Sweeteners & chocolate · Syrups
Nannari syrup
South Indian sweet syrup of Indian sarsaparilla root, diluted with water and lime for cooling nannari sarbath.
Also called: nannari sharbat, sarsaparilla syrup, anantmool syrup, sugandhi syrup
What it is
A sugar syrup flavoured with the root of Indian sarsaparilla (Hemidesmus indicus), a popular summer drink base in Tamil Nadu and Kerala. It is usually amber to dark brown. Despite the shared English name, it is not the American sarsaparilla used in root beer.
Flavoured with Hemidesmus indicus root
How it’s used
- Mixed with water, lime juice and ice as nannari sarbath
- With soaked basil seeds in summer coolers
- Added to sparkling water as a soda
Characteristics
- Taste
- Sweet, earthy and woody, with vanilla-like notes.
- Aroma
- Warm, rooty and slightly herbal.
- Appearance
- Thick amber to dark brown syrup.
- Sold as
- liquid
- Cooking uses
- Usually eaten raw
- Common in
- South Indian, Indian
Storage
Pantry-stable. Keep sealed in a cool, dark place; refrigerate after opening if advised on the label.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 268 kcal
- Protein
- 0 g
- Carbohydrate
- 66.91 g
- Fat
- 0 g
- Fibre
- 0 g
- Sugars
- 46.55 g
USDA FoodData Central: Syrups, grenadine (a close stand-in).
Related ingredients
Recipes with nannari syrup
Jigarthanda
Indian · 9 h 35 min · 467 kcal · Vegetarian