Sugar, or sucrose, provides sweetness and texture to foods, and is made by evaporating water from the syrup of sugar cane or sugar beets until sugar crystals form. Sugar may be granulated, or very finely ground into powder when a finer texture is desired.
Vinegar adds tangy sweetness, and, depending on the source, various flavors to foods. It can be made by fermenting the natural sugars in almost any food, including fruit and fruit juices, wine and other alcohols, sugar syrups, and grains such as wheat or barley. Vinegar tastes somewhat like the food fermented to produce it. Distilled white vinegar, made from distilled alcohol, is nearly tasteless. If allergenic grains like wheat, rye or barley are the source of the fermentation, they will always be named in our ingredient statements.
Tamarind adds unique flavor to jams, juices, sorbet and sauces. The brownish-red fruit pulp is fleshy, juicy and has a sweet and sour flavor. Tamarind extract is prepared by cooking in water and then concentrating the strained liquid. Tamarind juice concentrate is tamarind juice from which some water has been removed.
Onion is a pungently flavored bulb vegetable commonly eaten raw, pickled, cooked or as a dried and finely ground spice. Onions are closely related to garlic, shallots, leeks and chives, and can be red, purple, yellow or white.
The Bioengineered Foods Disclosure Act requires labeling of foods that contain bioengineered (GMO) ingredients by January 1, 2022. The J.M. Smucker Company is committed to complying with this federal labeling regulation.