Barley malt syrup

[citation needed] Malt syrup is dark brown, thick, and sticky, and possesses a strong distinctive flavor described as "malty".

It is also called "barley malt extract" (or just malt syrup), though there are instances of mislabeling "extract" where additional grains or corn syrup are in production.

[4] Barley malt syrup has a long history, and was one of the primary sweeteners (along with honey) in use in China in the years 1000 BCE – 1000 CE.

Qimin Yaoshu, a classic 6th century Chinese text, contains notes on the extraction of malt syrup and maltose from common household grains.

[4] Sugar rationing in the US during World War I[5] led to the first commercial malt syrup production in the 1920s.