Ginger syrup

Ginger syrup is a liquid sweetener made from the juice of fresh ginger root, often combined with sugar and water. It captures the pungent, spicy flavour of ginger in a concentrated, easy-to-use form. The syrup can be produced by boiling ginger in water and then reducing the liquid, or by infusing ginger into a sugar syrup.

Manufacturers use ginger syrup primarily as a flavouring agent to impart a distinct ginger taste and aroma to foods. It is particularly common in baked goods like biscuits and cakes, as well as in confectionery and desserts. Its liquid form also contributes to moisture and sweetness in recipes.

Ginger syrup is not considered a food additive and does not have an E-number. It is primarily a source of sugar. The UK's Eatwell Guide advises limiting intake of free sugars, which should not exceed 5% of total dietary energy. While ginger itself has been studied for various health effects, these are generally associated with consuming ginger in its natural form or as a supplement, rather than as a component of a sugar-rich syrup. Regulatory bodies have not set specific health guidelines for ginger syrup itself, beyond general advice on sugar consumption.