Trader Joe’s MuhammaraPosted: August 20, 2015 Filed under: Trader Joe's Brand | Tags: 4 stars, Condiments, Hummus, mediterranean cusine, middle eastern cuisine, muhammara, pomegranate, Trader Joe's, Walnut 11 Comments
Every now and then, after Trader Joe’s comes out with a particularly weird or goofy food product, I get to feeling a little bit superior to Trader Joe’s – sort of like they’re my wacky next-door neighbor.
|What it is:||A hummus like spread made from|
|Price:||$2.99 for a 8 oz. tub|
|Worth it:||Yes. A delicious hummus substitute.|
“Pickle-flavored popcorn, TJ?” I’ll think to myself, shaking my head, “You’re just lucky I love you so much, you big goof!”
And without exception, every time I start to feel this way, Trader Joe’s turns around and absolutely embarrases me with a product that is elegant, nuanced, and grounded in a rich culinary tradition that I’ve never even heard of.
“What d’ya got this week, TJ?” I ask, sauntering into the store, “Another wacky popcorn flavor?”
“Actually,” Trader Joe’s casually informs me, “This is muhammara – a middle eastern condiment similar to hummus but made from walnuts and pomegranate juice. A product of ancient Syria, of course. Ahahaha – no, don’t try and pronounce it, you’ll just make yourself look silly.”
Yes, today we’re reviewing Trader Joe’s Muhammara – a delicious, hummus-like spread with a cool, dark red color and a smooth, gently earthy, mildly piquant taste.
Unlike hummus, that can taste a bit grainy or mealy due to the garbanzo beans it’s made from, muhammara is a blend of walnuts, roast red peppers, pomegranate juice, olive oil and bread crumbs. While that sounds like it would result in a weirdly lumpy or heterogenous texture, it couldn’t be more smooth and velvety – perfect for veggie dip, cracker spread, or pita filling.
The taste itself has quite a bit of the mildness of a red pepper roasted to softness, and only a subtle touch of the nuttiness of walnuts, and even less of the tart pomegranate flavor you might expect. In fact, muhammara is generally made with pomegranate molasses, much more similar to the pomegranate syrup we made up than mouth puckering pomegranate juice. As such, the muhammara also has an understated touch of sweetness to it that makes go down particularly smoothly.
Despite never hearing of it before, I enjoyed the hell out of my muhammara. It was good with pretty much whatever I tried it with, and made an excellent “before dinner” snack with just a handful of Triscuits I had at hand. I’ve always been a little bit ambivalent on hummus – which generally ears out it’s welcome with me after a few bites. Muhammara has all the qualities I like about hummus, the soft spreadable texture and cooling, snackable taste, with an added edibility and improved texture.
As you may have guessed from the walnuts and olive oil, muhammara shares hummus’ high fat content – but thta’s simply the nature of the beast. Buy a tub, enjoying it moderation, and you won’t regret it.
Would I Recommend It: If you like hummus, give this a try.
Would I Buy It Again: I do think so.
Final Synopsis: Just like hummus, but a little tastier.
Trader Joe’s Pomegranate VinegarPosted: February 13, 2014 Filed under: Condiments, Pomegranate, Vinegar | Tags: pomegranate, pomegranate glaze, Trader Joe's, vinegar 9 Comments
The little burgundy bottle of Trader Joe’s Pomegranate Vinegar has been staring me in the face for weeks now, daring me to buy it. I finally picked it up the other day, and I’ve really been wrestling with what the hell to do with it ever since.
Trader Joe’s Pomegranate Vinegar certainly isn’t the sort of product that you’re reaching for everyday in the kitchen. TJ’s seems to focus on two distinct categories of products – standard fare done in the Trader Joe’s style (soup, salad, bacon, etc) and exotic items designed to appeal to the gourmands and foodies of the world. Trader Joe’s Pomegranate Vinegar falls squarely into this second category. Unless you are living a very specialized sort of life, you’re going to find this a difficult product to just casually make use of from day to day.
Where I usually run into trouble in my comment section is with these more refined food products (ex: dolmas). As an Average Joe, I don’t have too much trouble wrapping my head around the minestrone soups out there, it’s the niche, world-cuisine stuff, the himalayan tuffle salts if you will, that usually leave me boggled. The advanced culinary spheres are only dimly known to me. I still only have a white belt in kitchen jujitsu. I tend to caramelize my simple syrups while other are already eating their crepes.
With that said, I purchased this vinegar knowing full and well that it might best me – but I was determined to give it my best shot. If you haven’t tried this vinegar yet, think of it as tasting like an apple cider vinegar, but with pomegranate instead of apple. A lot of pomegranate. This is a tremendously potent – and flavorful – vinegar, absolutely brimming over with the smells and tastes of pomegranate. The trouble, of course, is that pomegranate is a challenging flavor to incorporate into a meal. I’m mentioned this before, but I think the recent fad of throwing pomegranate flavoring around all over the place is foolhardy. Pomegranate is so tart that it’s just not that good when distilled down to it’s bare essence. Pomegranate seeds are one thing, I’ll gobble them by the handful, but take those seeds, squeeze the juice out of them, and mix it with a strong, acerbic vinegar and you’re talking about a very specific, very difficult flavor to incorporate in your dishes.
The vinegar bottle suggests trying it on salad or with chicken. I gave both of these a shot, and in both cases I found that the intense flavor was off-puttingly strong – almost medicinal in taste. But just laying on some lettuce leaves isn’t a pomegranate vinegar’s natural habitat, it was born to grace foods and dishes as exotic as itself.
So what is pomegranate vinegar rightly used for? Primarily, it would seem, as a condiment for fancy appetizers, as a dressing on carefully constructed salads or, and this one appealed to me, simmered down into a tangy glaze. In order to do full justice to this product, I felt that I must at least give the glaze a shot. After a little bit of searching I settled on this simple but elegant recipe from Il Fustino, and cooked it up with a dish of fresh grilled chicken breast.
The results were exactly what I’d been promised – a fruity, tangy glaze with considerable complexity and none of the acerbic or mediciney hang ups of the straight vinegar. Down right tasty, in other words – all the sweet flavor of pomegranate with just an edge of zing. Was I delighted? Yes. Am I a convert now? No.
To be honest, if I’m looking for a tangy, fruity glaze for my chicken, I’ll grab my bottle of Trader Joe’s Balsamic Glaze before I start stewing some up from vinegar. If TJ’s had released a Pomegranate Vinegar Glaze instead of a straight vinegar I might be singing a different song right now, as it is – this is a fine, well made vinegar, it just has an incredible narrow focus of use.
Would I Recommend It: Not unless you’re eating a lot of artisnal cheese or like to simmer your own glazes.
Would I Buy It Again: One bottle should about do me.
Final Synopsis: An intensely strong, pomegranate-infused vinegar perfect for making a glaze and maybe like one other thing.