![Churchkhela (4)](https://upload.wikimedia.org/wikipedia/commons/2/2d/Churchkhela_%284%29.jpg)
Grape syrup is a
condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
made with concentrated
grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters.
The cultivation of grapes began perhaps 8,000 years ago, ...
juice. It is thick and sweet because of its high ratio of sugar to water. Grape syrup is made by boiling grapes, removing their skins, squeezing them through a
sieve
A sieve, fine mesh strainer, or sift, is a device for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet material. T ...
to extract the juice, and adding sugar. Like other
fruit syrup
Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.
Fruit syrups have been used in many cuisines:
* in Arab cuisine, '' rub'', ''jallab'';
* in Ancient Greek cuisine, ''epsima'';
* in Greek cuisine, ''petimezi'';
* ...
s, a common use of grape syrup is as a topping to sweet cakes, such as
pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...
s or
waffle
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used ...
s.
Names and etymology
The ancient Greek name for grape syrup is siraios (σιραίος), in the general category of hepsema (ἕψημα), which translates to 'boiled'. The Greek name was used in
Crete
Crete ( el, Κρήτη, translit=, Modern: , Ancient: ) is the largest and most populous of the Greek islands, the 88th largest island in the world and the fifth largest island in the Mediterranean Sea, after Sicily, Sardinia, Cyprus, and ...
and, in modern times, in
Cyprus
Cyprus ; tr, Kıbrıs (), officially the Republic of Cyprus,, , lit: Republic of Cyprus is an island country located south of the Anatolian Peninsula in the eastern Mediterranean Sea. Its continental position is disputed; while it is geo ...
.
''Petimezi'' is the name for a type of Mediterranean grape syrup. The word comes from the
Turkish
Turkish may refer to:
*a Turkic language spoken by the Turks
* of or about Turkey
** Turkish language
*** Turkish alphabet
** Turkish people, a Turkic ethnic group and nation
*** Turkish citizen, a citizen of Turkey
*** Turkish communities and mi ...
''
pekmez
Pekmez ( tr, pekmez, az, bəkməz/doşab) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with t ...
'', which usually refers to grape syrup, but is also used to refer to
mulberry
''Morus'', a genus of flowering plants in the family Moraceae, consists of diverse species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 identif ...
and other fruit syrups.
Vincotto
''Vincotto'' () is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the s ...
(not to be confused with
vino cotto
Vino cotto (literally 'cooked wine’, also vi'cotto or vi'cuotte), is a type of wine from the Marche and Abruzzo in Central Italy, made primarily in the hills of the Province of Ascoli Piceno and the Province of Macerata. It is a strong ruby- ...
) is the southern Italian term for grape syrup. It is made only from cooked wine grape must (mosto cotto), with no fermentation involved. There is no alcohol or vinegar content, and no additives, preservatives or sweeteners are added. It is both a condiment and ingredient used in either sweet or savory dishes.
History
Greco-Roman
One of the earliest mentions of grape syrup comes from the fifth-century BC Greek physician
Hippocrates
Hippocrates of Kos (; grc-gre, Ἱπποκράτης ὁ Κῷος, Hippokrátēs ho Kôios; ), also known as Hippocrates II, was a Greek physician of the classical period who is considered one of the most outstanding figures in the history of ...
, who refers to '' hépsēma'' (ἕψημα), the Greek name for the condiment.
[Jacques Jouanna ''Greek Medicine from Hippocrates to Galen: Selected Papers'', 2012, p. 190. ] The fifth-century BC Athenian playwright
Aristophanes
Aristophanes (; grc, Ἀριστοφάνης, ; c. 446 – c. 386 BC), son of Philippus, of the deme
In Ancient Greece, a deme or ( grc, δῆμος, plural: demoi, δημοι) was a suburb or a subdivision of Athens and other city-states ...
also makes a reference to it, as does Roman-era Greek physician
Galen
Aelius Galenus or Claudius Galenus ( el, Κλαύδιος Γαληνός; September 129 – c. AD 216), often Anglicized as Galen () or Galen of Pergamon, was a Greek physician, surgeon and philosopher in the Roman Empire. Considered to be one of ...
.
Grape syrup was known by different names in
Ancient Roman cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans t ...
depending on the boiling procedure. Defrutum, carenum, and sapa were reductions of
must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
. They were made by boiling down grape juice or must in large kettles until it had been reduced to two-thirds of the original volume, ''carenum''; half the original volume, ''defrutum''; or one-third, ''sapa''. The Greek name for this variant of grape syrup was ''siraion'' (Greek: "σίραιον").
The main culinary use of defrutum was to help preserve and sweeten
wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
, but it was also added to
fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
and
meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
dishes as a sweetening and souring agent and even given to food animals such as
duck
Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form t ...
s and suckling
pig
The pig (''Sus domesticus''), often called swine, hog, or domestic pig when distinguishing from other members of the genus '' Sus'', is an omnivorous, domesticated, even-toed, hoofed mammal. It is variously considered a subspecies of ''Sus s ...
s to improve the taste of their flesh. Defrutum was mixed with
garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its grea ...
to make the popular condiment oenogarum.
Quince
The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family (biology), family. It is a deciduous tree that bears hard ...
and
melon
A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". The ...
were preserved in defrutum and
honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
through the winter, and some Roman women used defrutum or sapa as a
cosmetic
Cosmetic may refer to:
*Cosmetics, or make-up, substances to enhance the beauty of the human body, apart from simple cleaning
*Cosmetic, an adjective describing beauty, aesthetics, or appearance, especially concerning the human body
*Cosmetic, a t ...
. Defrutum was often used as a food preservative in provisions for Roman troops.
There is some confusion as the amount of reduction for sapa and defrutum. As James Grout explains in its ''Encyclopedia Romana'', authors informed different reductions, as follows:
The elder Cato, Columella, and Pliny all describe how unfermented grape juice (mustum, must) was boiled to concentrate its natural sugars. "A product of art, not of nature," the must was reduced to one half (defrutum) or even one third its volume (sapa) (Pliny, XIV.80), although the terms are not always consistent. Columella identifies defrutum as "must of the sweetest possible flavour" that has been boiled down to a third of its volume (XXI.1). Isidore of Seville, writing in the seventh century AD, says that it is sapa that has been reduced by a third but goes on to imagine that defrutum is so called because it has been cheated or defrauded (defrudare) (Etymologies, XX.3.15). Varro reverses Pliny's proportions altogether (quoted in Nonius Marcellus, De Conpendiosa Doctrina, XVIII.551M).'
''Defrutum ''is mentioned in almost all Roman books dealing with
cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...
or household management.
Pliny the Elder
Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic '' ...
recommended that defrutum only be boiled at the time of the
new moon
In astronomy, the new moon is the first lunar phase, when the Moon and Sun have the same ecliptic longitude. At this phase, the lunar disk is not visible to the naked eye, except when it is silhouetted against the Sun during a solar eclipse.
...
, while
Cato the Censor
Marcus Porcius Cato (; 234–149 BC), also known as Cato the Censor ( la, Censorius), the Elder and the Wise, was a Roman soldier, senator, and historian known for his conservatism and opposition to Hellenization. He was the first to write histo ...
suggested that only the sweetest possible defrutum should be used.
In
ancient Rome
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 B ...
, grape syrup was often boiled in
lead
Lead is a chemical element with the symbol Pb (from the Latin ) and atomic number 82. It is a heavy metal that is denser than most common materials. Lead is soft and malleable, and also has a relatively low melting point. When freshly cu ...
pots, which sweetened the syrup through the leaching of the sweet-tasting chemical compound
lead acetate Lead acetate can refer to:
* Lead subacetate (Basic lead acetate), Pb3(OH)4(CH3COO)2
* Lead(IV) acetate (plumbic acetate), Pb(CH3COO)4
* Lead(II) acetate
Lead(II) acetate (Pb(CH3COO)2), also known as lead acetate, lead diacetate, plumbous acetat ...
into the syrup. Incidentally, this is thought to have caused
lead poisoning
Lead poisoning, also known as plumbism and saturnism, is a type of metal poisoning caused by lead in the body. The brain is the most sensitive. Symptoms may include abdominal pain, constipation, headaches, irritability, memory problems, inferti ...
for Romans consuming the syrup.
A 2009
History Channel
History (formerly The History Channel from January 1, 1995 to February 15, 2008, stylized as HISTORY) is an American pay television network and flagship channel owned by A&E Networks, a joint venture between Hearst Communications and the Disney ...
documentary produced a batch of historically accurate defrutum in lead-lined vessels and tested the liquid, finding a lead level of 29,000 parts per billion (ppb), which is 2,900 times higher than contemporary American drinking water limit of 10 ppb. These levels are easily high enough to cause either acute
lead toxicity
Lead poisoning, also known as plumbism and saturnism, is a type of metal poisoning caused by lead in the body. The brain is the most sensitive. Symptoms may include abdominal pain, constipation, headaches, irritability, memory problems, infert ...
if consumed in large amounts or chronic lead poisoning when consumed in smaller quantities over a longer period of time (as defrutum was typically used).
However, the use of leaden cookware, though popular, was not the general standard of use. Copper cookware was used far more generally and no indication exists as to how often sapa was added or in what quantity. There is not, however, scholarly agreement on the circumstances and quantity of lead in these ancient Roman condiments. For instance, the original research was done by Jerome Nriagu, but was criticized by John Scarborough, a pharmacologist and classicist, who characterized Nriagu's research as "so full of false evidence, miscitations, typographical errors, and a blatant flippancy regarding primary sources that the reader cannot trust the basic arguments."
Modern
Cyprus
The ancient Greek name '' hépsēma'' (now pronounced épsēma in Cypriot Greek) is still used to refer to the condiment, which is still made in
Cyprus
Cyprus ; tr, Kıbrıs (), officially the Republic of Cyprus,, , lit: Republic of Cyprus is an island country located south of the Anatolian Peninsula in the eastern Mediterranean Sea. Its continental position is disputed; while it is geo ...
.
Greece
''Petimezi'' (
Greek
Greek may refer to:
Greece
Anything of, from, or related to Greece, a country in Southern Europe:
*Greeks, an ethnic group.
*Greek language, a branch of the Indo-European language family.
**Proto-Greek language, the assumed last common ancestor ...
: πετιμέζι ), also called ''epsima'' (έψημα) and in English "grapemust" or "grape molasses", is a syrup that is
reduced until it becomes dark and syrupy. Petimezi keeps indefinitely. Its flavor is sweet with slightly bitter undertones. The syrup may be light or dark colored, depending on the grapes used. Before the wide availability of inexpensive cane sugar, petimezi was a common sweetener in
Greek cooking, along with
carob syrup
The carob ( ; ''Ceratonia siliqua'') is a flowering evergreen tree or shrub in the Caesalpinioideae sub-family of the legume family, Fabaceae. It is widely cultivated for its edible fruit pods, and as an ornamental tree in gardens and landscape ...
and
honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
. Petimezi is still used today in desserts and as a sweet topping for some foods. Though petimezi can be homemade, it is also sold commercially under different brand names.
Fruits and vegetables that have been candied by boiling in petimezi (epsima) are called retselia.
From late August until the beginning of December, many Greek bakeries make and sell dark crunchy and fragrant petimezi cookies, moustokoúloura (Greek: μουστοκούλουρα).
''Petimezopita'' (Greek: πετιμεζόπιτα) is a spiced cake with petimezi.
Iran
In
Iranian cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...
, grape syrup (in fa, شیره انگور) is used to sweeten
ardeh (tahini), which is consumed at breakfast. An alternative is
date syrup
Date honey, date syrup, date molasses, Debes ( ar, دِبس, ), or rub ( ar, رُب, ; he, דְּבַש תמרים ''dvash tmarim'' or סילאן, ''silan''; fa, شیره خرما) is a thick dark brown, very sweet fruit syrup extracted from dat ...
, which is also widely used in Middle Eastern cooking.
Italy
''Saba'', (from the Latin word sapa, with the same meaning), ''
vincotto
''Vincotto'' () is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the s ...
'' or ''vino cotto'' is commonly used in Italy, especially in the regions of
Emilia Romagna
egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman)
, population_note =
, population_blank1_title ...
,
Marche
Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...
,
Calabria
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 =
, demographics1_footnotes =
, demographics1_title1 =
, demographics1_info1 =
, demographics1_title2 ...
, and
Sardinia
Sardinia ( ; it, Sardegna, label=Italian, Corsican and Tabarchino ; sc, Sardigna , sdc, Sardhigna; french: Sardaigne; sdn, Saldigna; ca, Sardenya, label=Algherese and Catalan) is the second-largest island in the Mediterranean Sea, after ...
, where it is considered a traditional flavor.
North Macedonia
In
North Macedonia
North Macedonia, ; sq, Maqedonia e Veriut, (Macedonia before February 2019), officially the Republic of North Macedonia,, is a country in Southeast Europe. It gained independence in 1991 as one of the successor states of Socialist Feder ...
, a form of grape syrup known as ''Madjun'' (Macedonian:
Гроздов маџун) has been produced for centuries, commonly used as a sweetener, but also as traditional medicine. It never contains any added sugar.
South Africa
In
South Africa
South Africa, officially the Republic of South Africa (RSA), is the southernmost country in Africa. It is bounded to the south by of coastline that stretch along the South Atlantic and Indian Oceans; to the north by the neighbouring countri ...
, the grape syrup is known as Moskonfyt.
Spain
![Honey arrope flask](https://upload.wikimedia.org/wikipedia/commons/1/16/Honey_arrope_flask.jpg)
''Arrope'' is a form of
grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters.
The cultivation of grapes began perhaps 8,000 years ago, ...
concentrate
A concentrate is a form of Chemical substance, substance that has had the majority of its base component (in the case of a liquid: the solvent) removed. Typically, this will be the removal of water from a Solution (chemistry), solution or suspens ...
typically produced in
Spain
, image_flag = Bandera de España.svg
, image_coat = Escudo de España (mazonado).svg
, national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond")
, national_anthem = (English: "Royal March")
, i ...
. Often derived from
grape varieties
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see Viti ...
such as
Pedro Ximénez
Pedro Ximénez (also known as PX and many other variations) is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the '' denominación de origen'' (DO) of Montilla-Moriles. Here it is used to ...
, it is made by boiling
unfermented grape juice
Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as ''must''. The sugars in grape juice allow it to be u ...
until the volume is reduced by at least 50%, and its
viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water.
Viscosity quantifies the inte ...
reduced to a
syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...
.
The final product is a thick liquid with cooked
caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
The process of caramelizatio ...
flavours, and its use is frequent as an additive for dark,
sweet wine
Dessert wines, sometimes called pudding wines in the United Kingdom, are sweet wines typically served with dessert.
There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal ...
s such as sweet styles of
sherry
Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versi ...
,
Malaga, and
Marsala
Marsala (, local ; la, Lilybaeum) is an Italian town located in the Province of Trapani in the westernmost part of Sicily. Marsala is the most populated town in its province and the fifth in Sicily.
The town is famous for the docking of Gius ...
.
Turkey
In
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...
, grape syrup is known as ''
pekmez
Pekmez ( tr, pekmez, az, bəkməz/doşab) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with t ...
''.
The Levant
Grape syrup is known as Dibs al-anab in the Arab Countries of the Levant (
Jordan
Jordan ( ar, الأردن; tr. ' ), officially the Hashemite Kingdom of Jordan,; tr. ' is a country in Western Asia. It is situated at the crossroads of Asia, Africa, and Europe, within the Levant region, on the East Bank of the Jordan Rive ...
,
Palestine
__NOTOC__
Palestine may refer to:
* State of Palestine, a state in Western Asia
* Palestine (region), a geographic region in Western Asia
* Palestinian territories, territories occupied by Israel since 1967, namely the West Bank (including East ...
,
Lebanon
Lebanon ( , ar, لُبْنَان, translit=lubnān, ), officially the Republic of Lebanon () or the Lebanese Republic, is a country in Western Asia. It is located between Syria to the north and east and Israel to the south, while Cyprus li ...
and
Syria
Syria ( ar, سُورِيَا or سُورِيَة, translit=Sūriyā), officially the Syrian Arab Republic ( ar, الجمهورية العربية السورية, al-Jumhūrīyah al-ʻArabīyah as-Sūrīyah), is a Western Asian country loc ...
) and Davash Anavim in
Israel
Israel (; he, יִשְׂרָאֵל, ; ar, إِسْرَائِيل, ), officially the State of Israel ( he, מְדִינַת יִשְׂרָאֵל, label=none, translit=Medīnat Yīsrāʾēl; ), is a country in Western Asia. It is situated ...
, both means "Grape Honey", it is usually used as a sweetener and as part of desserts alongside carob syrup and bee honey, in Israel it is also used to sweeten
wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
and eaten with
leben and toasted nuts such as walnuts and almonds for breakfast.
See also
*
Churchkhela
Churchkhela ( ka, ჩურჩხელა, ) is a traditional Georgian cuisine candle-shaped candy.
The main ingredients of Churchkhela are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are thre ...
, a sausage-shaped candy made from grape must, flour and nuts
*
Drakshasava, an Ayurvedic tonic made from grapes
*
Moustalevria
Mustalevria ( el, μουσταλευριά) or must jelly (also mustpie and mustcake) is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick. Moustokouloura, must biscuits or must cookies is the biscuit (c ...
*
Must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
*
Pekmez
Pekmez ( tr, pekmez, az, bəkməz/doşab) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with t ...
, a similar product in the Ottoman world
*
Pomegranate syrup
*
Vino cotto
Vino cotto (literally 'cooked wine’, also vi'cotto or vi'cuotte), is a type of wine from the Marche and Abruzzo in Central Italy, made primarily in the hills of the Province of Ascoli Piceno and the Province of Macerata. It is a strong ruby- ...
*
List of fruit dishes
This is a list of notable fruit dishes. Fruit dishes are those that use fruit as a primary ingredient. Condiments prepared with fruit as a primary ingredient are also included in this list.
Fruit dishes
*
* '
*
*
*
*
*
*
*
*
* ...
*
List of grape dishes
This is a list of notable grape dishes and foods that are prepared using grapes as a primary ingredient. Raisin dishes and foods are also included in this article.
Grape dishes and foods
A grape is a fruit, botanically a berry (botany), berr ...
*
List of syrups
This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals ...
References
Further reading
* Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis, eds., ''Sweeteners: Nutritional Aspects, Applications, and Production Technology'', 2012, , p. 201''ff''.
* Harris, Andy ''Modern Greek: 170 Contemporary Recipes from the Mediterranean''. Chronicle Books, 2002.
* Ilaria G. Giacosa;
A Taste of Ancient Rome; University of Chicago Press; (paperback, 1994)
* Pliny the Elder;
Natural History; tr. H. Rackham; Harvard University Press (Loeb Classical Library); (cloth, 1956)
* Marcus Porcius Cato;
On Agriculture ; Harvard University Press (Loeb Classical Library); (hardcover, 1979)
External links
James Grout, ''Lead Poisoning'', part of the '' Encyclopædia Romana''
{{Condiments
Condiments
Fruit dishes
Fruit juice
Grape juice
Greek cuisine
Lead poisoning
Oenology
Roman cuisine
Sugar substitutes
Syrup
Toxicology