Clearspring malt syrups have a rich, mellow taste, and a milder sweetness than that of sugar, honey or maple syrup.

As a result they are less likely to overpower the taste of other foods and can be used to sweeten hot drinks and baked foods, as well as to top breads, cakes, pancakes and desserts.

They are made using the traditional malting process where barley sprouts release their own enzymes that convert the starches of the grain into sweeter tasting natural sugars. This creates a deliciously flavoured syrup extract with a balance of maltose and other sugars.

Clearspring's three organic syrups - light tasting Rice Malt Syrup, thicker and richer Corn & Barley Malt Syrup and rich, dark and toffee-like Barley Malt Syrup - are all made in Europe using the traditional malting process.

Clearspring Japanese Brown Rice Malt is produced on a small scale in Japan using a centuries-old local malting recipe. This syrup is rather special; dark with a rich, complex flavour that complements the taste of other foods.

Organic Rice Malt Syrup
Organic Corn & Barley Malt Syrup
Organic Barley Malt Syrup
Producer - Sipal, Belgium

Japanese Brown Rice Malt Syrup
Producer - Uchida Family, Fukuyama, Japan

Available in 330g jars