Molasses, what exactly is it?

Ah, pomegranate molasses, the buzzword ingredient of the moment, but what is it? Let me tell you; it’s a sweet and tangy sauce made from reduced juice of pomegranate fruit. It’s a popular ingredient in Middle Eastern and Mediterranean cuisine and can be used as a salad dressing, marinade for meats, and a sauce and dip flavour.

But the history of molasses goes much further back than just this modern twist. In ancient civilisations in the Middle East, Africa, and Asia, the sap of certain trees, such as the date palm, was used as a sweetener in cooking and baking. Then the Arabs introduced sugarcane to the Mediterranean in the 7th century, quickly becoming a valuable crop. The juice was extracted and boiled down to make syrup, which was then used as a sweetener.

As sugarcane cultivation spread to Europe through the Moors in the Middle Ages, the process of making syrup became more refined. By the 12th century, sugarcane was being grown in Spain and Sicily. The sugar industry continued to grow, and by the 18th century, the British began using molasses to make rum in the colonies, which increased the demand for sweeteners. Molasses was also used to make other products such as soap, candles, and livestock feed.

Molasses is a versatile and popular ingredient in many traditional cuisines worldwide. One such example is Date molasses, made from the juice of dates; it’s a popular natural sweetener in cooking and baking, perfect for adding a touch of sweetness to traditional Middle Eastern dishes such as tagines. Another traditional sweetener is Maltese carob syrup, also known as ‘Gulepp tal-Harrub’, which is made by boiling the carob tree pods until they become thick, dark syrup. It was particularly popular as a natural alternative to sugar, which was expensive and hard to come by in the past. Moving on to Pekmez, a deliciously thick and syrupy molasses hailing from the Middle East and Turkey. It’s made by boiling down grape juice until it reaches that perfect consistency. But molasses isn’t just limited to grapes; in Middle Eastern cuisine, it’s also commonly made from sour varieties of fruits such as pomegranates, apples, cherries, oranges and plums. Sour fruit molasses is a staple ingredient in Middle Eastern cooking, adding a unique depth of flavour to dishes.

Then, we have the Sorghum molasses, made from the juice of the Sorghum plant; it’s a traditional ingredient in Southern US cuisine. Its rich, dark colour and strong flavour make it a popular choice for glazes, sauces, cakes, and pies.

But let’s not forget about the good old Black treacle, also known as blackstrap molasses, a byproduct of sugar refining. It’s made by boiling down the residual syrup from the sugar-making process, leaving behind a thick and dark syrup with a strong, robust flavour. Perfect for traditional British recipes such as gingerbread and parkin, or as a marinade for meats and glaze for baked goods.

And remember its nutritional benefits; blackstrap molasses is a good source of iron, calcium, and other minerals. As a healthier alternative to other types of sweeteners, it’s lower in sugar content than light or dark molasses. However, it’s still a form of added sugar, so it should be used in moderation.

So, as you can see, molasses has a rich history and is used in many different ways in cooking and baking. Each variation has its own unique taste and uses, but they all have one thing in common, they’re delicious.