Siirupid

Siirupid is the Estonian plural noun for syrups, referring to viscous, sweet liquids used as flavorings and sweeteners. The term encompasses a wide range of products derived from sugar solutions or concentrated plant juices, produced for culinary and industrial uses. In general, siirupid are created by dissolving sugar in water and, in many cases, concentrating the solution to higher sugar content. They may also carry flavors, colors, or other ingredients to suit different applications.

Production and varieties vary by source. Table syrups are made by dissolving sucrose or glucose in water and often adding flavorings and color. Maple syrup is produced by collecting sap from sugar maple trees and boiling it until concentrated, then filtering and grading by color. Corn syrup and glucose syrup come from hydrolyzing starches (such as corn or wheat) to produce a thick, sweet liquid used in baking and candy. Fruit syrups are made by concentrating fruit juice with added sugar. Honey, while naturally produced by bees, is sometimes considered a type of syrup in culinary contexts, though it is not a syrup obtained through the same processes as plant-based syrups.

Uses of siirupid span everyday foods and beverages. They sweeten pancakes, coffee, and desserts, serve as flavorings in sauces and marinades, and act as bases for candy making. Nutritionally, syrups are energy-dense due to high sugar content and should be consumed in moderation. Storage generally involves keeping containers sealed and stored in a cool, dry place; opened syrups may require refrigeration depending on the product.