Sorghum syrup — known in the American South simply as "sorghum" or "sorghum molasses" — is the boiled-down juice of sweet sorghum (Sorghum bicolor), a tall cane-like grass pressed for its sweet stalk sap. Concentrated by long, open-pan boiling into a thick amber-to-russet syrup, it is sweet but tangier and more sharply flavoured than cane molasses, with a grassy-green, faintly sour, mineral edge behind its caramel.