ENTER A PRODUCT: Submission #57

General Info
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Product name: Pomegranate molasse
Scientific name (for reporting plants, animal breeds, insects, etc.): Punica granatum
Category:
Category: Frutta fresca,  secca e derivati

Geographic area:
Geographic area: Governatorato di Balqa, Giordania
Latitude: 32.0366806
Longitude: 35.728848
Location: 32.036681,35.728848
Formatted Address: Governatorato di Balqa, Giordania
State/Province: Governatorato di Balqa
Country: Giordania
Country Code: JO


Product description
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Product description:
Pomegranate molasses is a reduction of pomegranate juice, one of the oldest and most sacred fruits of the Jordanian Levant region. The wild tree was domesticated around 5,000 years ago in the Middle East. Although there is no conclusive evidence on its origin and history, it is likely that pomegranate molasses, as well as juice and vinegar, has been used for centuries in traditional Middle Eastern cooking to impart a sour flavour to dishes before the introduction of the tomato in the region (between 1799 and 1825).
Usually, the pomegranate varieties used for the production of molasses have a sour or bittersweet taste. According to the inhabitants of Al Balqa, the original varieties of the region are Lafany, Red and Zarouri. The Lafany variety, which may correspond to Ras ElBaghal, is characterised by a large fruit (up to 600 g in weight, sometimes 1 kg) with a pink skin when ripe and red flesh; this variety ripens late and is suitable for processing into juice or molasses. Shwashy, probably the original Red, is a sweet-sour variety that acquires sweetness when ripe; the thin skin and flesh are red and the average weight reaches 500 kg. The fruit ripens relatively early and is consumed either fresh or as juice. Finally, the Zarouri, one of the most acidic varieties (8.5% acidity) and the most suitable for the production of molasses, has a pinkish-red pulp and a thick skin that guarantees a long shelf life.

Gastronomic use:
Pomegranate molasses is used as a marinade for various types of red and white meat or as a condiment for grilled vegetables and salads as a substitute for lemon or vinegar. It can also be diluted with water and ice and consumed as a drink.

Many locals grow pomegranates around their homes or on their land and produce pomegranate molasses for personal consumption or for sale, either directly to their homes or to small local spice shops (Attar). Some people buy pomegranates to make their own molasses, but most buy the ready-made product from shops or producers.

Relationship with the local ecosystem and processing:
Usually, the people of Al Balqa use sour pomegranates for the production of molasses and the traditional method of cooking them over a wood fire. The pomegranate juice is boiled to a thick, dark brown liquid with a very intense flavour, with sweet and slightly musky notes. The smell is strong and sour, with a smoky hint due to the wood-fired cooking.

Processing begins by cutting open the pomegranate fruit with a knife. The seeds are separated from the skin by hand, to prevent the bitterness of the white pulp from contaminating the juice, and placed in a large container for pressing, again by hand. The extracted juice is filtered through a piece of mesh cloth, called a kharita, and collected in a deep pot. At this point, the fire is lit and, as soon as the flame is strong enough, the pot placed on large cooking stones. At first, a white foam may appear on the surface of the juice, which has to be removed with a wooden spoon. The juice is cooked for about 8 hours, until it reduces to a thick, dark red syrup. Once ready, to prevent it from thickening, the molasses is poured while still hot into glass bottles or jars and stored in a dark, cool place. In the past, clay pots were used instead of glass containers. Properly sealed, the product can be stored for up to a year.

Culture and history:
In the past, pomegranate cultivation was essential in Al-Balqa and the fruit was exported to Palestine, especially to Yafa and Nablus (research ‘Economic Life in Jordan and Palestine during the era between 1864-1918’).

What are the conservation risks?:
Today, the tradition of pomegranate molasses has suffered a drastic decline due to the availability of imported varieties in the markets and the difficulty of small productions to reach large stores.

IS IT PRODUCED BY AN INDIGENOUS PEOPLE / COMMUNITY?: NO

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