Quince syrup

The Japanese quince (Chaenomeles japonica) is a fruit with a long history, originally native to the mountainous regions of Western China and Eastern Tibet. This resilient plant, capable of thriving even in harsh climatic conditions, is renowned for its distinctly tart flavor and rich nutritional content. Known as the "Northern Lemon," Japanese quince is grown in Latvia’s pure and natural environment, where it absorbs all the beneficial properties nature has to offer. It is highly valued for its ability to improve health and well-being, and is widely used in both traditional medicine and culinary practices.

Health Benefits:

Japanese quince syrup is rich in vitamin C, which is present in higher amounts compared to many other fruits, and also contains vitamins B1, B2, B3, and E, as well as magnesium, iron, potassium, and calcium. This unique combination of nutrients helps strengthen the immune system, improve cardiovascular health, and support the digestive system. Japanese quince syrup is recommended for respiratory health, appetite stimulation, and overall body strengthening. The syrup’s unique properties help reduce stress and improve mood, making it an excellent choice for those engaged in mental work and individuals facing high levels of stress.

Flavor Notes:

Japanese quince syrup offers a refined bouquet of aromas and a distinct sweet-tart flavor reminiscent of fresh quince. Its refreshing taste, with a pleasing balance of tartness and sweetness, makes this syrup a perfect choice for various beverages and culinary experiments. The syrup is thick and aromatic, adding a unique and unforgettable flavor to any dish or drink.

Usage Suggestions:

Nature Gift Japanese quince syrup is a versatile product that can be used in many ways. It can be enjoyed neat or diluted with cold, hot, or sparkling water in a 1:10 ratio to create a refreshing drink with a distinctive flavor. The syrup can be used as a natural sweetener for tea, added to yogurt, muesli, or cocktails. It also pairs well with sweet dishes, desserts, and pastries, giving them a characteristic sweet-tart quince flavor. Gourmets also use it in marinades, sauces, and salad dressings to add a special flavor accent to dishes.

Preparation Method:

We follow the slow food philosophy, using only carefully selected fruits and natural production methods. Japanese quince syrup is made using beet sugar, which makes up approximately 50% of the product. The syrup is produced without the use of chemical preservatives or flavor enhancers, thus preserving the product’s purity and authentic taste. Gentle pasteurization ensures the quality and long shelf life of the syrup.

Storage:

Japanese quince syrup is best consumed within 6 months of production and bottling. After opening, it is recommended to store the product in a dark place and in the refrigerator to maintain its freshness and intense flavor. Store the syrup in a sealed container to prevent changes in taste and ensure the highest quality throughout the product’s shelf life.