Syrup

The history of maple syrup is a long one: it is said that the early settlers in Canada learned about sugar maples from Native Americans. There are numerous claims explaining the original discovery. Some say that a chief threw his tomahawk... READ MORE

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... READ MORE

Sugar beet syrup sold under the name Rheinisches Zuckerrübenkraut refers to the all-natural, concentrated juice of freshly harvested sugar beets from the German Rhineland-Palatinate region. It is made without the use of any additives... READ MORE

Golden syrup is a beloved British syrup made from sugar cane and sugar beet juice, commonly used as a sweetener. It is amber-colored and thick, resembling honey, and often used as a substitute for it. Golden syrup is often found in recipes for cak... READ MORE

Suikerstroop or treacle is a thick, sticky, dark brown syrupy liquid that is 100% derived from sugar beet or sugar cane, after the extraction of sugar crystals. It is high in sugar, with a minimum amount of 70%, and has a sweet, salty and... READ MORE

Soumada is a non-alcoholic, syrupy, almond-based beverage that is produced on the island of Crete. It is made with a mixture of fresh, locally-grown almonds, sugar, and water, which is simmered in sugar syrup to create this signature Cret... READ MORE

Orgeat is a French-style almond syrup that is best known for its use in tropical cocktails. It is made with ground blanched almonds, water, and sugar, while the flavorings often include rose or orange blossom water. Although it is nowaday... READ MORE

Glyko triantafyllo Agrou is a concentrated syrup made from rose petals of the Rosa Damascena variety which is cultivated in Agros (a small village in the region of Pitsilia) for more than a hundred years. Other ingredients used in the pro... READ MORE

Jabukov pekmez is a traditional Bosnian apple syrup made by cooking down a cloudy apple juice known as "šira." The juice, extracted by crushing and pressing apples, is slowly simmered over low heat until it thickens into a viscous, dark bro... READ MORE

Sharab el toot (Syrian mulberry syrup) is a traditional and beloved drink, especially popular in Damascus. Made from red mulberries, the syrup boasts a rich, deep red color and a sweet, tangy flavor. The preparation involves soaking the mulberries... READ MORE

Mizuame is a traditional ingredient that's most commonly used as a sweetener that's added to wagashi sweets in order to give them a shiny sheen. Similar in flavor to corn syrup, mizuame is made by converting starch into sugar, and the sta... READ MORE

Falernum is a sweet liqueur that also comes in the form of an alcoholic or non-alcoholic syrup. The base of the liqueur is always made with rum, sugar, and lime, and the usual additions include ginger, cloves, almonds, cinnamon, and nutme... READ MORE

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 common... READ MORE

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 so... READ MORE

Mài yá táng or maltose syrup is a natural sweetener originating from China, made from fermented grains such as rice, wheat, corn, and barley. The name is slightly deceiving, as maltose is more viscous than a syrup. Th... READ MORE

Vincotto, deriving from the Italian "vin cotto" which translates to "cooked wine," is a traditional grape syrup, particularly prominent in the regions such as Puglia, Emilia-Romagna, Veneto, Sardinia, and Marche. Despite its name, vincotto is non-... READ MORE

Vincotto di fichi, or fig vincotto, is a variation of the traditional Italian vincotto that incorporates figs into the reduction process. Like classic vincotto, it is made by slowly cooking down the juice of fruits—in this case, figs—u... READ MORE