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Grape syrup is a condiment made with concentrated grape 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, and squeezing them through a sieve to extract the juice. Like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as pancakes or waffles.

Names and etymology

The ancient Greek name for grape syrup is (), in the general category of (), which translates to 'boiled'. The Greek name was used in Crete and, in modern times, in Cyprus.

' is the name for a type of Mediterranean grape syrup. The word comes from the Persian ''petmez'' (پتمز), which usually refers to grape syrup, but is also used to refer to mulberry and other fruit syrups.

(not to be confused with ) is the southern Italian term for grape syrup. It is made only from cooked wine grape must (), 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, who refers to (), 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 also makes a reference to it, as does Roman-era Greek physician Galen.

Grape syrup was known by different names in Ancient Roman cuisine depending on the boiling procedure. , , and were reductions of must. 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, ; half the original volume, ; or one-third, . The Greek name for this variant of grape syrup was ().

The main culinary use of was to help preserve and sweeten wine, but it was also added to fruit and meat dishes as a sweetening and souring agent and even given to food animals such as ducks and suckling pigs to improve the taste of their flesh. was mixed with garum to make the popular condiment . Quince and melon were preserved in and honey through the winter, and some Roman women used or as a cosmetic. was often used as a food preservative in provisions for Roman troops.

There is some confusion as the amount of reduction for and . 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 (, must) was boiled to concentrate its natural sugars. "A product of art, not of nature," the must was reduced to one half () or even one third its volume () (Pliny, XIV.80), although the terms are not always consistent. Columella identifies 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 that has been reduced by a third but goes on to imagine that is so called because it has been cheated or defrauded () (Etymologies, XX.3.15). Varro reverses Pliny's proportions altogether (quoted in Nonius Marcellus, De Conpendiosa Doctrina, XVIII.551M).'

'' ''is mentioned in almost all Roman books dealing with cooking or household management. Pliny the Elder recommended that only be boiled at the time of the new moon, while Cato the Censor suggested that only the sweetest possible should be used.

In ancient Rome, grape syrup was often boiled in lead pots, which sweetened the syrup through the leaching of the sweet-tasting chemical compound lead acetate into the syrup. Incidentally, this is thought to have caused lead poisoning for Romans consuming the syrup. A 2009 History Channel documentary produced a batch of historically accurate 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 if consumed in large amounts or chronic lead poisoning when consumed in smaller quantities over a longer period of time (as 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 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."

Levant

Grape syrup has been used in the Levant since antiquity, as evidenced by a document from Nessana in the northern Negev, within modern Israel, that mentions grape syrup production. Sources describing the Muslim conquest of the Levant in 636 note that when Jews met with Rashidun caliph Umar, who camped in Jabiyah, southern Golan, they claimed that due to the harsh climate and plagues, they had to drink wine. Umar suggested honey instead, but they said it was not beneficial for them. As a compromise, Umar agreed they could make a dish from grape syrup without intoxicating effects. They boiled grape juice until two-thirds evaporated and presented it to Umar, who noted it reminded him of an ointment for camels. Botanist Zohar Amar estimates that this explains the winepresses from Mishnaic and Talmudic times found in the Mount Hermon area, which are similar to those used for grape syrup production in modern times.

Islamic law increased the prevalence of grape syrup in the region due to the prohibition of wine, a practice that was strictly enforced during the Mamluk period, when grape syrup became a common wine substitute among Muslims. Rabbi Joseph Tov Elem, who lived in Jerusalem around 1370, proposed that the honey mentioned in the Bible is actually grape syrup. Obadiah of Bertinoro also mentioned grape syrup among various types of honey sold in Jerusalem, and Meshullam of Volterra described it as "hard as a rock and very fine." Baalbek, in modern Lebanon, was particularly renowned for its dibs production, and Ibn Battuta detailed the production process, noting the use of a type of soil to harden the syrup so that it remained intact even if the container broke. In the 15th century, hashish users mixed it with dibs to mitigate its effects. Rabbis such as Nissim of Gerona and Obadish of Bertinoro discussed its kashrut. In the early Ottoman period, there was sometimes a special tax on raisins and dibs. In the 19th century, Hebron exported significant quantities of grape syrup to Egypt, as documented by Samson Bloch and Samuel David Luzzatto.

Islamic civilization

In early Islam, ' was known in Arabic as ''.'' Early caliphs distributed ' to Muslim troops along with other foodstuffs, considering that it was no longer intoxicating. However, fermentation could resume in the amphorae, and in the late 710s, Caliph ‘Umar II prohibited drinking this beverage.

Modern

Cyprus

The ancient Greek name'' '' (now pronounced in Cypriot Greek) is still used to refer to the condiment, which is still made in Cyprus.

Greece

( ), also called () and in English ''grapemust'' or ''grape molasses'', is a syrup that is reduced until it becomes dark and syrupy. 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, was a common sweetener in Greek cooking, along with carob syrup and honey. is still used today in desserts and as a sweet topping for some foods. Though can be homemade, it is also sold commercially under different brand names.

Fruits and vegetables that have been candied by boiling in () are called .

From late August until the beginning of December, many Greek bakeries make and sell dark crunchy and fragrant cookies, ().

() is a spiced cake with .

Iran

In Iranian cuisine, grape syrup (in ) is used to sweeten ardeh (tahini), which is consumed at breakfast. An alternative is date syrup, which is also widely used in Middle Eastern cooking.

Italy

, (from the Latin word , with the same meaning), '' vincotto'' or is commonly used in Italy, especially in the regions of Emilia Romagna, Marche, Calabria, and Sardinia, where it is considered a traditional flavor.

North Macedonia

In North Macedonia, a form of grape syrup known as ( 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, the grape syrup is known as .

Spain

is a form of grape concentrate typically produced in Spain. Often derived from grape varieties such as Pedro Ximénez, it is made by boiling unfermented grape juice until the volume is reduced by at least 50%, and its viscosity reduced to a syrup. The final product is a thick liquid with cooked caramel flavours, and its use is frequent as an additive for dark, sweet wines such as sweet styles of sherry, Malaga, and Marsala.

Turkey

In Turkey, grape syrup is known as .

Levant

Grape syrup is known as or dibs in the countries of the Levant (Palestine, Jordan, Lebanon, Israel and Syria). It is usually used as a sweetener and as part of desserts alongside carob syrup and bee honey. In areas of Palestine, it is also used to sweeten wine and eaten with leben and toasted nuts such as walnuts and almonds for breakfast. The syrup is made in Druze villages in the northern Golan Heights.

In some areas, its combined with tahini to make a dip called ''dibs wa tahini'' (), and then eaten with bread (typically pita), similar to pekmez, date syrup, or carob syrup.

Grape syrup is particularly popular in the city of Hebron, where the cultivation of grapes is also popular, where it is eaten in a variety of dishes, in combination with tahini to make a dip, or with snow to make ice cream.

See also

* Churchkhela, a sausage-shaped candy made from grape must, flour and nuts
* Drakshasava, an Ayurvedic tonic made from grapes
* Moustalevria
* Must
* Pekmez, a similar product in the Ottoman world
* Pomegranate syrup
* Vino cotto
* List of fruit dishes
* List of grape dishes
* List of syrups

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
Syrup
Fruit juice
Grape juice
Greek cuisine
Lead poisoning
Oenology
Roman cuisine
Syrup
Toxicology