Maple syrup is extracted from the sap of the sugar maple tree in Northern America, as discovered by the Native Americans. The manufacturing process hasn’t changed much since colonial times. The sap of the tree, which is produced to protect the plant from harsh northern freezing temperatures and which has an entirely liquid, watery consistency in its natural state, is collected and then cooked until it attains its characteristic syrupy state. The processing requires no additives. The manufacturing of maple syrup takes place in the spring and is a lengthy process lasting for weeks.
Based on its flavor, color and intensity, maple syrup is graded from A to D, therefore this classification doesn’t have much to do with its quality. A is the brightest, less intensely flavored syrup, while D is the most characteristic variant.
Apart from sugar, maple syrup also contains vitamins and minerals. Its unchecked consumption is not recommended, yet thanks to its natural origin, it is still a better choice than sucrose or corn syrup.
It can be used to sweeten liquids, pastries, granola bars, cookies or ice cream. It is essential accompaniment to pancakes, yet is also perfect with simple oatmeal or muesli.
Ingredients: maple syrup*
*= from a Certified Organic Source HU-ÖKO-01
Certified by: Biokontroll Hungária Nonprofit Kft.
Nutritional value (per 100 g):
||1315 kJ / 314 kcal
|- of which saturates:
|- of which sugar:
Storage: Keep in a cold, dry place!
Country of origin: Canada