A thick, sticky syrup made by extracting and concentrating the sugars produced when barley, or occasionally wheat, rye, or sorghum, is malted. It has a sweet, nutty, toasted flavor with notes of caramel and molasses, and is used to darken and flavor rye and pumpernickel breads, glaze roasted meats and vegetables, and season sauces and marinades in dishes like teriyaki and char siu. Unlike honey or corn syrup, it contributes a distinct malty, slightly bitter depth rather than straightforward sweetness.