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Organic and natural range

Natural Fruit Molasses (Shireh), Tahini and Pomegranate Molasses

Zaal Market natural fruit molasses (shireh) is concentrated under vacuum at a gentle 40–60 °C, so it does not burn or turn bitter and keeps the clear color and natural aroma of fresh fruit. The syrups come with a laboratory analysis sheet, and no sugar, starch or industrial preservative is added. Alongside single-fruit syrups and the three-syrup blend you will find pure sesame tahini and traditional pomegranate molasses for a healthy Persian breakfast.

All Zaal Market products

Wholesale and bulk syrups

For bakeries, cafés, shops, distributors or factories: Zaal syrups in bulk packaging, retail jars or under your own brand, with a lab analysis for every batch.

Guide to buying natural fruit molasses

Traditional fruit syrups are among Iran's most valued natural sweeteners. The biggest problem in the market is the cooking method: long boiling in open pots above 100 °C caramelizes the sugars, darkens the color and gives a burnt, bitter taste. All Zaal natural fruit molasses is concentrated under vacuum at a gentle 40–60 °C, without boiling, so the aroma of the fruit stays intact.

These products are foods and are not a substitute for medicine or medical advice.

Zaal syrups compared

Syrup Made from Taste and texture Suggested use
Grape syrup Fresh, high-quality grapes Lively sweetness, slightly stretchy Breakfast with tahini, halva, sweets
Date syrup Fleshy, sweet dates Thick, deep caramel taste Instead of sugar in cakes and hot drinks
Mulberry syrup High-quality white mulberries Pleasant, mild fruity taste A gentle sweetener for snacks
Fig syrup Figs Soft texture, distinctive aroma With cheese, oatmeal and warm bread
Three syrups A blend of three fruit syrups Balanced taste and thickness An everyday start to the day

The Zaal range

  1. Date syrups: For people who like a thick syrup with a caramel note, Persian date syrup is an impressive choice. For frequent kitchen use there is the economical date syrup 1kg, and the lighter date nectar is handy for sweetening drinks.
  2. Grape syrups: One of the most traditional Iranian products, available as Persian grape molasses and as grape molasses 1kg. A classic with butter and traditional bread.
  3. Mulberry and fig syrups: White mulberry molasses has a delicate sweetness, and fig molasses brings a special aroma to the breakfast table.
  4. Three syrups and tahini: Three fruit molasses blends three syrups in equal parts. For a traditional breakfast there are pure sesame tahini, the ready mix tahini and date syrup, and sweet-sour Persian pomegranate molasses.

How to recognize natural fruit molasses

  • Natural color: Syrup concentrated under vacuum is clear and amber to light brown, never cloudy, burnt or tar-black.
  • Real fruit taste: On the first taste you should notice real grape, mulberry or date, not just a harsh sweetness of glucose or white sugar.
  • Stable texture: Good syrup flows but is not watery. At room temperature it neither hardens quickly nor smells sour.
  • Fine crystals in the cold: Very fine crystals can form in natural syrup in cold weather. This is natural glucose from the fruit and disappears with gentle indirect warming.

Storage

Zaal syrups contain no anti-mold preservative, so keep the bottles in a dry, cool place out of direct sunlight. Always use a clean, dry spoon: even a drop of water in the bottle can start fermentation. After opening, keep it at moderate kitchen temperature or in the fridge.

Buyers abroad can send an inquiry through our international order page.

Frequently Asked Questions

Do Zaal syrups contain added sugar?

No. All Zaal syrups are 100% fruit, with no white sugar, industrial glucose or preservatives, and they come with a laboratory analysis sheet.

What is the advantage of vacuum concentration over traditional boiling?

Under vacuum the water evaporates at a steady 40–60 °C, so the fruit sugar does not burn or turn bitter, and the clear color and freshness of the fruit are kept.

Why do natural syrups form fine crystals in the cold?

Very fine crystals are natural glucose from the fruit crystallizing in cold weather. Unlike industrial sugar, they melt again with a little indirect warming.

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