Pomegranate Paste vs. Molasses?
Are they the same thing or if they differ when do you use which?
Seems I bought the Sadaf Pomegranate paste when I think I meant to buy the molasses. Most of the posts I recently raead on condiments and pomegranates only refer to the molasses.
Help me make the best of my new bottle, please?
Hmmm ... congrats. Unless Chowhound search has failed me, this is the first mention of pomegranate paste.
In this link to the Hormel food glossary on pomegranates, there are pictures of both molasses and paste
It looks to me like they are pretty similar and one could be substituted for another.
It seems from Hormel's detailed description on the paste it is from a special variety of pomegranite ...
"A syrup, made from the seeds of a tart variety of pomegranate"
You might check the ingrediant list. Maybe since it is a syrup they add sugar. The molasses is just boiled down pommegranite juice and that is the only ingrediant.
Here's the detail on the molasses
Try it in some yogurt.
"When ground walnuts are cooked with pomegranate paste it becomes a sweet and nutty mixture that can be added to foods to create a rich, complex flavor.'
Well, there's an idea. Even without cooking it together, I'll bet the pomegranate/walnut/yogurt combo would be delicious.
Now I'm going to have to buy some paste and see how it differs ... and walnuts.
Found this article that compared different brands of pomegranite molasses and paste. It seems the paste was better for desserts ... I'm thinking vanilla ice cream ... topped with walnuts.
If the yogurt doesn't work out, here's a potential cheesecake recipe
thanks much for the informative reply & links.
Recalling an older post, I went to the store looking for the Sadaf brand and bought the only Sadaf bottle I saw there.
The Sadaf paste ingredients label states: 100% Natural California Pomegranate Concentrate, No Preservatives.
Link to product purchased:
Looks like Sadaf (online) also sells molasses (though it wasn't stocked in the store I visited)
My initial intent was to use it as a marinade. Funny most every recipe I now see uses (the molasses) on chicken or lamb.
However, before I saw any of the CH posts, I had enjoyed a grilled salmon coated with some sort of unspecified pomegranate glaze/marinade.
In any event, you have a good idea about the vanilla ice cream. aAfter all this season, I seem to be in a Vanilla ice cream mood.
thanks again and i'd love to hear how your walnut experiments pan out.
just a funny follow-up
At the Chefshop.com website they sell Pomegranate Molasses.
However, when I enlarged the picture of the bottle, turns out to be a photo of my Sadaf Pomegranate Paste.
fwiw, here's CS's product description:
POMEGRANATE MOLASSES ( SYRUP )
Size: 12.7 OZ
Category: DESSERT SAUCES
Made from ripe, red and deliciously wonderful pomegranates.
The juice is concentrated by gentle cooking to a thick syrup. It is 100% pure pomegranate - no flavor enhancers, sugar or salt is added.
It's a great flavoring for refreshing drinks - try some with a bit of sparkling mineral water. It is an often used flavoring for Middle Eastern cooking, both sweet and savory. Why not a pomegranate vinaigrette?
Ok, so since I ran out of Pomegranate molasses last week, I decide to replace it with a bottle of Zarrin Pomegranite paste from Iran. The ingredients on the bottle says pomegranate concentrate. So this bottle was thinner than the molasses and the color browner.
Mixed in yogurt it looked the color of chocolate ice cream. The taste is similar, but I prefer the thicker molasses. You would think with the word 'paste' it would be thicker than the molasses. Might just be the brand.
For my purposes of mixing mainly with yogurt or oatmeal, it will be fine. The market was selling a custom dried fruit/nut mix with apricots, figs, almonds, walnuts and some little round unidentified nuts. Mixed it in the yogurt. It was fine, but the walnut / pomegranate combo wasn't as good as I imagined.
If all paste is this consistancy, it would be the better product for mixing with drinks or stews since the molasses is thick and tends to sink to the bottom of beverages. This would mix better with liquids.
Not an answer to your question, but I recently bought some of the molasses. It doesn't say on the bottle whether it should be refrigerated after opening. Does anyone know?
Well, after a couple of weeks of using pomegranite paste rather than molasses, I would have to agree that the best use is in stews.
It is not interchangable with pomegranite molasses which is sweeter and thicker. So it wasn't as delicious in my yogurt. Also it is a lot browner and not as attractive ... although pomegranite molasses isn't that brightly colored either. However the paste turns things chocolate brown. I'm thinking of putting it in some beef stew next time I make it ... hmmm ... I COULD buy some canned beef stew so I don't ruin the good stuff if that doesn't work.
I hope the OP buys some pomegranite molasses because I suspect otherwise he/she won't understand the big deal about the molasses.
OP here and while I have yet to go and buy me a bottle of pomegrante molasses, it's on the list.
I now know the difference as i had eaten a dish of salmon w/ a glaze of pomegranate ....something?...now i know it was molasses. After that I wanted to try it at home. That's how i mistakenly ended up buying a bottle of paste.
Soon after I posted way back when, I tried the paste as a glaze for what i can't now recall. It certainly was not like I had previously enjoyed and been shopping/hoping for. The paste was much too thin and lacking the flavor/sweetness that the salmon glaze had. However, I can see how the paste would blend well into a stew or dessert recipe.
i appreciate the info on how best to use the paste i still have.
BTW, I was wondering if there is any brand of molassess i should be on the lookout for whether to buy or avoid. I'd hate to be disappointed again