 (2017), and Reggio Emilia, 171,491 (2017), in the northern Emilia-Romagna region.

Tangy and zesty, vinegar is an all-purpose ingredient in home kitchens across the world. Whether it’s dressing salads, making chicken soup, or baking veggies, vinegar adds that distinct sourness and sweetness to your dish, elevating its taste and balancing out the other flavors.

Two types of vinegar that you’ll find in most kitchens are apple cider vinegar and white vinegar. And the differences between them are a lot more than their taste and color.

Continue reading this article to see why.