In ancient Greece, must condensed by boiling was called siraion (σίραιον) and was used as a sweetener in the kitchen in various recipes (and as a syrup over teganitai (pancakes)). From the Greeks, the Romans in ancient Rome also used the condensed must in cooking, as a sweetener. Must was boiled in lead or bronze kettles into a milder concentrate called defrutum or a stronger concentrate called sapa. It was often used as a souring agent and preservative, especially in fruit dishes.