Search locations or food
OR
Sign up

What to eat in South America? Top 4 South American Syrups

Last update: Sat Feb 15 2025
TABLE OF CONTENTS

Best South American Syrup Types

01
Algarrobina
Ate it? Rate it
Wanna try?
Add to list

Algarrobina is a thick syrup extracted from the black carob tree native to Peru, very similar in appearance to molasses. According to the Peruvians, it has various health benefits due to its high protein and vitamin content, some of which include curing anemia and clearing up bad complexion.


It is very popular in Peruvian cuisine and can be used in cocktails, smoothies, or added to milk.

02
Ate it? Rate it
Wanna try?
Add to list
MAIN INGREDIENTS

Arrope de mora is an Ecadorian traditional syrup or preserve made from blackberries, popular in other South American countries. The term "arrope" refers to a variety of sweet, syrupy products traditionally made by reducing fruit juice, most commonly grape, until thick and syrupy.


In the case of "arrope de mora," blackberries are used instead of grapes. The process involves cooking down the blackberries with sugar to create a thick, sweet concoction. It's often used as a topping for desserts, pancakes, or ice cream, and can also be added to beverages or used as a sweetener.

03
Ate it? Rate it
Wanna try?
Add to list

Miel de chancaca is a syrup made from chancaca, which is an unrefined sugar derived from sugarcane juice. It is commonly used in South American cuisine and is especially emblematic of Peru. The primary ingredient is chancaca, which is typically sold in solid blocks.


Usually, chancaca is mixed with additional ingredients, such as orange peel, cinnamon sticks, cloves, and sometimes even a bit of sweet potato or pineapple rind, to make the syrup. The latter ingredients are used to infuse the syrup with more flavor. 
04

Sugar Syrup

DEMERARA-MAHAICA, Guyana
n/a
Ate it? Rate it
Wanna try?
Add to list

Demerara syrup is a sweetener made from demerara sugar, which is a type of raw sugar with a large grain and a pale amber color.


It originates from the area around the Demerara River in Guyana but is now produced in various other countries as well. The sugar retains some of the natural molasses, giving it a toasty, caramel-like flavor that is richer and deeper than regular white sugar. 

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
South American Syrups