"Genmai" (Brown Rice) & Original Rice Syrups are the "original" macrobiotic-quality sweeteners introduced to the health food industry. They are both gentle sweeteners for baked goods, or for use in the preparation of sauces, marinades, sweetening tea or coffee, and for general cooking purposes. Genmai Rice syrup is made with whole brown rice, while the Original is made with partially polished brown rice for a lighter taste.
Ingredients: brown rice syrup (organic brown rice-partially milled, filtered well water, and natural koji enzymes).
Suzanne's Rice Syrups, called "rice nectars," are naturally produced sweeteners
made in America and are hypoallergenic, gluten-free and are made without the
use of any cane or beet sugars (no cane juice crystals), corn syrups, or any
other refined sweeteners. These natural syrups contain no emulsifiers, stabilizers
or preservatives. They are produced by steeping whole brown rice with a special
enzyme preparation derived from natural koji. This process transforms the steamed
grain into a smooth flavored, pleasantly sweet syrup.
Uses: Use as a sugar substitute in tea, coffee or milk, also makes an ideal natural sweetener in baking, or as a topping for waffles, cakes, muffins, cookies, pies, frozen desserts or puddings.