Bacanha Ginger Syrup. Organic ginger syrup made from ginger juice and ginger extract – peppery and spicy for lemonade, iced tea, Golden Latte, and curry.
Bacanha Ginger Syrup is an organic ginger syrup made from cane sugar, water, organic ginger juice, ginger extract, and natural flavoring by the Parisian syrup manufacturer Bacanha. 400 ml in a glass bottle, concentrate for around 20 drinks, non-alcoholic. Not ginger beer, not a ready-made drink, no artificial coloring – a seasoning that you mix yourself with water, tea, or milk.
Ginger Syrup by Bacanha – known by the manufacturer as Sirop Gingembre Brut – is the variety that features a root instead of a fruit. What is a ginger syrup? Basically sugar, water, and ginger; the difference lies in the form the root takes. Bacanha uses two: organic ginger juice and ginger extract, plus a natural flavoring. The manufacturer calls the syrup an elixir of the well-known rhizome, with a peppery scent and an exotic, spicy taste. In the product range, this variety is listed under Épices (spices). This says a lot about its intended use: as a seasoning that you dose yourself, in lemonade just as much as in the frying pan. In winter, we put it in tea and milk; in summer, in iced tea.
Taste
The ginger syrup tastes peppery and spicy, with the heat of fresh ginger and a cane sugar sweetness that carries the heat rather than masking it.
The manufacturer describes the aroma as peppery, exotic, and spicy-hot, and that is exactly how it comes across. First the scent of the root, then the heat that lingers on the tongue, then the sweetness. Compared to dried ginger powder, the syrup feels brighter and juicier, closer to the fresh tuber. The organic ginger juice gives the syrup the fresh, juicy side of ginger that hangs in the kitchen when grating a raw root. Cane sugar is the primary ingredient, as with every syrup; according to the manufacturer, a Sirop Brut is less sweet than classic syrup. Pure from the bottle, the syrup is thick and sharp; diluted with water, it becomes ginger lemonade; in hot milk, it turns into a spicy drink for the evening.
If you are looking for the bold heat of ginger beer, you can simply increase the dose; if you expect a mild, sweet ginger flavor, use less. That is the exact advantage over a ready-made drink: you determine how much root goes into the glass.
Usage
For ginger lemonade, add 2 cl of syrup to a glass with ice and top up with about 16 cl of cold sparkling water. This corresponds to about 1 part syrup to 8 parts water; with this dosage, one bottle is sufficient for about 20 glasses according to the manufacturer.
The manufacturer provides three recipes that we are happy to pass on. Ice Tea Ginger Milk: brew black tea and let it cool, add 5 cl of milk and 2 cl of ginger syrup to a glass with ice, and top up with the tea. Golden Latte: stir 1 tablespoon of turmeric, 1 tablespoon of coconut oil, 3 cl of ginger syrup, and a pinch of pepper in a cup, then pour hot milk over it. And for four people, a curry with coconut and ginger: sear 4 chicken cutlets with 2 onions, add curry, tomato, and mushrooms, deglaze with 300 g of coconut milk and 4 cl of ginger syrup, and let simmer. In addition, there are iced teas, lemonade, and cocktails; in still water, 2 cl makes a light ginger water for the table.
The bottle contains 400 ml. Store in a cool, dry place, keep in the refrigerator after opening, and consume promptly.
Our tip: One tablespoon of ginger syrup in a marinade for chicken or tofu, along with soy sauce and lime juice. The sugar caramelizes in the pan, and the ginger remains as a seasoning.
Origin
Bacanha produces its syrups in its own studio near Paris, in Seine-et-Marne, from the selection of ingredients to filling the glass bottles.
The Parisian syrup manufacturer Bacanha has been around since 2013. The company invented the name Sirop Brut for its line, referring to syrups with a concise recipe where the intensity of the aroma is controlled rather than the sweetness. To achieve this, Bacanha says it seeks the balance between acidity and sugar content for each variety; heating is done gently at a low temperature so that the scent and heat of the root survive the bottling process. The primary ingredient is organic cane sugar from South America; the manufacturer has the aromas developed in France, in the Grasse region. For the ginger, the character comes primarily from organic ginger juice and ginger extract, both of which can be read on the label. Bacanha states that it does not use artificial colors or preservatives.
Like all 15 varieties we carry, the ginger syrup bears the EU organic logo. Together with Yuzu and Verbena, it forms the manufacturer's "Les Essentiels" package—the three varieties that Bacanha considers to be the basic equipment. You can find more about the company and their concept of syrup on our Bacanha page.
For whom
The ginger syrup is the bottle for anyone who is constantly grating ginger in the kitchen anyway and now wants it in their glass as well. It fits in the kitchen cupboard for curry and marinade, on the breakfast table for tea and milk, and at the home bar for Mule variations and non-alcoholic drinks with soda and lime. For guests avoiding alcohol in the evening, ginger lemonade with plenty of ice is a drink that actually tastes like something. And for those who prefer something warm in their cup in the autumn, stir the syrup into hot milk or black tea.
If you want citrus with your ginger, use the Yuzu Syrup; if you like it summery and fresh, try the Mint Syrup from the same house. Further varieties can be found in our Syrup category. The ginger syrup is not suitable for those expecting a mild, sweet drink without heat – the root remains noticeable, even when diluted.
Organic ginger juice, ginger extract, and cane sugar, bottled near Paris – the organic ginger syrup you use to season your own lemonade, Golden Latte, and curry.
