Black treacle
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Black treacle
Is this readily available here-perhaps some sort of molasses?
- Roger O
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Yes! Ask for mélasse noire de canne à sucre
However, you may have to go to the nearest "bio" shop to find it.
The most common ones available look like this
The PRIMEAL is more common (Swiss import to France!!) which I know best.
The NOVITA is a French (I think) bio product - probably "Dom Tom".
I found this one also but I don't know it.
I know I've seenTate & Lyle's molasses (black treacle) somewhere around, but can't remember where..
probably someone else can help?
However, you may have to go to the nearest "bio" shop to find it.
The most common ones available look like this
The PRIMEAL is more common (Swiss import to France!!) which I know best.
The NOVITA is a French (I think) bio product - probably "Dom Tom".
I found this one also but I don't know it.
I know I've seenTate & Lyle's molasses (black treacle) somewhere around, but can't remember where..
probably someone else can help?
Last edited by Roger O on Sat 07 Nov 2009 18:40, edited 2 times in total.
I deal in Logic!
"Magic" is applied science far in advance of our current technology.
"Magic" is applied science far in advance of our current technology.
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- Roger O
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- Roger O
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Ah... I use "rough" black molasses in the fermentation process of my own
"liqueur de figues" for that special "catching at the throat" effect!
Much more effective than ordinary white or brown sugar!!
A bit like the difference between "French" and "Indian" curry preparation!
"liqueur de figues" for that special "catching at the throat" effect!
Much more effective than ordinary white or brown sugar!!
A bit like the difference between "French" and "Indian" curry preparation!
I deal in Logic!
"Magic" is applied science far in advance of our current technology.
"Magic" is applied science far in advance of our current technology.