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Mymouné Pomegranate Molasses

Mymouné Pomegranate Molasses Pantry Olive Harvest
Mymouné Pomegranate Molasses Pantry Olive Harvest
Mymoune' Pomegranate Molasses Pantry Olive Oil Harvest
Mymoune' Pomegranate Molasses Pantry Olive Oil Harvest
Mymouné Pomegranate Molasses Pantry Olive Harvest
Mymouné Pomegranate Molasses Pantry Olive Harvest
Mymoune' Pomegranate Molasses Pantry Olive Oil Harvest
Mymoune' Pomegranate Molasses Pantry Olive Oil Harvest
Olive Harvest

Mymouné Pomegranate Molasses

$19.46 $25.95 (25% OFF)

Description

I discovered this Pomegranate Molasses from Mymouné through a Cambridge restaurant called Moona; the Lebanese company makes all of its products by hand in small batches, and their pomegranate molasses is the sharpest and brightest I have ever tasted. The bottle will last a long time, and it is so much better than the sweeter, less balanced supermarket products. It's a a powerhouse ingredient used throughout the cooking of the Middle East and the Caucasus region that I guarantee you'll love. — Christopher Kimball

Ingredients

Pomegranate

Specs

Net Volume: 250 milliliters
Place of Origin: Lebanon

How to use

Use pomegranate molasses for a deep, slightly sweet tang in marinades, salad dressings or sauces. It pairs particularly well with earthy whole grains and legumes, and with dried fruits and nut-forward desserts. [/how-to-use-break] Because this pomegranate molasses is so well-balanced, you may find yourself looking for more and more uses outside of marinades and dressings. Try a splash in your seltzer or ginger ale, or use it in a cocktail.

Mymouné Pomegranate Molasses

$19.46 $25.95 (25% OFF)
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Twenty years ago when John Willoughby, the former executive editor of Gourmet magazine, sang the praises of pomegranate molasses, I, of course, made fun of him for suggesting yet another hard-to-find ingredient.

Twenty years ago when John Willoughby, the former executive editor of Gourmet magazine, sang the praises of pomegranate molasses, I, of course, made fun of him for suggesting yet another hard-to-find ingredient.

As usual, I was wrong and he was right. I now use this simple ingredient every week, adding it to soups, stews, salad dressings—just about anything that could use a hit of sweet and sour. — Christopher Kimball

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