Maple sap
Maple sap is the dilute, mildly sweet liquid gathered from maple trees in late winter and early spring, before heat concentrates it into syrup or sugar.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Honeys, syrups and molasses
Date palm sap
Legmi is sweet sap tapped from date palms in southern Tunisia. It is consumed fresh and can ferment rapidly through native yeasts, lactic acid bacteria and acetic acid bacteria.
Molasses / concentrated cane syrup
Cane syrup is sugarcane juice boiled down until it is thick and sweet, or the first syrup left after sugar is crystallised. Historical American recipes used it as a sweetener in ham cures.
Honey
Honey is a bee-made food from floral nectar or honeydew; breads use it in dough or as a syrup served with cooked griddle breads.
Molasses / dark treacle
Molasses is the syrup separated as sugar crystallises from cane or beet; its grades and food uses vary, from Anadama and steamed brown bread to fermentation.