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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
An unusual ingredient with a wide range of creative uses. Add zip to your barbecue sauce, drizzle around foie gras or add delicious sweetness to your breads. Even use as a topping for your desserts and waffles. An essential for the creative chef.
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Customer Reviews
Most Helpful Customer Reviews
30 of 34 people found the following review helpful
By LB
What IS pomegranate molasses, some probably wonder? In the case of this one, "Ingredients: concentrated pomegranate juice" (someone asked in a comment a year back). 'Tasting notes' are below, but first, I'll address why I came looking on Amazon for it in case anyone else happens to be seeking what I was.
I've been using this stuff ~12 years; the chef who introduced me to it has used it over 25; once I stopped buying it off him when he'd get a case in, I bought it at middle eastern stores. The brand of it was, for a long time, simply "Indo European" because that is the importer down in Glendale, Cali; Al Wadi is one of their brands, and that is the brand they attached to this particular product for retail use whereas restaurants seem to get bulk cases of the Indo European branded ones. Seeing this one, I had a hunch it would be the same thing; their website made me almost certain. My last bottle was about a third of the way down and I've been using it a lot lately, so I decided to browse Amazon and here it is, that quirky octagonal "domanco anjar" vessel with the "superior quality" foil label and gold aluminum lid... Glad I looked online before calling around! I tried both side by side, and it's definitely the same stuff--same geographic source, distributor, texture/thickness, and taste (label excepted).
What I'm a little confused by is the size here vs in the stores, which I'm guessing is just an Amazon error I figure is worth mentioning--here it's listed as 14oz vs 10oz being what it is cataloged on the site and in the store and what I own for *both* brands. Don't be surprised if your bottle is 10oz; while my two labels differ in how they express contents (one says net WEIGHT, which would, at 18g per tablespoon, be 12.7oz; the other just says 10 ounces), the volume matches: 20tbsp=295mL=1.25cups=10 fluid ounces. Regardless, Indo European is the parent company to Al Wadi (I have plenty of other stuff by them, too, and most are quite yummy), so if you suddenly can't find this OR Indo European brand, you can always check their site to see if they streamlined it into another line. ;)
While my 5 stars and review title should say enough about my opinion of it, I saw some curiosity over the use of this stuff, so here are some thoughts/experiences.
My most frequent (though not quite my favorite--see checklist below) use for it is LAMB. Instead of mint *ick* I like my lamb stuffed with port-soaked cherries and the like... I get local (super fresh), sustainable, grass-eating lamb cut to my liking at the butcher and immediately take a Ziploc freezer bag and shove herbs aplenty (sprigs of thyme being something I never omit), Meyer lemon peel and some of the juice and often a few slices of it, too... sometimes Maille coarse whole grain mustard (the whole seeds--it's NOTHING like yellow or even brown or Dijon really), vinegar--red wine vinegar from Italy and sometimes local honey wine vinegar... some vanilla extract with a bit of the bean scrapings (home made), and really as it is mood dependent, the rest often changes--sometimes raspberry balsamic vinegar, Benessimo making a nice clean cheap one, sometimes grade B Vermont maple syrup drizzled in, sometimes unsulfured Uwharrie molasses--it's all a quirky, ever-changing mix, spices also changing often in contents and proportions. I ALWAYS let it marinade at least 48 hours in this vinegary mix that is essentially air-tight slush (oh and I trim all the fat off the lamb before marinating, using the fat separately) and in cooking,this often comes into play. I'll have whatever fruit--cherries or some kind of berries--simmering if they weren't wine-soaked, sometimes in balsamic depending on how much vinegar and what kind OF vinegar I used in the marinade (condiment quality aged balsamic isn't sour like you'd expect, and no matter what goes in with the lamb, it's never a LOT of acid, just enough to make the fruit and savory flavors bold and binding)... and no matter how I cook it--oven or lately on the stove right in with the fruit reduction--at the end, this gets drizzled on it, often when in the pot I'm slicing the lamb into strips--I leave it medium rare. Blackberries make it gorgeous and purple; strawberries bring its sweetness out more; I've noticed the "sour" cherries (ie Chukar) in the PNW aren't sour at all to me so while my preference is to get intense types already, if I use local kinds, they often are made more tart with this... this zings like tart cherries SHOULD. Oh, when I stuff lamb with the cherries-it all depends on the cut--it's a baking project, and a light zigzaggy drizzle of this makes a nice crusty top when, after getting it almost to temp, I broil it VERY briefly.
Anything high quality balsamic or raspberry balsamic can do, so too can this. It's also great for zinging up sweet or bland things. Ice cream topping, check. Salad dressing base, check (and it's already thicker than vinegar bases and if seeds bug you in raspberry vinaigrette, this can sub nicely if you tone down the vinegar a touch). Making "tarts" actually tart, check. Same with "energy bars" with those kind of pitiful dried craisin type things (I always go unsweetened), check. Swirling into fruit smoothies that aren't quite as strong as you wanted, check. Pretty homemade pop component that freezing doesn't make too weak, check. Helping sad dehydrated fruit seem like it's fresher than actual when cooking with them (fruit-dependent), check. Adding to drinks-alcoholic fruity ones, lemonades, stuff you buy blue/blackberry syrups for, even some teas with either hibiscus or fruits or that you wish had those things, check (also: cold weather: fruiting up cheap gloggi/gluhwein that you're heating up, hopefully with lots of whole spices in the bottom of the pot and some golden raisins in the mugs, check). Being the 6th spice to 5 spice powder for certain recipes, possible check. Candying almonds and other nuts toffee-like with a light dusting of spices and sugar on the outside, check. Candying those nuts sans spices and bringing a fantastic surprise to a dessert they get used in, big check. Using with savory warm herbs and a bit of merlot for simmering then quick-searing duck breasts, oh lord yes, check and a golden star for a job well done! Finally, while potentially not "kosher," making your lover taste even more delectable ... CHECK, PLEASE!
I've been using this stuff ~12 years; the chef who introduced me to it has used it over 25; once I stopped buying it off him when he'd get a case in, I bought it at middle eastern stores. The brand of it was, for a long time, simply "Indo European" because that is the importer down in Glendale, Cali; Al Wadi is one of their brands, and that is the brand they attached to this particular product for retail use whereas restaurants seem to get bulk cases of the Indo European branded ones. Seeing this one, I had a hunch it would be the same thing; their website made me almost certain. My last bottle was about a third of the way down and I've been using it a lot lately, so I decided to browse Amazon and here it is, that quirky octagonal "domanco anjar" vessel with the "superior quality" foil label and gold aluminum lid... Glad I looked online before calling around! I tried both side by side, and it's definitely the same stuff--same geographic source, distributor, texture/thickness, and taste (label excepted).
What I'm a little confused by is the size here vs in the stores, which I'm guessing is just an Amazon error I figure is worth mentioning--here it's listed as 14oz vs 10oz being what it is cataloged on the site and in the store and what I own for *both* brands. Don't be surprised if your bottle is 10oz; while my two labels differ in how they express contents (one says net WEIGHT, which would, at 18g per tablespoon, be 12.7oz; the other just says 10 ounces), the volume matches: 20tbsp=295mL=1.25cups=10 fluid ounces. Regardless, Indo European is the parent company to Al Wadi (I have plenty of other stuff by them, too, and most are quite yummy), so if you suddenly can't find this OR Indo European brand, you can always check their site to see if they streamlined it into another line. ;)
While my 5 stars and review title should say enough about my opinion of it, I saw some curiosity over the use of this stuff, so here are some thoughts/experiences.
My most frequent (though not quite my favorite--see checklist below) use for it is LAMB. Instead of mint *ick* I like my lamb stuffed with port-soaked cherries and the like... I get local (super fresh), sustainable, grass-eating lamb cut to my liking at the butcher and immediately take a Ziploc freezer bag and shove herbs aplenty (sprigs of thyme being something I never omit), Meyer lemon peel and some of the juice and often a few slices of it, too... sometimes Maille coarse whole grain mustard (the whole seeds--it's NOTHING like yellow or even brown or Dijon really), vinegar--red wine vinegar from Italy and sometimes local honey wine vinegar... some vanilla extract with a bit of the bean scrapings (home made), and really as it is mood dependent, the rest often changes--sometimes raspberry balsamic vinegar, Benessimo making a nice clean cheap one, sometimes grade B Vermont maple syrup drizzled in, sometimes unsulfured Uwharrie molasses--it's all a quirky, ever-changing mix, spices also changing often in contents and proportions. I ALWAYS let it marinade at least 48 hours in this vinegary mix that is essentially air-tight slush (oh and I trim all the fat off the lamb before marinating, using the fat separately) and in cooking,this often comes into play. I'll have whatever fruit--cherries or some kind of berries--simmering if they weren't wine-soaked, sometimes in balsamic depending on how much vinegar and what kind OF vinegar I used in the marinade (condiment quality aged balsamic isn't sour like you'd expect, and no matter what goes in with the lamb, it's never a LOT of acid, just enough to make the fruit and savory flavors bold and binding)... and no matter how I cook it--oven or lately on the stove right in with the fruit reduction--at the end, this gets drizzled on it, often when in the pot I'm slicing the lamb into strips--I leave it medium rare. Blackberries make it gorgeous and purple; strawberries bring its sweetness out more; I've noticed the "sour" cherries (ie Chukar) in the PNW aren't sour at all to me so while my preference is to get intense types already, if I use local kinds, they often are made more tart with this... this zings like tart cherries SHOULD. Oh, when I stuff lamb with the cherries-it all depends on the cut--it's a baking project, and a light zigzaggy drizzle of this makes a nice crusty top when, after getting it almost to temp, I broil it VERY briefly.
Anything high quality balsamic or raspberry balsamic can do, so too can this. It's also great for zinging up sweet or bland things. Ice cream topping, check. Salad dressing base, check (and it's already thicker than vinegar bases and if seeds bug you in raspberry vinaigrette, this can sub nicely if you tone down the vinegar a touch). Making "tarts" actually tart, check. Same with "energy bars" with those kind of pitiful dried craisin type things (I always go unsweetened), check. Swirling into fruit smoothies that aren't quite as strong as you wanted, check. Pretty homemade pop component that freezing doesn't make too weak, check. Helping sad dehydrated fruit seem like it's fresher than actual when cooking with them (fruit-dependent), check. Adding to drinks-alcoholic fruity ones, lemonades, stuff you buy blue/blackberry syrups for, even some teas with either hibiscus or fruits or that you wish had those things, check (also: cold weather: fruiting up cheap gloggi/gluhwein that you're heating up, hopefully with lots of whole spices in the bottom of the pot and some golden raisins in the mugs, check). Being the 6th spice to 5 spice powder for certain recipes, possible check. Candying almonds and other nuts toffee-like with a light dusting of spices and sugar on the outside, check. Candying those nuts sans spices and bringing a fantastic surprise to a dessert they get used in, big check. Using with savory warm herbs and a bit of merlot for simmering then quick-searing duck breasts, oh lord yes, check and a golden star for a job well done! Finally, while potentially not "kosher," making your lover taste even more delectable ... CHECK, PLEASE!
11 of 11 people found the following review helpful
By Big Momma
Amazon Verified Purchase
This stuff is so yummy, I'll be buying it again and again. I don't even like pomegranate and I resist the ubiquitous pomegranate juice in stores. But this stuff - is great! I used it as an addition to a sauce (an Iraqi recipe I was trying out) and it is tart and sweet at the same time. I can't resist helping myself to a teaspoonful right from the bottle now and then. Its flavor is so intense, that's all you need....
7 of 7 people found the following review helpful
Amazon Verified Purchase
I had a recipe for a pear-pomegranate pie which required this ingredient. I also used it in a blood orange, pomegranate, fennel, shallot, beet, feta cheese and toasted almond salad. I served both of these with a crown roast of pork with Cumberland sauce for Christmas dinner. This molasses is sour and sweet simultaneously and imparts an interesting taste but could, if used too lavishly, overhwhelm a dish.
Most Recent Customer Reviews
4.0 out of 5 stars
tastes a bit prune-like
'Not qualified in the ways of P-molasses to say if this is typical, but this was a lot less pom-sour than I thought it would be. Read more
Published 11 days ago by celinedion
3.0 out of 5 stars
Sticky bottle
The bottle was sticky when it arrived, making me insecure about how well it was sealed. I haven't yet tried the product.
Published 17 days ago by Deansreview
4.0 out of 5 stars
Good stuff
I bought this to use in a recipe that I found on-line. It has an interesting taste and it seems to enhance the recipe like regular molasses would not. Read more
Published 1 month ago by Sue & Scott
3.0 out of 5 stars
review of my rating of Pomegranate Molasses
I choose this product out of curiosity, and I have not yet reached the end of my experimentation with it as a sweetener and flavor enhancer. Read more
Published 2 months ago by Norma Wallace Pirie
5.0 out of 5 stars
Got it for a recipe
haven't made the recipe , but it was quick service and reasonable price and as it isn't something my local stores had.
Published 3 months ago by photospace
5.0 out of 5 stars
Expensive but Worth It!
I splurged on this product to make a special glazed carrot recipe for Christmas dinner. There wasn't a carrot left in the dish! The kids ate them like candy. Read more
Published 3 months ago by Anne Clausen
5.0 out of 5 stars
Pomegranate Molasses
I bought this as a gift for a chef who likes unusual spices and ingredients. He was very happy with it.
Published 4 months ago by NCP
5.0 out of 5 stars
Great Addition to the pantry
The first time I learned about Pomegranate Molasses was when I tried the Turkish dip made from red bell peppers. It's divine! Read more
Published 9 months ago by Bansi
1.0 out of 5 stars
Horrible!
I was extremely exited to locate a source of concentrated pomegranate flavor. I spotted this in a cooking magazine recommended by a famous chef. Read more
Published 9 months ago by Douglas Schifter
5.0 out of 5 stars
Delicious and exotic
I wanted to make a Bobby Flay recipe for Pomegranate Molasses turkey for Thanksgiving, so I bought this exotic ingredient. Read more
Published 14 months ago by spackie03
