Treacle
Treacle
Treacle (/ˈtriːkəl/) is a type of sugar syrup that is often used in baking and cooking. It is a common ingredient in traditional British desserts, such as treacle tart and treacle sponge pudding.
Etymology
The word "treacle" comes from the Old French triacle, which is itself derived from the Latin theriaca. Theriaca was a type of antidote used in ancient times to treat poisonings. This term was later applied to a medicinal compound that was sweetened with sugar or honey, and over time, it came to refer to any sweet syrup.
Types of Treacle
There are several types of treacle, including:
- Golden syrup: This is a light treacle with a distinct, sweet flavor. It is often used in baking and for sweetening beverages.
- Black treacle: Also known as molasses, black treacle is a dark, bitter syrup that is a byproduct of sugar refining. It is used in baking and in the production of dark beers and rum.
- Light treacle: This is a less concentrated form of golden syrup. It is often used in recipes that call for a milder sweetness.
Related Terms
- Syrup: A thick, sweet liquid made by dissolving sugar in boiling water.
- Molasses: A thick, dark brown syrup produced during the refining of sugar.
- Sugar: A sweet substance that is used in cooking and baking, and is produced by plants, especially sugar cane and sugar beet.
Medical Uses
In the past, treacle was used in medicine to make pills more palatable and to mask the taste of other medicinal ingredients. Today, it is primarily used in cooking and baking, but it is also a source of quick energy due to its high sugar content.
External links
- Medical encyclopedia article on Treacle
- Wikipedia's article - Treacle
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