Birch Syrup from Europe (Late)

From Vana Voru


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Birch syrup, created from birch sap extracted later in the season is used like a savoury condiment. It has an even greater depth of flavour than the early birch syrup, is more robust, though still sweet, minerally rather than woody and more savoury than a maple syrup. Late birch syrup can be used in sauces, dressings and gravies, to flavour home made beer, mixed into gin for a dirty martini or as a substitute for good balsamic. It works well with pork, duck, fish like trout or salmon and root vegetables. Late birch syrup is almost entirely fructose, giving it a very low glycaemic index.

Glynn Purnell used birch syrup on BBC television's Saturday Kitchen, to make Guinea fowl Maryland, which certainly helped our sales of birch syrup both online and in our UK shop! Our regular customers use it as the secret ingredient in all sorts of dishes. It is an exceptional marinade, especially on duck. Awarded a gold star at the Great Taste Awards 2014.

Birch syrup is made in much the same way as maple syrup; rising sap is extracted from the trees in the spring and converted into a syrup using a process of evaporation and reverse osmosis to remove the water. It takes around 120 litres of birch sap to create each litre of birch syrup (far far more than with maple syrup which requires only 30-40 litres) and the sap can only be collected for a few weeks each spring, when the birch trees are using sugar to produce new leaves. Find out more about Vana Voru Birch Syrup on our blog or in this little article from the guardian food magazine on our instagram feed. There's also a photo of Ross, who makes the birch syrup on our instagram page.

Size: 250ml

Ingredients: Birch syrup.

Allergy Information: No Gluten, No Wheat, No Dairy, No Meat, No Nuts, No Celery, No Onion, No Fish/Crustacean, No Egg, No Soy, No Mustard, No Sesame, No Sulphur Dioxide, No Yeast included in the listed ingredients.
Suitable for Vegetarians. Suitable for Vegans.

Made in Estonia.
Produced by Vana Voru.

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Produced by Vana Voru.

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