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Sauces and condiments from Southern Iran
Small sardines or anchovies are mixed with salt and water and left to break down for about a month, stirred every day, until a brown liquid forms. The liquid is strained, mixed with roasted mustard and other spices and set in the sun for about two weeks. Made in 4 steps over 35 days – 55 days. The longest step, ferment, stirring every day, takes 25–40 days (Ghayoomi H 2024) and runs at 37–39 °C (Ghayoomi H 2024). Salt is 15–35 % (Kavian F 2022). Lactic acid bacteria and Streptococcus, Micrococcus and Bacillus do most of the fermenting.
| Main step | 25–40 daysReported[ghayoomi2024] | Ferment, stirring every day |
|---|---|---|
| Temperature | 37–39 °CMeasured[ghayoomi2024][kavian2022] | Ferment, stirring every day |
| Salt | 15–35 %Measured[kavian2022] | Mix the fish with salt and water |
| Acidity | pH 5.4 → 6.5Measured[ghayoomi2024] | Ferment, stirring every day |
| 1 part by weight | Small sardines or anchovies · Whole, with the guts; Kavian and Nateghi also tested tuna[kavian2022] |
| 1 part by weight | Water[kavian2022] |
| 15–35 % of the mix | Salt · Traditional sauces measured 7.4–17.1 % salt[kavian2022][ghayoomi2024] |
| 10 % of the strained liquid | Mustard · Roasted mustard, fennel and pepper in the traditional finish[kavian2022][ghayoomi2024] |
| Starter | spontaneous |
Total time across the recorded steps: 35 days – 55 days
What changes: Whole small fish go into salty water, which starts to draw water out of them
Output: fish in salty brine.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mahyawa ferments for only about a month, far shorter than the 6 to 18 months of Southeast Asian fish sauces, and it is finished with roasted mustard and spices and set in the sun. Its salt is often lower, which makes histamine a real problem.
Histamine is the main hazard. Codex caps fish sauce at 40 mg histamine per 100 g, and the EU at 400 mg/kg. Traditional mahyaveh samples have held up to 7916 mg/kg, and a lab batch reached 16 339 mg/kg by day 30. Salt at 7.4–17.1 % in traditional sauces is below the 200 g/L Codex expects; more salt and longer fermentation lowered microbe counts, including Enterobacteriaceae.
Hazards the sources name: Enterobacteriaceae (up to 4.4 log cfu/ml at 15 % salt and 30 days; fewer with more salt and time); Histamine-forming bacteria (3.00 → 4.58 log cfu/ml over 40 days).
Every number is labelled with how it is known. How this atlas is made
Mahyawa is traditional in the southern provinces of Iran, including Fars and Hormozgan, and is made in households with no quality controls. Zarei and colleagues surveyed 66 local sauces in 2012, and laboratory studies since 2019 have tested salt, time and spice oils to cut histamine.
