Leading by example and for more than a thousand years, the peoples of the Andes and Pacific valleys, masters in the art of taming tubers, have been using yacon syrup to make many drink recipes, savory and especially sweet dishes.
Almost forgotten 20 years ago, the yacon first became known in Japan.
This superfood is now hitting Western tables to the delight of our taste buds and our health.
We are excited to know you taste this treasure, whether it is with a spoon or in any recipe that you like to try it.
The yacon tuber is rich in sugars called fructooligosaccharides (FOS). Low in calories, FOS can be consumed by people who want to cut sugar from their diet.
Indeed, these sugars are not assimilated by the body: they pass through it and contribute to the proper functioning of the digestive system.
A European named this botanical culinary treasure “pear of the land” because of its resemblance to the fruit of the pear tree.
The properties of the leaves and roots of yacon were then the subject of many studies in the land of the Rising Sun. It was from this time that the yacon, originally consumed only in the Andes, began a successful career all over the world, amazed both cooks and herbalists.
This syrup can be consumed with a spoon or in all your preparations, as much for the pleasure as for its sweetening properties. On the glycemic scale from 0 to 100, its index (GI) is 42.
Yacon is mainly used as a sweetener, in the preparation of desserts and pastries.