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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.
| Small sardines or anchovies1 part by weight | Whole, with the guts; Kavian and Nateghi also tested tuna[kavian2022] |
| Water1 part by weight | [kavian2022] |
| Salt15–35 % of the mix | Traditional sauces measured 7.4–17.1 % salt[kavian2022][ghayoomi2024] |
| Mustard10 % of the strained liquid | Roasted mustard, fennel and pepper in the traditional finish[kavian2022][ghayoomi2024] |
| Starter | spontaneous, according to Ghayoomi et al. 2024, who say fish fermentation in general depends on spontaneous fermentation |
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
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 °CReported[ghayoomi2024][kavian2022] | Ferment, stirring every day |
| Salt | 15–35 %Reported[kavian2022] | Mix the fish with salt and water |
| Acidity | pH 5.4 → 6.5Measured[ghayoomi2024] | Ferment, stirring every day |
Mahyawa ferments for only about a month, far shorter than the 5 to 18 months given for Thai nam pla, and it is finished with roasted mustard and spices and set in the sun. Its salt is often lower, and very high histamine has been measured in it.
Histamine is the main hazard. Codex caps fish sauce at 40 mg histamine per 100 g, and the EU at 400 mg/kg. In 66 traditional mahyaveh samples, histamine ran from none detected to 7916 mg/kg. An untreated control batch in a lab test measured 16 339 mg/kg on day 30. Cooking or freezing cannot remove histamine once it has formed (FDA). Salt was 7.4–17.1 % in traditional sauces, while Codex expects at least 200 g/L (20 g per 100 ml). In one lab trial, more salt and longer fermentation lowered microbe counts, including Enterobacteriaceae, but in a 12.65 % lab batch histamine-forming bacteria and histamine still rose over 40 days. That batch stayed at pH 5.39–6.50, above the pH 4.6 minimum the FDA lists for Clostridium botulinum. The FDA also lists it as able to grow at up to 10 % salt in the food's water, so salt at the low end of the 7.4–17.1 % range is no barrier to it in a closed jar. No source tests a home method, so treat the steps here as a record, not instructions.
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 no quality control measures are applied in its traditional production. Zarei and colleagues studied the chemical and microbial properties of 66 local sauces in 2012. Laboratory studies since 2019 have tested spice oils on its histamine, and salt, fish type and fermentation time on its microbe counts.
