This syrupy condiment, integral to many Middle Eastern dishes, has a tang that is highly versatile. We find it gives an intriguing flavor boost to salads, seltzer, braises -- even ice cream or a peanut butter sandwich.
What is pomegranate molasses?
This isn't true molasses (what's left over after sugar is processed), but a thick syrup made from boiling down the juice of a sour variety of pomegranate. The fruit, which originated in Central Asia and Persia, can contain up to 1,300 edible seeds embedded in antioxidant-rich pulp.
Stir it into soups, stews, and braises, especially beef and lamb (the tangy molasses balances the meats' richness); into onions after you caramelize them for depth of flavor; and into a fruit smoothie to rev up the sweet-tart effect.
Drizzle it over plain yogurt and granola, roasted eggplant with tahini, cheesecake, vanilla or chocolate ice cream, and bread with peanut butter for an unexpected twist on PB&J.
We like Mymoune Pomegranate Molasses for its pure flavor; it has no additives.