1. Common.
Production. The main country of origin of maple syrup is to Canada, but it is also produced in the Northern United States, primarily in Vermont. In Russia, too, is already enthusiastic, but I Russian maple syrup I have not tried. The production process is very similar to the collection of birch SAP. In the period from February to April (and SAP is most active when there is a temperature difference between the day zero and a night of sub-zero) in the trees, make small holes, insert them in the tube and the juice flows into a special container. Then it is evaporated to the desired consistency. The ratio of finished syrup to the quantity of the collected juice of about 1/40. No more ingredients in the syrup is not added☝ maple juice make sugar and sweets.
Classification.
The syrup is of three categories. They are characterized by the degree of transparency of syrup (from light straw color to deep brown), this is manifested in the taste (from mild taste to a very rich woody-spicy). These indicators do not depend on the degree of evaporation, but only from the time of collecting the juice. Early in the season the bright and unsaturated syrups.
In the USA the classification letter (A, B, C), in Canada – digital (1, 2, 3). But the essence is the same. In the sale basically you can find the syrups category “A”/”1” is divided into 4 subspecies, so the color and taste within the same category may differ. I met believed that the dark syrup is better. This is garbage. 100% maple syrup is a quality product, and the degree of saturation everyone chooses to your taste.
2. About the manufacturer of the syrup, which I buy Сoombsmaple (sold at iherb)
It’s a small company – a family business in the 7th generation (150 years). On the website straight mimimising describes the process of collecting the juice, as they’re almost to the trees talking))) Well, and that I believe! Most importantly, the quality and taste of their products suits me. Furthermore, their syrup is hypoallergenic, gluten free and even kosher. I know a lot is very important.
3. Have an important point that few people know and observe.
After opening the can, the syrup must be stored in the refrigerator. It’s just the SAP wood, which proverili, there are no preservatives, so be careful with such a valuable and delicious product;)
At the moment I use in cooking this syrup and also agave syrup, Jerusalem artichoke and sometimes honey.
But globally it’s the same added sugar, and not something more “useful”. Don’t have misconceptions about this.