Agave syrup is an organic sweetener extracted from the agave and produced in Mexico. The golden liquid mixes well with water. It can be used to bind muesli and sweeten yoghurt. Imported directly from Mexico in various types of packaging: from 360 g bottles to 1200 kg IBC tanks with a MOQ of just one EPAL.

Maple syrup was an invention of the First Nations in the north-east of North America and it is mostly produced in Canada. The harvested sap is traditionally thickened by boiling it over a wood fire until the syrup has a sugar content of about 60%. Boiling caramelises the sugar too, accounting in part for the syrup’s characteristic aroma.

Brown rice syrup originated in Asia. It contains no fructose and is a useful alternative to both conventional sugars and agave syrup. It has a milder sweetness than sugar and a discreet taste, making it a good all-rounder. It is a useful baking ingredient but also lends itself to savoury and hotly spiced dishes.

Palm syrup is extracted from the sap of coconut palms in Asia and typically rounded off with a natural aroma of caramel. This concentrated nectar from the coconut flower basically consists of various sugars – mostly disaccharide, fructose and glucose – together with minerals and amino acids which result from concentrating the flower nectar.

Palm syrup is clear brown to beige in colour, makes an excellent companion for desserts and drinks, and adds a slight touch of coconut flavour.