The Steam Of Warm Honey

?All the houses in Jijona smelt of the steam of warm honey,? wrote Francisco Mart?nez Monti?o, chef to Felipe II, in his book ?Conduchos de Navidad? published in 1585.

He describes the food given to an embassy from Japan in Alicante, at Christmas 1584. The desserts included turr?n from Jijona and Alicante. Mart?nez Monti?o was surprised to hear that the Japanese princes were already familiar with the delicacy, for they ate it every year in Japan: the enterprising jijonencos had already cracked the overseas market.

The origin of turr?n is disputed, with claims made for the Ancient Greeks, Jews and Arabs. Moorish origin seems to be the most likely, as nuts and honey are the key ingredients of Arabic sweetmeats. What is clear is that it was produced in Jijona before the 14th century, especially in Arab and Sephardic Jewish communities. The first written record of turr?n dates to the 14th century. The jijonencos seem to have been the first to systematically manufacture and commercialise it.

The name turr?n is believed to derive from torrar, meaning to roast, from the Latin torrere.

Thanks to Diane, who smelled the steam of warm honey in the 21st century, and reminded me.

By the way, Theresa’s A-Z of Spanish Christmas is posted at Expatica.com