Capsaicin Free Maple & Ginger Glaze
Sweet, earthy, and warmly spiced, this glaze brings serious depth without a single drop of heat. The combination of pure maple syrup and coconut aminos creates a rich, savory-sweet base, while fresh ginger and Ceylon cinnamon add brightness and warmth that feel complex without being overwhelming. A pinch of turmeric rounds everything out with a subtle earthiness and a gorgeous golden hue. For anyone navigating capsaicin sensitivity, finding a glaze that actually delivers bold flavor without relying on chili, pepper, or hot sauce can feel like a real challenge — this one solves that completely. The arrowroot slurry technique is the secret to getting that glossy, restaurant-quality finish that clings beautifully to whatever you're glazing. Just keep the heat steady and watch it closely, because the maple syrup moves fast once it starts to bubble. Drizzle it over roasted vegetables, brush it onto proteins, or use it as a dipping sauce — it's endlessly versatile and completely free of anything that triggers heat sensitivity.
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Learn more →Ingredients
4 servings
- ⅓ cup pure maple syrup
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ceylon cinnamon
- ¼ tsp turmeric
- 1 tsp arrowroot starch
- 1 tbsp cold water
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the maple syrup, coconut aminos, apple cider vinegar, ginger, Ceylon cinnamon, turmeric, and sea salt in a small saucepan over medium heat, stirring until the mixture is uniform.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it begins to bubble around the edges, about 3 minutes. Watch closely — maple syrup can scorch quickly if the heat is too high.
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