Nabat (candy)

Nabat Persian: نبات, romanized: nabāt [næˈbɒːt]), also known as navat, navot, kinvashakari, Persian sugar is a type of rock candy^[1] popular in Middle East, Near East and Central Asia, particularly Uzbekistan and Iran. Nabat is prepared from sugar syrup (consisting of over 99% sucrose) and can be colorless or range from white to brownish-yellow.

Novvot (nabat) crystals in a bowl

Novvot at Samarkand market

Strings of novvot (Persian sugar)

Preparation

To make novvot, liquid (water^[2] or grape juice^[3]) and white sugar are boiled, and then poured to a container with threads or sticks, around which novvot crystals form over the period of three days of cooling down.^[2][3] The threads could be made from eggs.^[2] For flavoring, saffron or (less often) honey are sometimes added.^[3][4] The former results in more bitter and golden-colored product.^[3] Other food coloring substances are sometimes used, which can raise food safety issues in case of the usage of unauthorized substances by small producers and vendors.^[4] The process usually results in formation of colorless, white or brownish-yellowish rock candy.^[2][3][4]

Novvot is 99% recrystallized sucrose formed from saturated syrup.^[2][3]

Nutrition

Novvot has a similar caloric value to that of regular sugar. Uzbek novvot has been described as healthier than regular processed white or cane sugar on its own, as it contains about 60% natural monosaccharide fructose from the fruit juice used in its manufacture that does not require insulin for absorption, making it less harmful for diabetics.^[3]

In traditional medicine

According to folk beliefs and practices of traditional medicine in regions where novvot is popular, it is seen as a healthy type of snack, helpful for digestive problems, lactation and the restless legs syndrome.^[3][5][6]

Economy

In Iran, most nabat is produced in the Razavi Khorasan province, where in the 2020s over 210,000 tons of nabat was produced yearly.^[6]

Cultural significance

Novvot is popular in Middle East, Near East and Central Asia, particularly Uzbekistan and Iran (in the latter, the term nabat is more often used).^[2][3][4][5] It has roots in Persian cuisine.^[7] It is often served together with tea during teatime or used as a sweetner for tea and other hot beverages.^[8][5][6] Traditionally, navvot was made by dedicated merchants in local settlements, rather than individual families.^[3]

Novvot has been described as one of instances of Uzbekistan's intangible cultural heritage by UNESCO.^[2]