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Igourmet.com Sweeteners & Syrup

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Honey Wine Vinegar is made from 100% raw unpasteurized honey wine (mead), using the Rocky Mountain West's driest, high altitude ho...ney. This beautiful, amber-hued honey is brewed at a family-owned apiary in Utah using sustainable agriculture. Honey Wine Vinegar carries the aroma of sweet wildflower honey, followed by the tingle of vinegar. On the tongue the vinegar opens up with a smooth floral flavor that could only come from real honey. At only 4% acidity (compared to 6% for many vinegars), Honey Wine Vinegar has a lighter, softer flavor, making it perfect for pairing with a wide range of vinaigrettes, sauces, and marinades. Drizzle over ice cream, fruit, or gelato for an unexpected delight. Contains no sulfites or other additives, only naturally brewed honey vinegar and raw honey. read more

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Here is a one-of-a-kind product from America's heartland that has captured the attention of chefs nationwide. While its recipe may...be over 150 years old, the taste is timeless: a sweet, yet smoky sensation full of vibrant possibilities. Julia Child loved the syrup in her recipe for Ribs. Wolfgang Puck uses it in his restaurants, and many other chefs are finding innovative uses for this incredible syrup, from salad dressings and marinades to cocktails and desserts. Of course, it is heavenly over pancakes and waffles. read more

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Love a flavored latté? How about an amaretto steamer? Create your own personal coffee house with Fabbri syrups. The Italian compan...y Fabbri has been in the coffee business since 1905, and they make the original Italian syrups. Pour the syrup into your coffee, espresso or steamed milk to create a unique hot beverage. Mix Fabbri into your ice cream for a new flavor treat. Or, use these syrups in baking to flavor mousses, fillings, and whipped cream. We currently offer six delicious flavors of Fabbri Coffee Syrup: Hazelnut, Irish Cream, Amaretto, Vanilla, Caramel, and Chocolate. Varieties sold separately. Certified Kosher Pareve by Star-K. read more

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From the deep forests of New Brunswick comes this rare and exceptional Organic Maple Syrup. Located just above Maine and to the we...st of Nova Scotia, New Brunswick is a pristine environment and perfectly suited to the production of syrup. This organic maple syrup is made by L'Erabliere de la Montagne Verte, "The Green Mountain Maple Grove." Their syrup is derived from the primary processing of the sap drawn from their maple forest in northwestern New Brunswick, where the soil, temperature, and sun are particularly suitable for growth of these magnificent trees. It takes 40 liters of sap to make one liter of exceptional, golden syrup. A pure, natural, maple syrup with a light flavor and velvety texture, this syrup contains no preservatives or chemicals. A very versatile product, this syrup can be used in many dishes and culinary creations to replace sugar or simply to give an exquisite, woodsy and sweet taste that will impress your guests. read more

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Crown Maple's Dark Amber Organic Maple Syrup shares similar flavor and aroma character with their Medium Amber organic maple syrup..., but with more weight, depth and concentration. The aromas of coffee and chocolate are present, along with flavors of brown sugar, and toasted almond. Crown Maple Dark Amber syrup provides the ultimate replacement for typical sweeteners in coffee. The depth of flavor and richness that is added to a freshly brewed cup is unmatched by conventional granulated sugars or simple syrup. Can also provide an interesting alternative to honey as a condiment for cheeses. Crown Maple Syrup is crafted in Dutchess County, New York exclusively from the sap produced by 25,000 majestic sugar and red maple trees on a 800-acre sustainably managed farm. These varieties produce the sweetest sap on the planet and, combined with the perfect climate of the Hudson River Valley, make it possible for Crown Maple to produce their regal syrup. There are typically only about 20 prime sap days in a season and they generally begin in mid-February when temperatures in the Hudson Valley climb into the 40s during the day and dip to below freezing at night. This temperature fluctuation creates pressure inside the maples that naturally forces out the sap. Crown uses a unique Reverse Osmosis unit ? the only one of its kind in the US ? that quickly and efficiently removes 90 percent of the water and produces a concentrate with the precise sugar content required for the next stage of their process. Using reverse osmosis to remove most of the water is far superior because it protects the delicate sap from prolonged exposure to heat which causes burning and excess carmelization. read more

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Quebec is the top-ranking syrup producer in the world, accounting for 70% of worldwide production. The Cleary family produces mapl...e syrup and other maple products in the Beauce region of Quebec, the heart of the maple-producing area. Maple tree sap is gathered in the spring and boiled to evaporate the water and create syrup. In fact, it takes 40 liters of maple water evaporated to produce 1 liter of syrup. Maple products are naturally fat free, and contain minerals such as potassium, calcium, and magnesium, as well as organic acids. Cleary's Pure Maple Syrup is dark grade, so it has a stronger, more caramelized taste than lighter syrups. This makes it extremely flavorful poured over pancakes, waffles, and french toast. It is also great for cooking into desserts and confections. read more

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An evoker of fond childhood memories in most British immigrants, this syrup has a clear, golden color and is similar in consistenc...y to corn syrup. It's made from evaporated sugar cane juice and has a rich, toasty flavor unmatched by any other sweetener. Our golden syrup comes to us from the UK sugar giant Tate and Lyle in their signature green tins, marked by their powerful mascot, the lion. Spread some on a slice of warm bread or pour it over your pancakes or ice cream. It can be used in any way you would use corn syrup and will add an extra-special flavor to your recipes. Used in and on puddings by the Brits, Lyle's Golden Syrups performs very nicely in cooking and baking. read more

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Located just over the border from Massachusetts you will find the quiet town of Mason, New Hampshire, the home of Parker's Maple B...arn. Parker`s has been a family establishment since the late 1960`s. It began with nothing more than a small Sugar House by the original Parker family and has grown to become a popular country restaurant as well. The Sugar House still produces maple syrup following the old tradition of wood-fired evaporators. The wood fire gives the maple syrup a distinct, hearty flavor that you can't achieve with an oil fire. This traditional method produces an exceptional syrup, perfect for breakfasts or adding extra flair to your favorite baked goods and marinades. Grade A Medium Amber. read more

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Maple Syrup is wonderful for flavoring baked beans, cakes, or whipping up your own barbecue sauce. But Grade A maple syrup can be ...very expensive, especially for mixing up with pork and beans. Many chefs and savvy home cooks have found Grade B maple syrup to be the perfect solution. With a rich, intense flavor, Grade B might be a bit strong for French Toast, but its robust, molasses-like flavor holds up perfectly to the long cooking times of beans, or to the hearty taste of barbecued pork butts. Packed in an economical quart size, this Grade B maple syrup from the Miller Family in Pennsylvania is the perfect choice to become your culinary secret weapon. read more

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A traditional Organic Unrefined Raw Sweetener from the maguey (agave salmiana) plant, this sap is a natural source of valuable nut...rients such as antioxidants and prebiotic dietary fiber. A maguey needs to grow for twelve years before it is ready to produce maguey sap, or aguamiel in Spanish. To obtain maguey sap, the central part of the plant is removed by cutting a hole in the shape of a bowl in it before it starts to develop a stem. After a while, a craftsman scrapes this basin with a spoon-shaped instrument, and the sap that was to have nourished the flowering stalk slowly starts to flow, and is collected several times a day, for up to four months. This craft is known as tlachique, and it represents an ancient Mexican tradition. Maguey Sap comes from magueys that are grown in the desert without the use of pesticides or synthetic fertilizers. This is a project that supports the economy of several families in small rural villages in North Mexico. This process is a true artisan craft, unlike commercial agave syrup. Commercial agave syrup is from the starchy root of the plant, which is juiced, then the root is boiled to convert the starch into sugars. This Maguey Sap is a more natural process, one which does not involve killing the plant. Evaporated at low temperatures to retain its unique properties. Absolutley no added sugar, enzymes, preservatives or artificial flavors. Use to sweeten yogurts, fruits, pancakes, tea and your favorite foods and beverages. Ingredients: 100% Organic Raw Maguey Sap. Cerified Organic by IMO. read more

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This Grade A Medium Amber Maple Syrup comes from the Miller family in Wellsboro, Pennsylvania. Dale Miller has been making maple s...yrup as a hobby since the 1970's, but became serious about the maple business in 1995, when he tapped 100 of his own trees to produce 40 gallons of amber nectar. After that spring's syrup ended, Dale spent the summer researching ways to expand his production. In the fall that year he purchased an old farm property that included over 300 maple trees. It's been onward and upward each year, with an annual production of 800 gallons of syrup. We're glad to have gotten our hands on some, as this syrup is perfect for weekend breakfasts, or including in your kitchen pantry for spicing up baked goods, marinades, and sauces. read more

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A delightful, natural product of consistant quality since 1903. Pear Syrup is great on toast, waffles, pancakes, or for use in bak...ing. Made in Holland from sugar beet syrup and pear concentrate. read more

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Dan Sukker's Light Syrup is the classic Swedish syrup for making sweets, cookies, desserts, sauces, or glazing meat dishes. The pr...emier Swedish sugar producer, Dan Sukker's syrup is obtained as a by-product when white sugar is produced from beet or cane sugar in a sugar refinery. Syrup is a viscous sugar solution where some of the sugar has been broken down into glucose and fructose. This combination of different sugar types prevents crystallization, while the very high sugar content (approx. 80%) guarantees a long shelf life. Syrup is especially useful as a baking ingredient, but is also used for making confectionery. read more

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Catskill Provisions syrup is heated at 180-200F and filtered 12 times through natural paper. This helps eliminate "syrup sand" and... boosts clarity. Their Grade A syrup is delicious on pancakes and waffles, but is light-bodied enough to be used as a common simple syrup in the kitchen. Each spring, Catskill Provisions tap over 2,000 maple trees upstate for their syrup, hoping in the process to bring long overdue attention to this delicious New York sustainable resource read more

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Amarena cherries are a symbol of a long tradition, a synonym for sweetness and unmistakable for their unique flavor. What makes th...is Italian treat so unique is that it is the only semi-candied cherry syrup. It is made with choice wild cherries processed with a secret, 80-year-old technique. Amarena's uses are endless; the most obvious is as an ice cream topping and to enrich semifreddo desserts. They are tasty in fruit salads and in shakes. Try them in a crushed ice drink or frappe. Amarena is also indispensable for decorating, enriching, and adding flavor to pastries and cakes. read more

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Producing excellent maple syrup is no easy task. Just like producing wine and tending to the vines, one must tend year-round to th...e maple trees to make sure they're in top condition for sugaring season. But as the end of winter and beginning of spring is never predictable, a maple farmer must be flexible, and understand that each day will present a different challenge to extract the liquid gold from the trees. In the wintery region of Ontario, Maple Orchard Farms is all too familiar with the day-to-day issues of syrup production. That's why they carefully grade each barrel of syrup, to ensure each jar is absolutely perfect. Enjoy this No 1 Medium Amber pure Ontario maple syrup every day, from breakfast pancakes to glazing a dinner ham to a sumptuous maple cream mousse for dessert. Packaged in a vintage tin, this syrup also makes a lovely gift for anyone who needs a bit of extra sweetness in his or her life. read more

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The difference between Organic and Non-Organic maple syrup is quite basic. It is true that not all maple syrup is certified Organi...c, but generally all maple syrup is made in the same way. Maple trees are tapped and sap is collected and boiled. Non-Organic and Organic maple syrup producers are both required to have a state license and be inspected annually by the USDA to maintain this license. The Organic Certification takes one more inspection by an Organic inspector who goes over many of the same USDA guidelines, with a few additions: no chemicals or pesticides are used on the trees or in the general area, records must be kept as to when and where each drop of Organic syrup was made, and tree maintenance and health are considered by enforcing tapping guidelines for the producer and their trees. Anderson's Maple Syrup, Inc. has been a family-run and organized business for over 80 years. Steve Anderson is the third generation Anderson to carry on the family tradition. Steve's grandfather Paul Anderson started the business in the early 1920's as just a little hobby to put some syrup on the table. When Norman Anderson, Steve's Father was old enough to help out he and Paul started to make the business grow. They started on a single, once a year route that took them through parts of Wisconsin and into Northern Minnesota. This once-a-year route was enough to sell all the syrup they had made for the year. In the late 1940's, they both decided that there was a greater opportunity to be had in the maple syrup business than in farming. They took a giant step, sold all their cows, and jumped head first into the maple syrup business. From the start they knew that this was a huge risk, but they worked hard and built the business that thrives today-- Anderson's Maple Syrup, Inc. read more

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