Attar (syrup)

Attar (also known as Ottar or Atar) is a type of syrup used in various cuisines around the world. It is often used as a sweetener in desserts and beverages, and is particularly popular in Middle Eastern cuisine and South Asian cuisine.

History

The use of attar as a sweetening agent dates back to ancient times. It is believed to have originated in the Middle East, where it was used in traditional Arabic cuisine. From there, it spread to other parts of the world, including South Asia, where it became a staple ingredient in many traditional dishes.

Production

Attar is typically made by boiling sugar in water until it reaches a syrupy consistency. The mixture is then cooled and stored for use. Some variations of attar may also include the addition of flavorings such as rose water, saffron, or cardamom.

Uses

Attar is used in a variety of dishes and beverages. In Middle Eastern cuisine, it is often used in desserts such as baklava and kanafeh. In South Asian cuisine, it is commonly used in sweets like jalebi and gulab jamun. It is also used in the preparation of traditional beverages like sharbat.

Health Effects

While attar is a source of calories and can contribute to the overall sweetness of a dish, it is also high in sugar, which can have negative health effects if consumed in excess. It is recommended to consume attar in moderation as part of a balanced diet.

See Also

• Syrup
• Middle Eastern cuisine
• South Asian cuisine
• Sugar