Pomegranate molasses

It's been touted as the balsamic vinegar of the next decade and is being used by more and more chefs across the country. Its unique sweet-tart taste is a traditional Middle Eastern flavoring that is gaining attention worldwide.

The basics: Pomegranate molasses, also called pomegranate paste, is a syrup-like flavoring that should not be confused with pomegranate syrup, or grenadine. Pomegranate molasses is made from the juice of the pomegranate fruit that is cooked down until a concentrated liquid is formed. A particular variety of pomegranate is used, one that differs slightly from the fresh fruit available in the United States during the fall.

Unlike grenadine, which has added sugar, pomegranate molasses obtains its sweet flavor from natural sugars in the juice. The molasses is deep burgundy in color with a slightly astringent, tart flavor.

Selecting: Pomegranate molasses is sold in 10- to 12-ounce bottles. Because it's still not widely available, brands are limited. Lebanon and Iran are major producers, but a couple of domestic brands are also available.

Storing: Unopened, the molasses can be stored on the shelf for a long time. Once opened, it should last a couple of months. Refrigerate for longer storage.

Use: A little goes a long way. A couple of tablespoons are all that are needed to flavor marinades, stews and dressings. Traditionally, the molasses is used with grilled meats such as lamb and chicken, but it makes a good glaze for fish such as salmon as well. The molasses has a tenderizing quality, thus its popularity in meat glazes and barbecue sauces. It is also used in a few nontraditional ways, such as topping for ice cream or a drizzle in vodka martinis.

Where to buy: Pomegranate molasses can only be found at specialty food stores such as R. Field or markets that carry Middle Eastern ingredients. It can also be purchased over the Internet through ethnic-food suppliers. Prices are steep locally at about $11 for a 12-ounce bottle. Internet prices are more reasonable, but shipping charges add to the cost.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

BACK TO TOP