ORGEAT SYRUP

Listing description

Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It was, however, originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails, perhaps the most famous of which is the Mai Tai.

Detailed description

The word "orgeat" (/ɔːrˈʒɑː/ or /ˈɔːrdʒiːət/) is derived from the Latin hordeaceus "made with barley" through the French, where barley is called orge. The Catalan word orxata has the same origin, though today the two drinks have little else in common.

In Tunisia and Libya, it is called rozata and is usually served chilled in wedding and engagement parties as a symbol of joy and purity because of its white colour and its fresh (flowery) flavor. It comes in many different flavours, such as traditional almond, banana, mango, pistachio, among others.

In Suriname, there is a drink called orgeade, which is a similar syrup made of sugar and almonds.

In Italy, there is a drink called orzata, which is a syrup made of benzoin. It only contains some of the bitter almond flavour.

Maltese ruġġata is made of almond and vanilla essence and may include cinnamon and cloves.

In Cyprus and on the Greek islands of Chios and Nisyros, a similar syrup is known as soumádha (Greek: σουμάδα). Soumada has a very ancient history at least in Cyprus, stretching back into the Roman period, and it was given as an exotic delicacy by King Peter II of Cyprus to King Casimir the Great of Poland at the Congress of Kraków, held in Poland in 1364.

PRICE

$46.90/KG OR $21.32/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

Comments

SUGAR BEET SYRUP

Listing description An unrefined sugary syrup can be produced directly from sugar beet. This thick, dark syrup is produced by cooking shredded sugar beet for several hours, then pressing the resulting mash and concentrating the juice produced until it has a consistency similar to that of honey . Detailed description No other ingredients are used. In Germany, particularly the Rhineland area, this sugar beet syrup (called Zuckerrüben-Sirup or Zapp in German) is used as a spread for sandwiches, as well as for sweetening sauces, cakes and desserts. Commercially, if the syrup has a dextrose equivalency (DE) above 30, the product has to be hydrolyzed and converted to a high-fructose syrup, much like high-fructose corn syrup , or isoglucose syrup in the EU. Many road authorities in North America use desugared beet molasses as de-icing or anti-icing products in winter control operations...

SORGHUM SYRUP

Listing description Sorghum syrup and hot biscuits are a traditional breakfast in the Southern United States . Sorghum syrup is also used on pancakes , cornmeal mush , grits and other hot cereals. It can be used as a cooking ingredient with a similar sweetening effect as molasses , though blackstrap molasses still has a higher nutritional value than sorghum syrup in most regards. Detailed description In the U.S. since the 1950s, sorghum has been raised primarily for forage and silage, with sorghum cultivation for cattle feed concentrated in the Great Plains ( Texas , Kansas , and Nebraska are the leading producers) where insufficient rainfall and high temperature make corn production unprofitable. Grain sorghum has also been used by the ethanol industry for quite some time because it yields about the same amount of ethanol per bushel as corn. As new-generatio...

CORN SYRUP(SOLID)

Listing description Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides , depending on the grade. Detailed description Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase , thus producing a sweeter compound due to higher levels of fructose. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States most commonly made from corn starch . Technic...

SYRUP

Search This Blog