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Delivery - terms and prices
After placing an order, delivery is processed on business days. Package design and product images may differ. Delivery time depends on the selected method - on average up to 5 days.
International Omniva post - from 7 € (price depends on parcel weight). For other options (DPD, FedEx), standard rates and transit times apply.
In addition to the thresholds listed above, we can consider free delivery options depending on the order amount and for deliveries to other countries. Contact us and we will suggest the best option.
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On average - up to 5 business days (depends on the selected delivery method).
Loyalty program - 5% cashback on purchases
Registered customers receive 5% cashback on purchases. Bonus points are credited automatically and can be used to pay for future orders.
1) Register on the website - create an account to participate in the program.
Log into your account - bonuses are credited only to logged-in users.
Make purchases - cashback is credited automatically after invoice creation.
"BORHILL" Maapirnisiirup is a thick, sugar-free syrup made from Jerusalem artichoke (Helianthus tuberosus), also called maapirn or topinambur. The plant has been cultivated in Europe for centuries as a source of inulin — a natural soluble fibre that gives the syrup its mild sweet taste without added sugar. For people who want to reduce sugar intake but still enjoy a spoonful of something sweet in tea, porridge or yogurt, this is a familiar choice in the Baltic herbal-syrup tradition.
The main active component is inulin, a fructan-type prebiotic fibre. Unlike sugar, inulin is not broken down in the small intestine. It travels to the colon, where the friendly bacteria of the gut microbiota — especially bifidobacteria — ferment it and use it as food. This fermentation produces short-chain fatty acids such as butyrate, which nourish the cells of the intestinal lining. Because inulin is not absorbed as glucose, the syrup has a low glycaemic impact compared to ordinary sugar or honey.
Jerusalem artichoke syrup also naturally contains small amounts of fructose, pectin and trace minerals like potassium, iron and silicon, which come along with the inulin during gentle extraction from the tubers. The texture is similar to light honey or maple syrup, with an earthy-caramel note typical of slowly evaporated maapirn juice.
Typical scenarios where people reach for this syrup: as a sweetener in herbal tea, coffee or smoothies; drizzled over pancakes, curd or oatmeal; stirred into homemade dressings; or simply taken by the spoon as a source of prebiotic fibre when the menu is low in vegetables. It fits well into low-sugar, vegan and lactose-free eating patterns.
Good to know. Because inulin is fermented by gut bacteria, introducing it gradually is wise — large amounts at once may cause bloating or gas, especially in sensitive individuals or those with FODMAP intolerance. People with fructose malabsorption should be cautious. The syrup is a food product, not a medicine, and does not replace a varied diet. If you are pregnant, breastfeeding or managing a chronic condition, consult your doctor or pharmacist before adding new prebiotic foods in larger quantities.
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