Gourmet Orange & Chilli Balsamic Glaze

This isn't your standard balsamic reduction. Bitton's combines the sweet-tart complexity of aged balsamic with bright orange citrus and a subtle chilli kick. It's sophisticated and unexpected - the orange lifts the richness while the chilli adds warmth without dominating. It's a gourmet finishing touch that transforms simple dishes into restaurant-quality plates.

Stunning drizzled over roasted beetroot and goat's cheese salad, grilled chicken or duck breast, charred asparagus, fresh strawberries with ice cream, burrata or buffalo mozzarella, roasted pumpkin, grilled haloumi, aged Parmesan, finishing grilled steak, or creating decorative drizzles for plating. It adds visual appeal and flavour complexity that elevates presentation dramatically.

Balsamic vinegar is thin and pourable with sharp acidity. Balsamic glaze (or reduction) is thick and syrupy, created by reducing vinegar or adding sweeteners. Glaze is sweeter, less acidic, and clings to food beautifully. Vinegar is used during cooking or in dressings; glaze is typically a finishing drizzle. Glaze provides visual drama and concentrated flavour.

Balsamic glaze is primarily a finishing drizzle rather than a cooking ingredient. Its thick, syrupy consistency and concentrated flavour work best added after cooking. However, you can brush it on meat during the final minutes of grilling for a gorgeous caramelised finish. Avoid high heat for extended periods as the sugars will burn. Add at the end for best results.

Drizzle artistically over finished dishes - use a spoon or squeeze bottle for controlled application. Try it over salads, grilled meats, roasted vegetables, fresh mozzarella, strawberries, or goat's cheese. Create decorative patterns on plates for restaurant-style presentation. A little goes a long way - the flavour is concentrated. Store the bottle upside down for easy pouring.