This product fits in the category of natural sweetener, made when malting barley grains (as you would for use in beer). Barley malt syrups and extracts are an important part of homebrewing, too. This process produces maltose, a sugar comes off less sweet than regular table sugarand which breaks down slower in the body. Dark like molasses, the flavor is heartier than what we normally associate with malt or malted milk, but it’s related. I put it in my latte; it adds less pronounced flavor or sugar than your typical espresso syrup, and it marries so well with espresso.Use this syrup in recipes as you would honey. If you get into bread baking this time of year, try barley malt syrup in recipes for rye or dark breads that call for honey or molasses, and two trials of pumpernickel in my oven this weekend show great promise. I’d sub it for sugar in things like muffins or scones, where you want something less sweet because you’re usually adding butter and jam or honey to the final product. You can find Eden organic barley malt syrup around town at PCC, or try the natural/organic leaning grocery nearest you. Look for it in the baking aisle, or near the stevia, agave