Traditional Pomegranate Molasses: Citric Acidity & Salivary Amylase
An organic acid and digestive biochemistry evaluation of Traditional Pomegranate Molasses (Nar Ekşisi), investigating natural citric-malic acidity and salivary amylase activation.
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Author
Salih Demir, MSc(MSc in Pharmacognosy & Ethnobotany)
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✓ Medically Reviewed
Dr. Elena Vance, ND(ND (Naturopathic Doctor), Board Certified CNS)
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Traditional Pomegranate Molasses: Citric Acidity & Salivary Amylase
Figure 1: Phytomolecular Mechanism and Bioactive PathwaysFigure 1: Organic acids in slow-reduced pomegranate juice stimulating salivary and gastric secretions while blunting post-meal glycemic excursions.
The Glossy Black Essence of Southern Anatolian Kitchens
In Antakya and Gaziantep, wild, sour pomegranates (deve dişi or ekşi nar) are crushed into sour must and reduced for ten hours in wide copper basins over wood fires into Hakiki Nar Ekşisi (Authentic Pomegranate Molasses). Unlike industrial imitations made with glucose syrup and citric acid powder, genuine Nar Ekşisi contains zero added sugar.
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