Description
A sweet, thick syrup made by simmering crushed dates with water until reduced.
Technical
The process hydrolyzes date polysaccharides into reducing sugars, then Maillard reactions between these sugars and amino acids produce flavor compounds and browning. The syrup remains acidic (pH≈4.5) due to organic acids in dates, aiding preservation.
Science
Primary Reaction
water evaporation (reduction) and Maillard reaction
Sensory Profile
Aroma ()
sweetcaramelnuttyfruitywarmhoney-likemolassestoastedspicyearthy