Sorghum is made from 100 percent pure, natural juice extracted from sorghum cane.  The juice is cleansed of impurities and concentrated by evaporation in open pans into a clear, amber colored, mild flavored syrup.  The syrup retains all of its natural sugars and other nutrients.  It is 100 percent natural and contains NO chemical additives of any kind.
    Sorghum is one of the oldest natural sweeteners known.  It was the "principal sweetnin" used by our ancestors as America was being settled.  The sorghum cooking pan traveled westward with the settlers.  It, thus, became a part of America's heritage.  Besides being the energy food of the settlers, sorghum made their foods more tasty and nutritious.  Sorghum contains such hard-to-find nutrients as calcium, iron, potassium and phosphorus.
    The settlers found many ways to use sorghum--sweetening drinks, making confections, flavoring meats--but its most popular usage was in baking.  It was used in place of sugar in making pies, breads, puddings and countless cakes and cookies.
    The versatility of sorghum is being rediscovered by today's nutrition conscious homemakers.  They are finding that there is hardly a food served today that sorghum will not improve.  Sorghum blends with every kind of food, enhancing both taste and texture in very subtle ways.  For today's chef, sorghum is a nutritious flavoring, a seasoning ingredient and a sugar substitute.  It is that secret ingredient that gives any food that delicious taste and aroma that spells H-O-M-E-M-A-D-E.
 

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