Petimezi

Petimezi (Greek: πετιμέζι Greek pronunciation: [petiˈmezi]), also called epsima (έψημα) and in English grapemust or grape molasses, is a thick, non-fermented grape juice. It was a specialty on the Greek island of Crete, and was referred to as epsima, as it is still called in Cyprus, by the Ancient Greeks. It is produced by cooking down must or moustos (Greek: μούστος Greek pronunciation: [ˈmustos]) for hours, until it becomes dark and syrupy.Musa, word derived from the Latin "Mustum Vinum" which means New Wine is the juice resulting from the crushing of the grapes, which formerly was going on with the "step on" them while now most are made with modern machinery. The colors vary from white to red, depending on the pigment of the grape skins that generated. While the nutritional value is large because it contains all the vitamins and antioxidants of grape.

In particular the must contains vitamins A and C, B vitamins, minerals like potassium, calcium, phosphorus and iron while our attaches 80 calories per 100g. Furthermore we must emphasize that the must from grapes and especially the dark red contains powerful antioxidants like resveratrol, which helps reduce the L.D.L. cholesterol and the risk of developing cardio diseases. It also contains flavonoids which are also offered cardio protection action but also strengthen the immune system

Petimezi keeps almost forever, and it was one of the ancient sweeteners, along with honey. Its flavor is not just sweet, but much more complex, with slight bitter undertones. There are light colored syrups and dark colored ones. Both are dependent on the type of grape that is being used.

Etymology

The word petimezi comes from the Turkish pekmez which can refer to any molasses-like syrup from reduced fruit must.

The modern Cypriot word, epsima, was used for the compound by ancient Greek authors.

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 Athenian playwright Aristophanes references it in one of his plays. The Romans used must in cooking and they had different versions called sapa, defrutum, and carenum.

Nutricion

Rich in energy, natural source of iron and calcium. It contains no addition (preservatives, colorings, sugar). It is stored for a long time without refrigeration. It gathers most therapeutic ingredients of the grape, and one part molasses comes from five grape juice entirety or 6 parts fresh berry grape. The main sweetener in every Greek home before the "arrival" of the white sugar. Commonly used;unchanged as a small "breakfast shots" for instant energy and Iron

Nutritional value

(% per 100 g.)

Fat	0.4g
Carbohydrates	80.9g
Calories	33
Proteins	0.9g
Iron	1.2 mg
Phosphorus	40 mg
Calcium	74 mg

Uses

It 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.

See also

• Moustalevria

Further reading

• Harris, Andy Modern Greek: 170 Contemporary Recipes from the Mediterranean. Chronicle Books, 2002. ISBN 0-8118-3480-8 ISBN 978-0-8118-3480-3

External links

• Article on grape products from gourmed.com