Product Description
Maple syrup is extracted from the sap of sugar maple trees in North America, a discovery made by Native Americans. The production process has changed little since colonial times. The sap, which is produced by the tree to protect itself from harsh northern frosts and is naturally clear and watery, is collected and boiled until it reaches its distinctive syrupy form. No additives are needed for processing. The maple syrup production season is in the spring, when the process is quite time-consuming, lasting several weeks.
Maple syrup is classified from A to D based on its flavor, color, and intensity, not necessarily its quality. Grade A is the lightest, least intense in flavor, while Grade D is the most robust and strong in flavor.
Maple syrup contains vitamins and minerals in addition to sugar. While excessive consumption is not recommended, due to its natural origin it can be a more beneficial choice than refined sugar or corn syrup.
Usable:
Perfect for sweetening beverages, desserts, granola bars, cookies, and ice cream. A must-have accompaniment for American pancakes and a versatile ingredient in oatmeal or muesli.