Petimezi (Greek: πετιμέζι Greek pronunciation: [petiˈmezi]), also called epsima (έψημα) and in English grapemust or grape molasses, is grape must reduced until it becomes dark and syrupy.
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.
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.
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).
Before the wide availability of cheap cane sugar, common sweeteners in Greek cooking were petimezi, carob syrup, and honey.
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