Honey & Syrups
Hakuru
ހަކުރު
Maldives
Coconut-palm sap is reduced into a thick Maldivian sweetener used in desserts and breakfast dishes.
Original eatfuls sticker artwork
What it is
A closer look at Hakuru.
Coconut-palm sap is reduced into a thick Maldivian sweetener used in desserts and breakfast dishes.
What to look for
Know it when you find it.
Look for a dark, pourable syrup with a caramel aroma in market jars or served over rice puddings.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Hakuru.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
Piura, Peru
Algarrobina
Piura carob syrup used in desserts and the pisco-based algarrobina cocktail.
Croatia
Acacia Honey
Bagremov med
In Croatia, Acacia Honey is light clear acacia honey with mild floral taste.
Urals, Russia
Bashkir Honey
Башкирский мёд
Bashkir honey is honey from Bashkiria, especially linden (lipa) and buckwheat varieties.
Cape Verde
Honey Manioc Balls
Bolinhos de mandioca com mel
Deep-fried balls of cassava dough sweetened with honey, crisp on the outside and dense within.
Canada
Maple Syrup
Sirop d'érable
Sweet syrup made from maple sap, Canada produces about 80% of world supply, essential Canadian ingredient.
Bolivia
Chancaca
A Bolivian unrefined cane sugar block, used in desserts and drinks
Kotor, Montenegro
Sage Honey
Med od žalfije
Honey from the sage that covers the karst above the Bay of Kotor, pale, thick and distinctly herbal.
Black Sea Region, Turkey
Deli bal
Deli bal ("mad honey"), the grayanotoxin-bearing rhododendron honey of the eastern Black Sea, is genuinely singular and is bought by the spoonful by name.