sorghum molasses

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  • noun

Synonyms for sorghum molasses

made from juice of sweet sorghum


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References in periodicals archive ?
Cultivation and usesOne species Sorghum bicolor native to Africa with many cultivated forms now is an important crop worldwide used for food (as grain and in sorghum syrup or sorghum molasses") fodder the production of alcoholic beverages and biofuels.
Eugene resident published in national magazine - Loretta Miller Mehl of Eugene was recently published in the national magazine, "Good Old Days Specials." The November 2005 issue of "Good Old Days Specials" magazine features a story by Mehl titled "Makin' Sorghum Molasses."
On some Saturdays this time of year, they are at the Madison County Farmer's Market selling firewood and sorghum molasses. The draft horses plow and cultivate the sorghum plot, and the tall canes are pressed and boiled down to make the traditional sweetener.
An educated man with a successful career, he has worked with Mississippi Farm Bureau for the last 22 years--but his passion is making sorghum molasses.
Energy comes from carbohydrates, not protein, so we love to add sorghum molasses to our cow's feed.
Many sorghum producers--especially in the South--label their product "sorghum molasses." This is a cultural term.
Syrup pan (or evaporator) used in cooking sorghum molasses or maple syrup.
first she assembled the ingredients: 6-8 cups of sifted self-rising flour in a large bowl 1/2 cup butter or oil 2 eggs 1/2 cup buttermilk or other milk 1 cup sorghum molasses 1 cup brown sugar 1 tsp.
There is sometimes confusion as to the difference between sorghum syrup and sorghum molasses. According to the National Sweet Sorghum Producers and Processors Association (NSSPA), "molasses per se is a byproduct of sugar refining" from tropical sugarcane, and hence there is technically no such thing as sorghum molasses.
Sorghum syrup is a 100 percent natural sweetener sometimes called "sorghum molasses," as its flavor and uses are similar to those of molasses made from sugar cane.
FOR THE VINAIGRETTE: 1/4 cup freshly squeezed Clementine juice 7 teaspoon Dijon mustard 1 tablespoon sorghum molasses 3/4 cup extra virgin olive oil Salt and pepper, to taste In a mixing bowl, combine the first three ingredients.