Pomegranate Paste (Molasses)

Pomegranate paste, which is used as a food seasoning and additive, is obtained by boiling and concentrating pomegranate juice. This substance is used in the preparation of foods such as Fosanjan, Akbar Jojeh and Shami Kebab Lorestani. To make pomegranate paste, pomegranate juice becomes bitter if the pomegranate seeds are put under too much pressure. In the traditional method of producing pomegranate paste in Iran, after extracting pomegranate, its water is poured into copper containers and boiled for hours to reach the concentration of honey. Today, pomegranate paste is also prepared industrially and the duration of heating pomegranate juice in this method is less than the traditional method.

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