Energy 1,380 kJ (330 kcal) Fat 0.4 g Calcium (7%)
74 mg | Carbohydrates 80.9 g Protein 0.9 g Iron (9%)
1.2 mg | |
 | ||
Similar Moustalevria, Spoon sweets, Graviera, Florina pepper, Anthotyros | ||
Petimezi (Greek: πετιμέζι [petiˈmezi]), also called epsima (έψημα) and in English grapemust or grape molasses, is grape must reduced until it becomes dark and syrupy.
Contents
Petimezi keeps indefinitely. Its flavor is sweet with slight bitter undertones. There are light colored syrups and dark colored ones, depending on the grapes used.
How to make petimezi 1 homemade petimezi
Names and etymology
The ancient Greek name was ἕψημα, literally 'boiled'. That name was used in Crete and, in modern times, in Cyprus.
The word petimezi comes from Turkish pekmez which normally refers to grape molasses, but may also refer to mulberry and other fruit molasses.
History
The ancient physicians Hippocrates of Kos and Galen both discuss epsima. Pliny the Elder states that it was also referred to as siraion (Greek: "σίραιον" ).
The Romans classified reduced must as sapa or hepsema (boiled down to one third), defrutum (boiled down to one half), and carenum (boiled down to two thirds).
Uses
Before the wide availability of cheap cane sugar, common sweeteners in Greek cooking were petimezi, carob syrup, and honey.
Petimzei is used in deserts when cooking and also as a sweet topping for some foods. It is still used today, and can be homemade but is also sold commercially under different brand names.
From late August until the beginning of December, dark crunchy and fragrant petimezi cookies, moustokouloura (Greek: μουστοκούλουρα), are made. Most Greek bakeries sell moustokoúloura, and each baker has its own recipe for the cookies, that can be either small and hard, or large and crumbly.
Petimezopita (Greek: πετιμεζόπιτα) is a spiced cake with petimezi, which tastes like a cross between carrot cake and gingerbread.