*Sorghum syrup is a natural sweetener produced from the juice extracted from the stalks of sweet sorghum plants, Sorghum bicolor.
*Sweet sorghum is mostly grown for forage to produce ‘sorghum syrup’ unlike most other sorghum varieties that are grown for grains.
*It is a sweet sticky syrup, dark amber in color with thick consistency. It does not have any unpleasant after taste.
*It can be used as a table sweetener or exchanged for other sweeteners in baking one cup to one cup. It tastes delicious spread on hot toasts or crisp biscuits.
*Sorghum syrup may crystallize like honey, but liquefies when gently reheated.
*Sorghum syrup is produced by extracting the juice from the sorghum stalks, and then boiling it down to the desired consistency.
*Buying and storage: Buy good quality sorghum syrup and store in a cool, dry, dark place in the cup board at room temperature. It is stable, has a good shelf life and keeps well for up to a year at room temperature.
Is it raw?
Yes, pure sorghum syrup is unprocessed and raw. Make sure you read the label.
1. Sorghum syrup has mostly sucrose and trace amounts of glucose and fructose.
2. It may cause sudden spike of blood sugar levels, so diabetics have to be cautious and use this in moderation.
3. Good source of magnesium. It helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.
4. Good source of iron that in respiration at the cellular level by synthesizing hemoglobin that helps to carry oxygen to cells.
5. Good source of potassium; this along with low amounts of sodium helps to maintain blood pressure and reduces water retention.
6. Very good source of manganese, which is an essential cofactor in many enzymatic reactions in the body, especially in the production of energy and antioxidants defenses.
7. Moderate sources of other minerals like calcium, phosphorus, zinc, copper and selenium, which are essential to maintain the metabolic activities of the body.
8. Moderate source of riboflavin and Vitamin B6, which are essential cofactors in enzymatic reactions of the body.