Written by Sarah Pope MGA | Last updated: Feb 15, 2019 | This post contains affiliate links
I've become quite an expert on date syrup over the years.
During spring, when pollen counts are high, date syrup becomes my exclusive sweetener (aside from local raw honey, which can ease seasonal allergy symptoms for some).
Other whole-food sweeteners—like maple syrup and coconut sugar—pose issues since they are disaccharides. Being harder to digest, they can spark inflammation and cause symptoms across a range of health conditions.
And yes, even minuscule quantities can be problematic!
That's why autoimmune-focused diets such as GAPS and SCD ban these sweeteners (though the AIP protocol puzzlingly permits them).
Like many others, my immune system overreacts to oak pollen each spring. To stay symptom-free, I temporarily cut out all disaccharides (including grains). But because date syrup is a monosaccharide—similar to honey and fruit—I can still enjoy it!
Don't misunderstand me—I'm not criticizing whole-food disaccharide sweeteners. I have nothing against them; they're traditional and excellent for occasionally satisfying our natural sweet tooth.
The issue is simply that my immune system becomes hypersensitive when oak trees bloom in spring, and my area ranks among the worst globally for this pollen.
So to sidestep problems, I go entirely to date syrup for a few weeks until the air clears—literally!
A simple fix, and far better than relying on medication, don't you think?
Varieties of Date Syrup
Having used date syrup extensively over the years, I've observed that syrups from various regions differ subtly in flavor, hue, and thickness.
Dates hold a traditional and vital place in Middle Eastern cuisine and culture, and they thrive in arid climates.
Unsurprisingly, the majority of the world's dates, date sugar, and date syrup originate from Egypt, Iran, Saudi Arabia, and Iraq. In fact, the top ten date-producing countries all fall within 'The Greater Middle East,' a region extending from Morocco in the west to Pakistan in the east. (1)
The first date syrup brands I sampled years ago hailed from that region. As its popularity grew, producers appeared elsewhere, especially in California.
Below are the key distinctions between these two types of date syrup to help you choose which to try for recipes and baking.
Date Syrup from Abroad
Date syrup made in the Greater Middle East is markedly thicker than its North American counterpart.
This thickness comes from traditional processing that doesn't fully break down the dates' natural pectin. Anyone who makes jams or jellies knows that adding pectin during canning thickens the final product.
The same principle applies to date syrup, except the pectin is already present and simply isn't broken down.
Color-wise, Middle Eastern date syrup is darker. Look at the photo above—notice the difference? The Tunisian syrup on the right is noticeably darker, particularly at the edges.
It closely resembles traditionally made cane syrup. Unsurprisingly, date syrup from this region carries subtle brown sugar undertones. This is the brand I personally use.
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Date Syrup from North America
Date syrup grown and processed in North America differs considerably from Middle Eastern varieties.
First, it's less viscous because a slower production process breaks down the natural pectins more thoroughly.
The first time I tried it, I was unaware it would be so thin, so I accidentally used too much—it poured out rapidly!
Whereas Middle Eastern date syrup evokes brown sugar, North American date syrup resembles homemade butterscotch. Notice the distinct amber hue around the edges of the California syrup in the photo? The unique growing conditions yield this distinctive flavor.
Its color is also lighter. This is the brand I use.
Which Date Syrup Should You Choose? Middle Eastern vs. North American
After sampling date syrups from around the globe, my advice is to try both varieties. Incorporate them into your favorite smoothies and healthy desserts, then decide based on the flavor your family prefers.
I stock both North American and imported date syrup in my pantry. I use California syrup for smoothies, but for baking, I favor the Middle Eastern version.
Both cost roughly the same per serving, so this is one case where you can simply pick whichever you genuinely enjoy more.
Just ensure whichever brand you select contains no additives and only one ingredient: organic dates.
Citations
(1) Top Date-Producing Countries Worldwide
Since 2002, Sarah Pope has worked as a Health and Nutrition Educator. She sits on the Board of Directors of the Weston A. Price Foundation.
In 2010, she received the Activist of the Year award at the International Wise Traditions Conference.
She holds a Bachelor of Arts in Economics (summa cum laude, Phi Beta Kappa) from Furman University and a Master's degree in Government (Financial Management) from the University of Pennsylvania.
As a mother of three healthy children, blogger, and best-selling author, she focuses on applying Traditional Diet principles and evidence-based wellness in today's home. Her work has appeared in USA Today, The New York Times, National Review, ABC, NBC, and numerous other outlets.
