TAZAHAshta Cream 6oz (170g) For Cooking Baking Desserts - Easy Open Can

Very good

When I shake the can it sounds like it's a major water inside of it it's not as thick as it's supposed to be so I'm not very happy

This is so delicious and added a little sugar and butter it’s so amazing. I eat this with a tortilla or a crusty bread.

I don't have much familiarity with Ashta cream, but I greatly enjoy Middle Eastern desserts and flavors, so when this came up to review I decided to give it a try!Ashta is most similar texturally to the clotted cream that is served with scones at English teas; it's a very thick stabilized whipped cream, often with orange blossom or rose flavor added to the cream. There are a variety of traditional methods for making Ashta - either curdling a mixture or even using bread! - but the "cheater's" method typically leverages a combination of heavy cream, milk, corn starch, and sugar.Looking at the variety of wholesome methods to make fresh ashta, I found it a bit disappointing that the first ingredients in the canned version were water and hydrogenated palm oil. Generally, I try to avoid palm oils in products where it isn't required - its inclusion here I would assume is for the creamy mouthfeel and to keep it semi-solid state at room temperature. While I'm sympathetic with the challenges of trying to make a shelf stable version of a product like this, in the future I would avoid this brand and make Ashta leveraging one of the other methods in the pursuit of sustainability.I used the Ashta cream as a filling in Warbat bil Ashta (also known as Shaabiyat), which is a cousin to baklava in the sense that it is layers of phyllo and ghee cut into squares, folded over a small amount of ashta cream and then topped with a simple syrup after baking.I didn't add any additional flavor to the Ashta itself to get a true taste. The consistency was thick enough to spoon into the fold-overs, and while I had some leakage in the oven the cream stayed relatively thick. It added a nice creamy texture to the dessert, and as noted above, I found both the flavor as well as the texture to be similar to a slightly more liquid clotted cream.All in all, this is a reasonable shortcut to including ashta cream in your baked goods, but it's important to be mindful of the ecological impact of palm oil, particularly as the manufacturer doesn't share information about their sourcing practices here. Given those concerns and the price for the small 6oz single can size, I likely wouldn't reorder this product - but I'll definitely continue to explore adding ashta into my desserts, as it's delicious!

This had very good flavor

I like ashta cream for its denseness and neutral flavor.I macerated cutup strawberries, raspberries, and blueberries in sugar and after they had soaked for about an hour, I mixed them with the ashta cream and topped with chopped pistachios. It was delicious. The ashta cream added some heft to the dessert; so much better than a light whipped cream. It made it more substantial.

The Tazah Ashta Cream is a sad knockoff of legit ashta cream. Real deal ashta cream is a luxuriously rich and creamy, thick clotted cream traditionally made by skimming off the thin skin that forms on the surface of boiling milk, over and over again. Since most people don't have time for that, it's not hard to make ashta cream using whipping cream, milk, cornstarch, and sugar. I hoped this cream would be a quick and easy, shelf-stable option, but it was a mouthful of woe. The cream was not only unsweetened (or if it was, it was lost upon me), but the flavor was more akin to powdered milk than it was to a tasty cream. The consistency was also weird...it was like a loose canned pudding and while it was smooth, it wasn't very good to put on anything. I tried whipping it and adding some sugar to see if it would improve it at all, and that did nothing. It wasn't something we wanted to finish, ended up tossing out, and is something I wouldn't recommend.

This is my first time trying this cream I didn't know anything about it, I looked online to see how I could use it so I could have the best outcome, I put the can unopened in the refrigerator waited until it got cold I put it into a bowl and used a hand mixer then I added honey and dewberries to the cream, I didn't eat it with anything else, it was nice and smooth sweet and I definitely would try this again and try a different recipe.