Wow , what an amazing history behind the juicer. I never knew how far the hand pressed juicers have travelled. Loved the research in this one, Elli. The recipe is a cherry on the top, I do want to give this a go.
Thank you for this post. I have seen this machine in use numerous times and wondered about it. Now I know.
In Georgia, they are still used, but for pomegranate juice. They produce the most amazing juice, the bitter skins not crushed, due to some ingenious mechanics that are built into the machine, but pure sour-sweet juice. This pomegranate juice became a staple to keep me hydrated after a long day of sightseeing.
We still use these in India, even today. I will get you a photo of one in use next time I am at the market. The extraction, as you mentioned, is simple, highlights purity, and is always fast. In I(ndia I have seen them used for oranges, sweet limes, limes, and other citrus. The ability to switch fruit and mix the juices into a single glass is part of the function and caters to the wide variety of palates we have.
Thank you, Khaja. That is fascinating - especially the Georgian pomegranate connection. Georgian food has a very strong connection to pomegranates. It reinforces something that prompted this essay: that these machines were never simply “orange juicers,” but part of a broader culture of extraction, purity, speed, and refreshment across very different culinary worlds.
Brilliant fascinating article. A million thanks. 🙏
a million thanks to you, my friend
Wow , what an amazing history behind the juicer. I never knew how far the hand pressed juicers have travelled. Loved the research in this one, Elli. The recipe is a cherry on the top, I do want to give this a go.
Thanx. I so wanted to attach to Orange Korma but couldn’t figure out how to weave it in. I might use the korma recipe as an excuse to restack 😜
Haha...That's perfect excuse .
Thank you for this post. I have seen this machine in use numerous times and wondered about it. Now I know.
In Georgia, they are still used, but for pomegranate juice. They produce the most amazing juice, the bitter skins not crushed, due to some ingenious mechanics that are built into the machine, but pure sour-sweet juice. This pomegranate juice became a staple to keep me hydrated after a long day of sightseeing.
We still use these in India, even today. I will get you a photo of one in use next time I am at the market. The extraction, as you mentioned, is simple, highlights purity, and is always fast. In I(ndia I have seen them used for oranges, sweet limes, limes, and other citrus. The ability to switch fruit and mix the juices into a single glass is part of the function and caters to the wide variety of palates we have.
Thank you for this.
Thank you, Khaja. That is fascinating - especially the Georgian pomegranate connection. Georgian food has a very strong connection to pomegranates. It reinforces something that prompted this essay: that these machines were never simply “orange juicers,” but part of a broader culture of extraction, purity, speed, and refreshment across very different culinary worlds.
Purity is so aptly described. The juice is so flawless.