Date
Phoenix dactylifera · Medjool dadel · Deglet Nour
Date: what every chef needs to know
Dates are the fruits of the date palm, with over 300 cultivars. Medjool (large, soft, caramel-like) and Deglet Nour (smaller, dry, nutty) are the most widely consumed commercial varieties. The sugar content of dried dates is 60–80% (glucose 33%, fructose 32%, sucrose 8%). The glycaemic index is lower than expected (GI 42–62) due to fibre and fructose metabolism. Sulphur dioxide (E220) is used as a preservative in commercial dried dates — sulphite is an EU-14 allergen and must be declared when present at concentrations above 10 mg/kg. Unsulphured dates contain no SO2. Fresh dates are crunchy-yellow and less sweet than ripe dates. Dried dates are a sugar substitute in baking: pureed Medjool replaces cane sugar 1:1 by weight.
Date: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (gedroogd) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (gedroogd).
Date: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Date: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Pit remove, stuff with geitenkaas of almond-pindakaas for elegant amuse.
2:1 dates+water, blenden after wellen (1 hours cold water). strain for clear stroop.
Medjool pureed + beetje water: 1:1 alternative for rietsuiker in brownies and energieballen.
whole dates (pit verwijderd) laatste 30 min meestoven for sweet-savoury evenwicht.
Date: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Date: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Harvest season October to January (Arabian Peninsula, North Africa, California). Dried product available year-round.
Date: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Date: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Date
Are all dates sulphite-free?
No. Commercial dried dates are sometimes treated with sulphur dioxide (E220) as a preservative. Sulphite is an EU-14 allergen above 10 mg/kg: declaration is mandatory on the label. Unsulphured or preservative-free dates are sulphite-free. Always check the label for guests with sulphite sensitivity.
Why are Medjool dates more expensive than Deglet Nour?
Medjool dates are hand-harvested in clusters of 10–20 fruits per picker. They are larger, softer and richer in flavour due to higher moisture content. Deglet Nour (Algeria, Tunisia) is machine-harvested, drier, less expensive and suited to dry preparations.
Can I use dates as a sugar substitute?
Yes. Blended Medjool dates (blended with a little water to a paste) replace cane sugar 1:1 by weight in baked goods. They add extra moisture and a fibre boost. The glycaemic index is lower than sugar (GI 42–62 vs sugar GI 65). Suitable for sugar-free and paleo recipes.
At what temperature should you store Date?
Store Date at Gedryd: 15-20°C room temperature of 0-4°C coolkast, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Date professionally?
The primary professional technique for Date is Raw snack at koud for direct. Always verify core temperature with a calibrated probe thermometer.
Does Date contain allergens?
Date is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
