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Aunt Jemima Syrup - OU-D

tamarw Dec 27, 2013 10:01 AM

Does anyone know why Aunt Jemima syrup has an OU-D? Is it a situation like Oreos where it is on dairy equipment but the actual ingredients are non-dairy? I don't see anything in the ingredients that would denote that it's milchig... (see http://www.foodfacts.com/NutritionFac...


I'd love to cook meat dishes with syrup. But is it not possible, or is the D a mistake?

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  1. m
    Mashgiach RE: tamarw Dec 27, 2013 11:03 AM

    Common equipment with other dairy products. No kashering.

    1. weinstein5 RE: tamarw Dec 27, 2013 11:05 AM

      My guess would be that it is the equipment - that the equipment used is the same for plain syrup and the butter flavored syrup even possibly on the same runs - I would also recommend of using 100% pure maple syrup your will get better results - many brands have hechshers and are pareve

      3 Replies
      1. re: weinstein5
        tamarw RE: weinstein5 Dec 28, 2013 03:01 PM

        I do agree - I thoroughly enjoy the maple syrup I use. But we have a lot of AJ syrup we want to use up, and cooking would be an ideal purpose.

        1. re: tamarw
          queenscook RE: tamarw Dec 28, 2013 06:29 PM

          I'd be afraid I'd ruin any dish I made by using pancake syrup in it. I had occasion to have a tiny bit last week when I was visiting someone in the hospital, and it tried a bit of his pancakes with the syrup. It was the first time I'd had any in years; it was so vile I couldn't believe I'd ever eaten any by choice! My opinion, which you certainly didn't ask for, is to just take the loss, and throw it out. Just my two cents . . . Do as you will.

          1. re: queenscook
            tamarw RE: queenscook Dec 30, 2013 04:54 PM

            LOL, I didn't make the purchase. The hubby is to blame.

            In making other non-meat dishes, I can say this: there's a minor difference between cooked pancake syrup versus maple syrup, IMO. It's not as vile in cooked form, I can tell you that. It also makes for a great sauce with other ingredients.

      2. k
        koshergourmetmart RE: tamarw Dec 27, 2013 12:02 PM

        I agree withweinstein you should use real maple syrup. Aunt jemima and its ilk are basically sugar.

        2 Replies
        1. re: koshergourmetmart
          follick RE: koshergourmetmart Dec 27, 2013 12:59 PM

          I'll second that. For meat dishes you can use real maple syrup, demerera or raw sugar, regular sugar, molasses or honey as sweeteners all of which can be found kosher pareve. All of those, except for molasses I can find with hechshers in my local nonkosher supermarket.

          Buckwheat honey can give a nice strong but sweet taste in beef dishes if that's what you are going for.

          1. re: koshergourmetmart
            ferret RE: koshergourmetmart Dec 27, 2013 01:27 PM

            Actually, it's just flavored corn syrup.

          2. d
            DeisCane RE: tamarw Dec 29, 2013 05:23 PM

            My suggestion to use it up would be to make glazes out of it for fish dishes--salmon, black cod, even tuna would work. It's not as good as maple syrup but it would be good.

            1. d
              Dovid RE: tamarw Dec 30, 2013 04:45 PM

              Cheaper brands of maple syrup get their flavor from fenugreek.

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