Capsaicin Free Maple & Ginger Finishing Syrup
Warm, golden, and fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, this finishing syrup is the kind of thing you'll want to drizzle on absolutely everything. It comes together in a single small saucepan in just a few minutes, making it one of those low-effort condiments that punches way above its weight. For anyone who needs to avoid capsaicin, finding a spiced syrup at the store is nearly impossible — most commercial blends sneak in chili-derived ingredients or "natural flavors" that are hard to verify. This recipe keeps every element transparent and heat-free, relying on warming spices that deliver depth and complexity without a single pepper in sight. The optional squeeze of lemon juice at the end brightens the whole thing beautifully, balancing the richness of the maple. Once strained into a jar, it keeps for up to three weeks in the fridge, so you can make a batch and reach for it all week long over pancakes, roasted vegetables, oatmeal, or even a cheese board.
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Learn more →Ingredients
8 servings
- ½ cup pure maple syrup
- 2 tbsp water
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- 1 pinch fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the maple syrup, water, Ceylon cinnamon, ginger, turmeric, and sea salt in a small saucepan over medium-low heat, stirring until the spices are fully dispersed.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it is fragrant and slightly thickened, about 4–5 minutes. Watch closely — maple syrup can bubble up quickly; reduce the heat if it begins to foam aggressively.
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