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Mar 27, 2005 07:36 PM

Where can I get fancy molasses?

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I'm sure most of you out there know why I am searching for molasses...

Where can I find different varieties besides just dark/light of molasses (first, second, blackstrap -okay, maybe not - maybe even pomegranate)? I'd like a little more variety than Whole Foods and Trader Joe's but I don't know any fancy grocery stores that would have specialized & fancy ingridients. I don't think I can have it in time for my April deadline if I get them shipped from NC via my friends...

Berkeley Bowl, maybe?

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  1. For pomegranate molasses, Berkeley Bowl is a definite possibility. You might try Vik's, which has a small grocery store adjacent to the restaurant. It is located in west Berkeley, near the freeway, at 4th and Allston, I believe? It is closed Mondays. Another place is a middle eastern market which I don't know the name, located in Oakland on Telegraph about 47th St, on the west side of the street.

    Good luck, pomegranate molasses is tasty, especially with lamb.

    1. You might try Yum, on Market (north side) between Octavia and Gough. They have an extensive and quirky collection of high-end grocery items, especially ingredients like sauces, as well as an extraordinary selection of hard-to-find and regional soft drinks.

      1. I have absolutely no idea why you're searching for fancy molasses, or even what fancy molasses might be. If we had a little more information about what you want your search might be much more productive.

        You can find pomegranate molasses at Haig's. 8th Avenue and Clement, I think.


        1. Thanks for the responses - I'll try Yum. It sounds like what I'm looking for... Do you know if there is somewhere like that in the East Bay?

          We had a great place for gourmet (fancy) food ingridients in Chapel Hill, NC, and I just haven't located one like that in the Bay Area. I know it sounds crazy when I say this, but Chapel Hill is just as, if not even more, a totally progressive, food-conscious, food-obsessed community as the Bay Area (although exclusively European/American food).

          As for the question about why I am looking for molasses, there's a food bloggers' event for which the theme is molasses. Many of the posters on this board have food blogs and they participate...

          3 Replies
          1. re: alice

            I'm going to try Draegers, it seems like the kind of things they might all likelihood though, it won't matter if the molasses is fancy or not...

            1. re: alice

              In the East Bay I'd try the Pasta Shop on Fourth Street in Berkeley. I'd also check out Berkeley Bowl and Andronico's.

              1. re: alice

                I buy Steens from their online shop
                I have jar I can spare if you'd like to email me.
                It has a beautiful smokey taste to it.

                Je ne regrette rien.
                Mill Otis


              2. r
                Robert Lauriston

                What you really want is Steen's, which makes three kinds, "pure cane syrup" and light and dark molasses. I haven't found it locally, though, we mail-order.

                Indus Foods on San Pablo 1.5 blocks north of University has several brands of pomegranate molasses, which to my mind is something of a misnomer.


                3 Replies
                1. re: Robert Lauriston

                  YES!!! Steen's is exactly what I was looking for!!! I used to get it in NC to make meat marinade and it was so very good - not at all like left over by product of sugar refining that other molasses sometimes tastes like... I guess the West is not as passionate about molasses as the South. I was hoping I could get it at a store around here too, but maybe not...

                  Thank you for all the input! I'll do a little food search tour today, since I have the day off!

                  1. re: alice

                    "not at all like left over by product of sugar refining that other molasses sometimes tastes like..."

                    Maybe I'm dense - OK, I know I am, and plebian too - but, isn't that exactly what molasses /is/?

                    Now I'm curious. If refining methods don't leave anything like molasses behind anymore, what's being sold as molasses?

                    1. re: Manuel

                      Yeah, molasses is traditionally the by-product left after sucrose is crystalized. These have a bitter taste compared to unsulphured molasses that hasn't had all of its sucrose crystalized out. Instead, these are reduced and clarified sugar cane juices.

                      These two varieties taste quite different. Give it a try - the unsulphured pure-cane molasses is REALLY good!