Siirappi

Siirappi is a viscous, sweet liquid used as a sweetener and ingredient in Finnish cuisine. It is produced by dissolving sugar in water and heating the solution to form a syrup, which is then filtered and cooled. Most siirappi is made from sugar beet or sugar cane, and commercial varieties often include a small amount of glucose syrup to improve texture and reduce crystallization.

There are several common varieties. Vaalea siirappi, or light syrup, is pale in color with a mild flavor, while tummempi siirappi has a richer, stronger taste. Fruit syrups are produced by concentrating fruit juice with sugar and are used for beverages, desserts, and toppings.

Production and properties vary by type. Commercial siirappi is typically boiled to a specific sugar concentration to achieve desired viscosity. Invert sugar syrups are used to minimize crystallization and improve stability. The syrup is usually pasteurized or filtered before packaging to extend shelf life.

Storage and handling are straightforward. Unopened containers keep for long periods at room temperature in a cool, dry place. After opening, the product should be kept tightly closed and away from heat. If crystals form, gentle heating can re-dissolve them. Like other sweeteners, siirappi should be consumed in moderation as part of a balanced diet.

See also: sugar, corn syrup, fruit juice concentrate, baking ingredients.