mezzomediPomegranate molasses
Sweet-sour, syrupy pomegranate molasses, fruity acidity of the Levant.
Pomegranate molasses is reduced sour pomegranate juice, with an intensely acidic taste, slightly bitter fruity notes, and a syrupy texture. It's used as an acidifying agent and complex flavor enhancer in Mediterranean and Middle Eastern cuisine, adding depth and brightness to both savory and sweet dishes.
Best pairings
Sunflower seed Classic86%Tannic acidity and toasted nuttiness – a signature pairing from the Levant and Turkey, crunchy on sweet-sour.
Pork Classic86%Hispano-Middle Eastern combination: molasses complements the umami of pork with a sweet-sour note.
Eggplant Aroma bridge84%Pomegranate molasses coats eggplant with a Levantine sweet-sour glaze.
Pomegranate Classic84%Pomegranate molasses concentrates and intensifies the flavor; an essential pairing in Persian and Levantine cuisine.
Duck Classic82%Classic Persian/Ottoman marriage: tannic acidity cuts through duck fat and enriches the sauce.
Bulgur Classic80%Pomegranate molasses on bulgur (Turkish kisir).
Mandarin Classic79%Sweet-sour Levantine syrup; complex acidity creates a brilliant sweet-tart contrast.
Walnut Classic79%Pomegranate molasses and walnuts, the muhammara.
Lamb Classic79%Pomegranate molasses on lamb and kofta.
Red bell pepper Aroma bridge78%Pomegranate molasses in pepper muhammara.
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FAQ
What goes with pomegranate molasses?
Pomegranate molasses pairs especially well with sunflower seed, pork, eggplant, pomegranate and duck. Tannic acidity and toasted nuttiness – a signature pairing from the Levant and Turkey, crunchy on sweet-sour.
What can I substitute for pomegranate molasses?
If you don't have it, try: wine vinegar, sherry vinegar, verjus, lemon.