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A amber colored syrup, similar in taste and appearance to honey, that is produced from the extracted sugar cane juice and boiled down to a heavy-fluid texture.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A type of syrup made from a combination of sugar and water that is cooked over a low to medium heat setting while stirring the contents until the sugar is fully dissolved and the mixture is clear.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A product, similar to molasses, which is commonly available in European areas such as Great Britian....

A sweet topping as well as a cooking and baking ingredient made from chocolate based foods with sweeteners added.

A sweet dark mixture made from the sap of the date palm tree. Referred to as "sweet toddy" the sap is boiled down to produce palm syrup and palm sugar.

A sweetener made from a cereal grass originating in Europe. Sorghum is grown primarily for animal feed, but is also harvested as grown stalks to be boiled into a liquid that is processed into syrup.

A type of cookie that is made with very thin embossed wafers, formed into a waffle pattern that are spread with a sweet syrup and sandwiched together.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

A type of winter squash that develops an orange outer skin with a golden inner flesh. The sizes of Pumpkins can range from very small to very large weighing close to 1000 lbs when exceptionally large.

A type of liquor made from sugarcane that is boiled into a syrup, separated into a hardened sugar and molasses, and then processed using the molasses combined with yeast and water as the base for the ingredients.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.