{"title":"Carob Molasses \u0026 Syrups","description":"\u003cp\u003eBefore refined sugar reached the Mediterranean, carob and grape were the sweeteners that flavoured the region's food. Carob molasses (harnup pekmezi in Cypriot Greek) — made by boiling whole carob pods with water and reducing the liquid until it forms a thick, dark syrup — is one of the oldest food products in Cypriot history. The carob tree has grown on Cyprus for millennia; its pods were so valuable they were used as a standard unit of measurement.\u003c\/p\u003e\u003cp\u003eThe flavour of carob molasses is complex: sweet, but with a deeply earthy, roasted quality and a slight bitterness that prevents it from being cloying. It is extraordinary drizzled over tahini (the combination of carob and tahini is a classic Cypriot breakfast, still served in traditional kafeneions), stirred into yoghurt, used to sweeten porridge, baked into dark cakes and breads, or taken straight from the spoon as a natural tonic.\u003c\/p\u003e\u003cp\u003eAlongside carob molasses, we stock grape molasses (petimezi) — the syrup produced by reducing pressed grape must, used in traditional Greek cooking as a sweetener in breads, cakes, and the classic grape-must pudding moustalevria. Dark, winey, and deeply flavoured, it is another ancient product that deserves a place in the modern kitchen.\u003c\/p\u003e\u003cp\u003eBoth are certified organic, free from added sugar, and naturally rich in minerals including calcium, potassium, and iron.\u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1021\/0643\/1830\/collections\/carob-molasses.jpg?v=1776595664","url":"https:\/\/checkout.backtonatureorganicfoods.co.uk\/collections\/carob-molasses.oembed","provider":"Back to Nature Co","version":"1.0","type":"link"}