A Recipe For Pomegranate Molasses And What to Make with It - California Grown (2024)

FAQs

What can I use pomegranate molasses for? ›

Bring to a simmer over medium-high heat, then reduce heat to medium to maintain a simmer. Cook, stirring occasionally, until syrup has reduced by two thirds, to just under 1 cup, 45 to 55 minutes. Remove from heat and let cool, then transfer to a lidded jar. Molasses can be stored in the fridge for up to two months.

Pomegranate molasses is a rich source of B vitamins, as well as vitamin C and a variety of polyphenolic antioxidants. This is in addition to a low level of sugars, calcium, iron, no dietary fiber, and no fats or cholesterol. There are also approximately 40 calories in a 1 tablespoon serving of this molasses.

different local varieties are found in different Middle Eastern countries. Ahmar, aswad, and halwa varieties are important in Iraq; mangulati is found in Saudi arabia; and malissi and ras el baghl are favoured in Lebanon and Syria (Morton, 1987). They vary in acidity with some varieties being much sweeter than others.

Opened bottles can be refrigerated for long periods, but it's not likely to sit around for long. You don't need to love Middle Eastern food to love what pomegranate molasses can do for the foods you already love.

Collectively, our data suggest that red, white peels, and molasses have anti-toxic and anti-inflammatory effects on renal function and tissues.

The pomegranate molasses is both sweet and sour, and the acid in it will tenderize the meat. When ready to cook, take the meat out of the fridge, and season it with salt and black pepper.

Molasses is best kept at room temperature between 10°C to 21°C (50 – 70°F). The shelf life of molasses is generally 18 months when kept below 21°C and under reasonably steady conditions of temperature and humidity. Refrigeration or freezing may crystallize the natural sugars and therefore is not recommended.

There's no cut-and-dry answer to the question of whether molasses goes bad. If you store it in a cool, dark place, it could last for years without obvious signs of spoilage (like mold or an off scent). If the molasses was exposed to moisture or air, the chances of it spoiling sooner go up.

Similarly, homemade pomegranate molasses samples exhibited higher anti-diabetic activity using α-amylase and α- glucosidase inhibitory assays, noting that homemade samples were very close in activity to the reference standard acarbose; only 1.5 to 5 times (∼2.8 times) less potent than acarbose in activity against α- ...

What is another name for pomegranate molasses? ›

Pomegranate molasses is an important ingredient in Middle Eastern cooking. The Arabic name (dibs rumaan or rub rumaan) and the Farsi name (rob-e-anar) mean "thickened pomegranate juice." The Turkish name "sour pomegranate" (nar ekşisi) best fits what pomegranate molasses is.

These bioactive compounds were shown to have antioxidant and anti-diabetic activities as well as anti-inflammatory, anti-carcinogenic, anti-microbial, anti-diarrheal and neuro-protective properties. These pomegranate products are nowadays considered superfood and commonly used in many recipes in international cuisines.

Global Pomegranate Market Regional Insights

In terms of revenue, Asia Pacific dominates the global market and is anticipated to keep doing so over the coming years. Pomegranate consumption is traditionally the highest in Asia, and growing nations like India, Iran, China, etc.

Afghanistan can be considered the country of the pomegranate fruit because of the excellent quality of the cultivars that thrive there.

California produces more than 90 percent of the pomegranates within the United States.

Marinate meat and fish with it, jazz up salad dressings, caramelise veggies, drizzle on top of sorbet, stir into iced, fizzy water – it really is the Swiss Army knife of ingredients. The flavour profile of this dark, ruby red syrup adds a depth and fragrance to dishes that Middle Eastern food is so synonymous for.

Pomegranate molasses is tart and tangy, with an underlying caramelized sweetness and almost musky depth. It's an ingredient that's totally unique. If you've sipped pomegranate juice or popped a handful of ruby pomegranate seeds into your mouth, then you're familiar with the fruit's sweet-tart pop of flavor.

So, to use, pour it out of the jar or bottle rather than putting in a spoon, and always keep refrigerated. Stored in an airtight bottle or container, the molasses can be refrigerated for up to 1 year.

While its color is similar to molasses made of sugar cane or sugar beets, pomegranate molasses is not a sweetener but a condiment, and as such added to dishes in small amounts. Pomegranate molasses is an important ingredient in Middle Eastern cooking.