Mulberry doshab (mulberry bakhmaz)
An ancient delicacy made by thickening white mulberry juice: its composition, uses and measure.
Mulberry doshab — or mulberry bakhmaz — is a thick, sweet syrup made mainly from the thickened juice of white mulberries. For centuries it has been used in many cultures both in the kitchen and in folk medicine.
Doshab is considered a powerful source of energy. It is said to contain minerals such as iron, calcium, zinc and magnesium, as well as antioxidants. That is why, in folk tradition, it is taken as a restorative in the winter months and in times of fatigue.
In the kitchen, doshab is a natural sweetener: it is used in place of sugar in sweets, doughs and drinks, giving food its own deep flavour. Doshab can also be stirred into water and drunk.
Traditionally, mulberry doshab is used for coughs, colds and sore throats, as well as to ease digestion.
Doshab is a concentrated source of natural sugar, so it should be used in moderation. People with blood sugar problems, and anyone wishing to use it for medicinal purposes, should first consult a doctor.
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