Punica is actually a living product. Although it is bottled after the harvest, it continues on living. At the beginning, its sweet and sour flavors are tasted strongly.  The fresh product has a dominant fruitiness and a bright, very lively red color.

As the product ages, the sweet and sour flavors round up, allowing the complex tastes of the pomegranate become prominent. Its pungent taste retreats and a balanced mature flavor takes its place.  Punica’s color changes into a deeper red/burgundy in time.

The chefs who prefer Punica, utilize the aged and the fresh products in varying areas.

Aged Punica pairs very well with salted aged cheese, sea food, meat marinades and strawberries. On the other hand, fruity young Punica goes well with desserts, cocktails, breakfast and fresh cheese. Also, one can make pomegranate juice by mixing it with water in 1/3 ratio.

Each product enriches salads, meat and vegetable dishes with its specific composition. But the main factor in determining which Punica to use and where to use it, is actually the user’s own preference.