pomegranates France

... is exclusively women who produce this molasses for their personal consumption, and then they sell their surplus directly. The blend of different pomegranates and the cooking technique, which varies in speed, allows for a molasses that can be more or less acidic/sweet. It is a true craft. Usage: It is commonly used in Iranian and Lebanese cuisine. In cooking, it can be added to meat juices, in a vinaigrette, or over parsnip puree (or other root vegetables). Container: 20L...