Yacon Syrup

Yacon syrup is a liquid sweetener pressed from the yacon root — a tuber grown in the Andes, related to the sunflower. It has a dark caramel-and-molasses character and pours like a thin treacle.

What it tastes like

Deeper and more distinctive than most syrups — caramel first, with a slightly fruity edge behind it. Closest reference points are molasses and dark treacle, though it is lighter than either.

It is not a neutral sweetener. Yacon has a flavour of its own and will make itself known in whatever you add it to. That is a feature in coffee, oats and glazes, and a drawback in anything delicate.

How to use it

• Coffee — the caramel note works with the roast rather than against it.
• Porridge, yogurt and granola — drizzle to taste.
• Glazes and marinades — particularly good on roasted vegetables and in barbecue-style sauces, where the molasses character belongs.
• Baking — it is a liquid, so it is not a one-for-one swap for granulated sugar. It adds moisture and something else has to come out. Best in recipes that are already soft and dark: gingerbread, brownies, oat bakes.

Start with less than you think. The flavour is strong enough that a little does real work.

Ingredients and label

A single-ingredient syrup with no additives or fillers. The full nutrition panel and ingredient statement are printed on the bottle.

Certifications

Non-GMO · Kosher · Halal · Vegan · Dairy Free · Gluten Free

Common questions

Is it certified organic?
No. We are not USDA organic certified and we do not use the word. If you find an older listing that says otherwise, it is out of date.

How does it compare to our chicory root syrup?
Different jobs. Chicory root syrup is mild and carries 11g of dietary fiber per tablespoon — it is the one to reach for in sparkling water or when fiber is the point. Yacon is the one to reach for when you want the flavour to show.

Does it dissolve in cold drinks?
Yes. It is already a liquid, so it disperses without the stirring granulated sugar needs.

Where does yacon come from?
The Andes. It has been grown and eaten there for a very long time, and the root is pressed and concentrated into syrup.

No one is perfect. Just have good balance.