How did Romans sweeten food?

The Romans had a variety of ways to sweeten their food, though their options were more limited than what we have today. Here are some of the main sources of sweetness they used:

Honey: This was the most common sweetener, used in everything from cakes and pastries to sauces and drinks. Roman honey production was quite extensive, and it was a valued commodity.

Dates: These dried fruits were a popular source of natural sweetness. They were used in cakes, breads, and even as a filling for pastries.

Figs: Similar to dates, dried figs were a sweet treat and were incorporated into various foods and drinks.

Grapes: While grapes were primarily used for winemaking, they were also used as a source of sweetness, especially in the form of concentrated grape juice or "defrutum".

Carob: This pod-like fruit offered a mildly sweet flavor and was used as a sweetener in various dishes.

Other Fruits: Romans also used other fruits, like pomegranates, apples, pears, and cherries for their sweet flavor.

Honeycomb: While not as readily available as regular honey, Romans also enjoyed the sweetness of honeycomb, which they considered a luxury food.

Syrup: Romans made syrups from various fruits, including grapes, figs, and dates, to add sweetness to their food and drinks.

It's important to note that Romans didn't use refined sugar as we do today. This was not introduced to Europe until the Crusades, bringing sugar from the Middle East. Their sweeteners were naturally occurring and often had a more complex flavor profile than refined sugar.