Last year, I discovered I had a sensitivity to sugar, so I am always on the lookout for new alternative sweeteners. I recently tried yacon syrup, which is made from the root of the yacon plant. (By amazing coincidence, Kathryn posted about yacon yesterday.) Yacon is native to Peru and related to the sunflower and dahlia. Syrup made from its root is glucose-free and has fructooligosaccharide (FOS), a type of sugar that cannot be absorbed by the body. More importantly, how does it taste?Yacon syrup is dark and rich, a cross between molasses and caramel. While it isn't a perfect substitute for those sweeteners, it has its own deep flavor that is delicious drizzled over winter squash, oatmeal, and yogurt. I'll be trying it in gingerbread soon. Have you used yacon syrup?
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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