Also called “date molasses” or “date honey”, the syrup dates is the juice obtained from pitted, cooked and pressed dates. Its brown color and syrupy texture recall those of Maple syrup. To taste, there is a slight flavor of dates, but especially that of caramel due to cooking.
This 100% natural sugar is starting to break through in organic stores: it meets the demand for unrefined and healthier products. Be careful, you can find date syrups on the internet in which sugar and additives have been added… Look at the ingredients and prefer the organic versions.
What are its main strengths?
“Unlike white sugar which only contains sucrose, date syrup retains the fruit’s minerals and in particular potassium, which is involved in muscle contraction, anti-stress magnesium, anti-fatigue iron, and calcium, important for bone strength. “ says Marie-Laure André, dietitian nutritionist, and glycemic index specialist. An interesting cocktail even if it is only consumed in small quantities.
“Less calories than white sugarabout 300 Cal per 100 g against 400, it allows tolighten up the dessertsespecially since we tend to put less because it is more fragrant” adds the expert.
Is it very sweet?
“Yes, it is mostly made up of sugar and its glycemic index is high, around 70” , recalls Marie-Laure André. No question therefore of tasting it with a spoon. It is used sparingly, like other natural sugars: honey, agave syrupkitul sap… “It is recommended not to exceed 25 to 50 g of sugar per day, but 1 tablespoon of date syrup already provides half” , underlines the dietician. We will therefore avoid associating it with a sweet product such as fruit juice or a slice of brioche, and we will prefer it with plain yogurt or wholemeal bread.
How to use it ?
In the Middle East, where it originates, “it is used to prepare a popular drink called jallab, served with crushed ice and pine nuts or pistachios, very refreshing in summer!” , explains Fadia Zeidan, Lebanese cook, author of Lebanon, all the basics of Lebanese cuisine, ed. Mango.
But you can also try it in the kitchen. Instead of sugar in a cake batter, it brings softness, color and flavor. In the savory version, it enhances the marinades of duck or salmon, for example, and delicately flavors the vinaigrette with a endive salad or chew with nuts.
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