Syrup

thumb|upright=1.35|Maltose syrup

thumb|Blackstrap molasses

syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees

flavoured water made by distilling rose petals with water

food syrup made from the starch of maize, present in a lot of American food

liquid extracted from sugarcane

chocolate-flavored condiment

thumb|150px|A glass and bottle of grenadine

syrup made from almonds, sugar and rose water

syrup made from the hydrolysis of starch

sweetener

food additive

thumb|200px|right|A glass of sbiten Sbiten (, ) is a traditional hot winter beverage in Eastern Slavic cuisine, including Belarusian, Russian, and Ukrainian cuisines made of honey, spices and herbs boiled in water. Sbiten was a popular drink in Russian cuisine before the appearance of tea in Russia.

syrup extracted from dates

Jallab or jellab () is a type of fruit syrup popular in the Levant made from carob, dates, grape molasses, and rose water.

non-alcoholic concentrated syrup

Edible syrup

'''' () is a variety of hangwa'', or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. It is presumed to have been used before the Goryeo period. The steamed ingredients are lightly fermented and boiled in a large pot called a sot for a long time.

condiment

food

is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. is added to to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets. Some are produced in a very similar fashion to corn syrup and are very similar in taste.

is a Japanese sugar syrup. It is similar to molasses, but thinner and milder.

edible mixture of glucose and fructose, obtained from sucrose hydrolysis

thick amber-colored form of inverted sugar syrup

Syrup made from the sap of a variety of birch trees

thumb|300x300px|Treacle in a bowl Treacle () is uncrystallised syrup made during the refining of sugar. The most common forms of treacle are golden syrup, a pale variety, and black treacle, a darker variety similar to molasses. Black treacle has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. Golden syrup treacle is a common sweetener and condiment in British cuisine, found in such dishes as treacle tart and treacle sponge pudding.

concentrated fruit juices

former food brand (1888-2021)

sweetener produced by enzymatic modification of brown rice

Falernum (pronounced ) is either a syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup.

any of the varieties of the sorghum plant with a high sugar content

typical condiment used in Italy

Algarrobina is a syrup made from the Black Carob tree. It is popular in Peruvian cuisine and can be used in smoothies, cocktails, or simply in milk. Black Carob is a tree indigenous to Coastal Peru; rich in natural sugars, vitamins and minerals, it's a good substitute for chocolate. It can also be found in health food stores in the U.S.

any of various sweetened foods in Korean cuisine

Wikimedia list article