This list of unrefined sweeteners includes all natural, unrefined, or low-processed sweeteners.
Sweeteners are usually made from the fruit or sap of plants, but can also be made from any other part of the plant, or all of it. Some sweeteners are made from starch, with the use of enzymes. Sweeteners made by animals, especially insects, are put in their own section as they can come from more than one part of plants.
The sweet resin of the sugar pine (Pinus lambertiana) was considered by John Muir to be better than maple sugar.
A sugary extract from manna ash that contains the sugar mannose and the sugar alcohol mannitol.
From roots
The juice extracted from the tuberous roots of certain plants is, much like sap, concentrated to make sweeteners, usually through drying or boiling.
Sugar beet syrup (Zuckerrübensirup in German) is made from the tuberous roots of the sugar beet (Beta vulgaris). Sugar beet molasses, a by-product of the processing to make refined sugar, also exists but is mainly used for animal feed.
Yacón syrup is made from the tuberous roots of yacón (Smallanthus sonchifolius).
The starchyseeds of certain plants are transformed into sweeteners by using the enzymes formed during germination or from bacterian cultures. Some sweeteners made with starch are quite refined and made by degrading purified starch with enzymes, such as corn syrup.
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