Turkish Molasses & Turkish Tahini
Molasses also called as pekmez in Turkish, is a dense and sweet syrup produced by crushing and boiling sweet fruits such as grapes, rosehips, figs, carob (carob) or mulberry or agricultural products that can turn into sugar such as sugar beet and juniper fruit.
Molasses grapes are pressed in various ways such as chewing, pestle and press and the juice of the grapes is obtained. This sour must is boiled at 50-60 degrees for 10-15 minutes and molasses is added to it. These white colored soil grapes should be included in the process before they are crushed. This process is called a shortcut. With the soil additive process, it is ensured that the juice is settled, the sediment is formed and the sourness from the grapes is removed. Molasses without soil will look sour and cloudy. The Ministry of Agriculture and Forestry stipulates the addition of 1-5 kg of molasses soil to 100 kg of grape must. Removing the foams formed while boiling molasses provides a clear-looking molasses. In this way, a more delicious molasses is obtained. The cut must is kept in resting containers for at least 45-55 hours. During this rest, the soil added to the bottom of the pot and the residue formed by certain particles in the grape must settle. The upper clear part of the must is separated from the sediment, the sediment is discarded. The separated clear must is transferred to boiling pots.
The process that gives molasses its dark color and consistency is boiling. During the boiling process, the sugars in the must caramelized and darkened. As the water decreases during boiling, the mixture gets a thick consistency. While the molasses is being boiled, the must must be boiled into molasses in one go. When the must is boiled, the loss in the container should not be filled with new must. This spoils the quality of molasses. Boiling eyes and the smell of molasses is an indication that the molasses has reached the consistency. Light colored molasses can be produced at lower temperatures in a vacuum environment as it is made in large open-top containers.
This type of product whose production is described is called “sweet slime molasses”. The molasses type of syrup called “Günbalı” is obtained by evaporating its water in large containers under the sun.
“Solid molasses” is sweet molasses that is bleached by adding yeast to sweet molasses. The Ministry of Agriculture and Forestry suggested a yeast consisting of 5 egg whites, 500 g powdered sugar and 500 g old molasses for 25 kg molasses. The molasses is kept for one day by adding yeast and mixed continuously, the next day it is mixed well and packaged again.
Molasses Nutritional values
Although the nutritional values of molasses vary according to the fruit it is made from, it is a good source of energy due to its carbohydrate content (1,276kJ / 305 kcal). It is known as a good food, beneficial medicine because it contains vitamins B1, B2 and various mineral substances. The fact that almost 80% of the carbohydrates it contains are in the form of glucose and fructose allows it to pass easily into the blood without the need for breaking down in the digestive system.
Benefits of Molasses
Molasses is a good source of carbohydrate and energy due to its high sugar content. Also, it contains minerals as intense. Molasses meets most of the daily calcium, potassium and magnesium requirement. Due to the high amount of minerals and high absorption rates, it is recommended that pregnant and lactating women and people in recovery period take part in the diet.
One of the nutritional elements that molasses is a very good source of is chromium. The chromium content of the tissues helps to decrease significantly with pregnancy, malnutrition and age. Chromium is present in the structure of glucose tolerance factor and helps to affect glucose metabolism with the use of insulin. Considering that the amount of chromium in foods is greatly reduced as a result of the refining process, the importance of chromium in molasses becomes more evident.
Studies reveal that molasses is richer in terms of thiamine, riboflavin than honey.
Types of Molasses
It is a type of molasses obtained from grapes. It gives energy and increases appetite. It is very beneficial for baby development and expectant mothers during pregnancy. It also has positive effects on stomach, intestines and kidneys. It is good for arteriosclerosis and facilitates blood circulation.
How to Make Grape Molasses
Grape molasses is made from maturing grapes. It does not matter whether it is white or black, but black grape molasses is very popular. The collected grapes are squeezed with standing boots or squeezed with pressurized squeezing machines by putting them in bags in a place called stone salk (grape squeezing place), which is made of concrete or engraved inside, to squeeze it, and the juice is extracted. The must is put in boilers and boiled after it is filtered. The well-boiled must is poured into large containers to rest, and it is kept in the sun for a few days by covering it in the sun, and the ripe molasses is filtered and put into containers to be eaten.
It is a type of molasses obtained from mulberry. Especially stomach diseases and ulcers are good. It is used in asthma and bronchitis diseases, to increase body resistance against cold. It is an energy store for athletes. Helps the intelligence and physical development of babies and children
would be dımcı. It is also effective in mouth and throat diseases in mouthwash. It is also used as a cure for thrush, which is common in children.
How to Make Mulberry Molasses
The matured mulberries are shaken from the tree (poured from the tree) on the cloth (cloth) held by four people from the corners and put into cauldrons. Add enough water to cover the mulberries and boil until they are separated from their seeds. The boiling molasses is drained and rested, then it is put into the cauldron again, boiled until a few boils come, and it is placed in large-bottomed containers and left in the sun for a few days. After sunbathing, it is taken into containers where it will be filtered and stored again.
It is a type of molasses obtained from carob. It is a type of molasses specific to the Aegean and Mediterranean regions. It is one of the most useful types of molasses. It is necessary to consume natural and additive-free ones. Glucose-doped ones harm instead of benefit.
It is very effective against shortness of breath (goat’s horn molasses is recommended for patients with allergic shortness of breath). It helps in lowering cholesterol and balancing blood pressure. It is beneficial for the heart, prevents heart palpitations. It increases sexual power and sperm count. It strengthens and renews the body. It also has an ethics to strengthen teeth and bones. It stimulates the intestines. It is a very useful food source for children and pregnant women who need to be fed well. Thanks to its high content of minerals (potassium, calcium, phosphorus, magnesium, iron, copper, zinc, etc.) and vitamins, it has very beneficial effects on blood pressure, liver and lungs and many other tissues. It has a high content of calcium, sodium and potassium. In this way, it cleans the toxic substances in the blood. With its high crude fiber effect, it is effective against intestinal disorders and on the digestive system. It cleans intestinal parasites such as worms, tapeworms and worms. It contains A, B, B2, B3, D etc. It is a natural source of power and nutrients due to vitamins.
Andiz (juniper) Molasses
It is a type of molasses obtained from the fruits of the sandy tree. It is made with “samphire extract” obtained from samphire cones. Like harnup molasses, this is a type of molasses commonly made in Mersin and its surroundings. It is a beneficial molasses for bronchitis, cough, jaundice, itching, eczema, nausea, lungs and liver. Like all types of molasses, it is blood-forming and gives energy. Its taste is different. is a little bitter.
It is a type of molasses obtained from sugar beet roots. Especially well known in Poyralı village of Kırklareli province and Amasya, this type of molasses is obtained by boiling peeled and minced fresh white sugar beet. This molasses, which becomes a paste when it cools after 7-8 hours of boiling, has an important place in the rumeli culture.
It is an excellent source of healing for people suffering from weakness and weakness. Organic remedy for osteoporosis, cough, loss of appetite. It is one of the fastest and most natural energy doping because it mixes with blood in 30-40 minutes. It is a nutrient that increases the body’s resistance and provides solutions to many health problems from anemia to muscle fatigue. It lowers high blood pressure. It increases body performance, strengthens and nourishment. It facilitates digestion and is good for stomach and intestinal ailments. It works the liver and kidneys. It offers healing against skin diseases. With its high content of Thiamine, it calms the nerves and prevents depression. 1 spoonful of molasses contains the daily iron, calcium, potassium and magnesium need of a person.
Consumption of Molasses
Molasses is not usually consumed alone due to its intense taste. While it is used for healing purposes, it can be drunk with a spoon like medicine, or it can be mixed with tahini and consumed as food at the table. Karsambaç is also one of the ingredients that can be planted on molasses.
Tahini, a very important food item in Turkish cuisine, has been consumed by people for centuries. The raw material of tahini, which is also known as tahan in some regions, is sesame. Tahini, produced by crushing sesame seeds and passing through various processes, is a food that is frequently consumed especially in winter.
What is Tahini, How is it made?
Tahini, which is produced by crushing the sesame plant and passing it through some processes, is a flavor produced by the raw material of sesame, which has a dark and slightly fluid consistency. Tahini is one of the popular tastes of breakfast in Turkish cuisine, especially in winter. Tahini, which is enjoyed by people of all ages from seven to seventy, becomes extra delicious when mixed with molasses in certain amounts. So, why and how is tahini made?
Tahini is produced by washing and roasting the sesame seeds obtained after collecting the good quality sesame seeds and separating them from their shells. Roasted sesame seeds are left to cool for a while, then the roasted sesame is carefully crushed and turned into tahini.
What are the Benefits of Tahini?
Tahini, a traditional flavor for our country; Also in Middle East, Far East and African countries
It is a traditional food item. Tahini is a very nutritious and satisfying food item with the vitamins and minerals it contains. This delicious product, which has a rich nutritional value, provides numerous benefits for the human body. We have compiled the contributions of tahini to human health for you.
Benefits of Tahini
Since its raw material, sesame, is a strong source of calcium, tahini is also a calcium-rich food. For this reason, it is very important for bone and muscle development. In this way, vegan and vegetarian individuals who do not consume animal foods can meet their calcium needs by consuming tahini.
Tahini, which is a very rich food in terms of zinc, vitamin C, iron and selenium, helps to protect your body against diseases by increasing your body resistance especially in winter.
Tahini helps the skin to gain a healthier and brighter appearance thanks to its high content of zinc. In addition, vitamins B and E, which are high in tahini content, also have positive effects on the skin by feeding the blood cells.
Since tahini is a food with a high rate of unsaturated fat, if consumed regularly, it helps to reduce the bad cholesterol in the body and helps to minimize the possibility of heart and vascular diseases.
When you add some molasses into tahini, tahin pekmez, this mixture is a powerful source of vitamin E. Vitamin E, on the other hand, shows an help to increase in sexual power.
Tahini provides helps to relaxation of muscles by regulating blood circulation thanks to the substance called lignan in its content and has a lowering effect on blood pressure.
Thanks to its B, C and E vitamins, tahini can be used in the help treatment of stomach diseases such as ulcers and gastritis.
Providing a powerful antioxidant feature thanks to its rich nutritional content.
How to Consume Tahini?
Tahini, which you can consume plain, is a food product that is consumed as a dessert with a rich nutritional value, especially mixed with honey or molasses. At the same time, you can increase the taste of your meals by adding tahini products to your meals or pastries. For example; When making hummus, you can add some tahini to it. The taste of tahini is also frequently used in the pastry sector. You can also enjoy it as tahini muffin, tahini bun or bread with tahini.
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