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How to make

Mulberries are spread on clean covers between June and August, after the leaves and external materials are separated, the mulberries collected from the covers are transferred to large mulberry cauldrons, the mulberries in the cauldron are crushed and left to boil on the fire of low-heat woods such as juniper and oak in the prepared stoves, the boiling mulberries are transferred to straining baskets placed on stone-carved crocks with handles, the straining process is done by putting weights on them and the mulberry pulp and must are separated. The musts are transferred to the must cauldrons and left to boil again, while the molasses is boiled, the must is boiled all at once, when the must is boiled, the decrease in the container is not filled with new must, the edges of the cauldron are wiped frequently with a clean cloth during boiling so that the molasses does not get soot. After the mulberry must is boiled, it is gradually divided into molasses bowls made of soil placed in chimneys, covered with thin gauze to protect it from external factors and left in the sun to thicken and gain consistency. The process that gives Elazığ mulberry molasses its dark color and consistency is completely natural, keeping it in the sun… The must left in the sun turns into molasses in 10-15 days, depending on the weather conditions, by darkening its color and gaining consistency. The mulberry molasses, which is filtered from the molasses bowls and transferred to storage containers, is ready for use after cooling down or stored by closing the lids.

Benefits:

It is very useful for anemic patients to take it as a food. It is especially good for stomach diseases and ulcers. It is used in asthma and bronchitis diseases, and to increase body resistance against cold. It is an energy store for athletes. It helps the intelligence and physical development of babies and children. It is a good carbohydrate and energy source due to its high sugar content. It also contains minerals intensively. It meets a large part of the daily calcium, iron, potassium and magnesium requirements in particular. It is recommended to include it in the diet of pregnant and breastfeeding women, tuberculosis patients and people in the recovery period due to its high amount of minerals and high absorption rates. One of the nutrients it is a very good source of is chromium. The chromium content of tissues decreases significantly during pregnancy, malnutrition and with age. Chromium is found in the structure of the glucose tolerance factor and affects insulin use and glucose metabolism. Considering that the amount of chromium in foods decreases significantly as a result of the refining process, the importance of chromium in molasses becomes even more obvious. Research shows that molasses is richer than honey in terms of thiamine, riboflavin and iron.