Until recently, flavour inspiration was being taken from the west. This is why brands are introducing flavoured syrups, concentrates, and tonics to create delectable cocktails that are simple and accessible. for that perfect cocktail,” say Shuchir Suri and Punweet Singh, Co-founders at Jade Forest. Not everybody has the patience to muddle fruits, mint, etc. Thus, there is a need to make these cocktails as simple as possible. “The versatile spirit is a lot of fun to experiment with, from fruits and berries to citrus flavours and herbs in gin cocktails. You have your swap-in soak for tiramisu flavours.Īnother reason why syrups and concentrates are seeing a sudden spike in India are global influence and the rising gin culture. Coffee concentrate can replace the powder in any cake recipe. Many recipes with vanilla as the dominant flavour can be swapped with coffee concentrate for a new taste. Once you've got the concentrate, you can whip up a batch of DIY coffee syrup by dissolving equal parts sugar into the coffee concentrate,” he shares. “You'll need coffee grounds, water, and 12 hours of planning for coffee concentrate. Want to make your own caffeinated drink at home? Lincoln has an easy hack. Other popular flavours are jamun, gondhoraj, litchi, mulberry, mango, raw mango, chocolate, herbs and seasoning, vanilla, coffee, almond, blackberry, green mint, lavender, passion fruit, coconut, cinnamon, and blue mint. Syrups based on chocolate, caramel, vanilla, fruit, malt and coffee flavours have found popularity as taste enhancers.” The popularity of syrups in the production of drinks and as additives in yoghurts and frozen desserts is also likely to foster market growth. Over the next few years, the market for syrups is expected to rise as an organic commodity widely available in a variety of low-calorie formulations. “The pharmaceutical industry is also contributing due to the need for flavoured syrup in medicines to make them taste better. They are being increasingly used in beverages and medicines as well. Lincoln Bennet Rodrigues, Founder & Chairman, The Bennet and Bernard Company, owner Black Vanilla Café, and hobbyist chef, says syrups and concentrates are not just limited to food. Nevertheless, demand for chocolate-flavoured syrup plays a major role in the growth. Savoury-flavoured syrups are used in salad dressing, meat recipes, confectionery preparation, and bakery products. Hence, they are reducing the consumption of liquids or syrups with preservatives, added sugar, chemicals.” They are, thus, making a conscious choice towards leading a healthier lifestyle. Sharing her take on the rising usage of syrups, squashes, and concentrates, nutritionist Nicky Sagar says, “People have identified the health benefits of offbeat, flavoured syrups. Different flavours like hibiscus, banana, green apple, coffee, chocolate, etc, are common ingredients today. People are opting for syrups with natural extracts. One of the currents trends that has been spoken about is use of syrups, squashes, concentrates to enhance flavours in a dish. Chefs and restaurants are more than happy to meet their demands. People today aren't afraid of experimenting. Over the past few years, the food scene has undergone a sea-change.
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