is a thick, sweet, dark syrup that looks and tastes a lot like molasses, and it is even sometimes erroneously called sorghum molasses. Many good memories! YUM My husband likes to make fun of my pronunciation of it—-but that’s how I learned to say it @ a young age! She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship® community. that’s where i get my maple syrup- (though it isn’t scratch/dent) it is $38 a gallon for grade A michigan maple syrup. Process: The sorghum plant has an unfortunate name - a name looks like something you’d skim over the back of a label packed full of strange ingredients. Thanks! Honey. Trust your own judgment…We can’t be liable for problems that occur from bad decisions you make based on content found here. Sweet sorghum [Sorghum bicolor (L.) Moench] is a sugar producing multipurpose crop which is used for simultaneous production of grain (from earhead), sugary juice (from stem) and fodder (leaves and bagasse) for livestock. In September and October we will be able to buy fresh sorghum right from their mill. What do you think? It does not mold like maple syrup, but could sugar. Sorghum does not need to be refridgerated. In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook. A huge benefit of sorghum is that it might cost less for you than honey or maple syrup. Love it! Glad to have a good online source. It is delicious! sorghum is more like amber cane syrup- not as strong or bitter as black strap. As a topping, it definitely has a unique flavor (an acquired taste, perhaps?). Zhang, L., Leng, C., Luo, H., Wu, X., Liu, Z., Zhang, Y., Jing, H. (2018). The grain from sorghum can be used as feed for poultry and livestock. good luck! I use it instead of molasses in recipes. I have never experienced sorghum in my life so I am not quiet sure of how it tastes compared to the other two. The small amounts of calcium and magnesium helps them sleep. Would that be good, or would the flavor just be way too strong? . Funny this would come up! I live in MO and I know it is grown all around the midwest, not just the south. Sorghum syrup, also known as sorghum molasses, has been used as a healthy sweetener for centuries. Recipe comes from our Tennessee relatives. Academia.edu no longer supports Internet Explorer. I put it in the back of the cupboard, thinking it was molasses. I’ve also used it in other baked goods, and put it on my morning oatmeal. I didn’t understand this: “Sorghum … has more calories per Tbsp than [the alternatives]. I’ve thought about it as a good alternative, but read some not-so-favorable stuff the other day. on cornbread. Thanks for mentioning it. It’s probably because of this that it gets overlooked here in the northeast (our friends to the south know better! I’ll have to start using mine more dutifully. I have some in my cupboard now, but living in New England it is hard to come by. also i use it for water kefir. Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. Sorry, preview is currently unavailable. She is passionate about researching natural remedies and making healthy cooking easier for busy families. Ok,, lizi, so I’ve been contemplating using sorghum instead of corn syrup in a family pecan pie recipe I have. Katie–I’m so glad you’re exploring some natural alternatives! Here is my article on sorghum and other “weird” foods we eat. It’s much earthier than brown sugar and complements root flavors well. How to Use Sorghum Syrup i stock up whenever i go to one and share the bounty with our “city” friends , Melissa, Sorghum molasses is actually a misnomer because sorghum is different from molasses, but they have a similar taste profile. My dad was from Southern Missouri and we’d always pick up a jug when we went back for family reunions. Pure maple syrup and honey are commonly labeled as healthy and natural sweeteners -- often as an alternative to sugar or sugar substitutes. I avoid it because of something I read from Dr. Mercola about it having a much higher glycemic index than even honey. especially like you said Katie, if it already has some other flavors, like cinnamon, it’s great. if it’s within a day trip, it can def be worth the drive, esp if you carpool with some other mamas. The grain-free granola recipe in Healthy Snacks to Go works really well with just about any liquid sweetener subbed for either the maple syrup or honey. I’m impressed! Sorghum syrup is extracted from the plant by crushing the stalk. (n.d.). Well they do include shipping in the quart rate, and it is a better rate when you buy in bulk, so it only costs me $36 a gallon. I love sorghum! Where do you live in MO? The stalk is pressed for the juice. When we first moved to our home the fields all around town were filled with sorghum. When a recipe calls for molasses, I use sorghum. The positive part of all that is that you can get to know your sorghum farmer, and quite often you’ll find organic or almost organically grown sorghum. Sweet sorghum (SS) syrup is a high antioxidant food material produced by concentrating its sugary juice. I put a bit in my children’s milk at nighttime. It sounds like it’s excellent in homemade bread products, and even along with sugar in cookies, especially gingersnap types. For East and Middle Tennessee were the only people i knew that ate it,! 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