Chios Soumada

Soumada is more widely known as Almond Juice or Almond Drink, names that highlight its primary raw material. Its historical root goes back to Byzantine times, when it is said to have been known as “thiasion,” deriving from the ancient word “athasia,” which meant almonds. Chian soumada, like other Greek variations (e.g. from Crete), stands out for the use of almonds (usually a combination of sweet and bitter almonds) and the production of a concentrated syrup that is diluted, in contrast to simple almond milk.

As a traditional soft drink, the production of Soumada in Chios is directly linked to the cultivation of the almond tree on the island. Although Chios is mainly renowned for its mastic and citrus fruits (Chios Mandarin PGI), it also has areas with almond orchards, providing the raw material for this traditional juice. The production of Soumada is not limited to a specific geographical zone of the island like mastic, but forms part of the broader urban and rural gastronomic tradition of Chios, with workshops historically operating also in the town of Chios.

The traditional method of producing Soumada belongs to the category of syrups or sugary extract juices. The process is an art that requires care in order to achieve the desired aroma and the correct texture:

1. Preparation of Almonds: The almonds (often a combination of sweet and a few bitter almonds for the characteristic aroma) are peeled after being scalded in hot water.
2. Grinding and Extraction: The cleaned almonds are ground and then boiled with water, allowing their aromas and components to be extracted.
3. Filtration: The mixture is carefully filtered so that the solid residues are removed and a dense, white liquid is obtained.
4. Syrup Formation: Sugar and glucose syrup are added to the extract and the mixture is boiled again until it acquires the desired concentrated texture and sweetness, creating the soumada syrup. The addition of bitter almond is crucial, as it contains amygdalin, which imparts the characteristic intense aroma, although commercial products may simply use flavoring. Traditional production did not include preservatives or colorants, although modern commercial versions may contain potassium sorbate and titanium dioxide (E171) for preservation and a white color.

Chios Soumada has a significant cultural and economic impact, forming part of the network of local traditional products of the island, together with Mastiha, Mandarinade and Sour Cherry Drink. Its production strengthens the local economy and agricultural output (almond cultivation). In addition, it contributes to the preservation of the cultural identity and gastronomic heritage of Chios, as it is an inseparable treat at social events. Its commercial distribution in glass bottles by local cottage industries and small manufacturers (such as the historic Korakis company) turns it into a souvenir and ambassador of Chian tradition beyond the island.

The history of Soumada in Chios dates back to Byzantine times, confirming the long presence of this “almond drink” in the Mediterranean diet. The word “Soumada” comes from the Latin sumada, perhaps with roots in the ancient name for almonds. Its spread in Greece is attributed mainly to the Greeks of Asia Minor, especially from the region of Antalya, who brought it to Chios and Crete. In Crete, in fact, it was the quintessential “wedding treat”. In Chios, the production of Soumada became more systematic through local small industries that were founded in the early 20th century, such as the Korakis company, which started around 1935 with the production of sweets and later added traditional syrups to its products.

Soumada in Chios is inextricably linked with joyful occasions and the customs of marriage and engagement, as is the case in other parts of Greece. Its white colour, which symbolizes purity and joy, makes it the quintessential wedding drink. As a treat, it seals moments of happiness, and serving it to guests is a tradition that continues to this day. It is no coincidence that the wish “Stis soumades sou!” (“To your Soumadas!”) is used to wish someone to experience further joys similar to those of marriage. In Chios, it is often served together with traditional coriander rusks, creating a classic flavour combination.