Maple syrup has a specific, quite distinctive taste and smell, a little reminiscent of caramel. Traditionally it is used to flavour pancakes and crepes, but ...Read more
Maple syrup has a specific, quite distinctive taste and smell, a little reminiscent of caramel. Traditionally it is used to flavour pancakes and crepes, but use it wherever you want to add its specific flavour - breakfast cereals, desserts, homemade granola, drinks, baking...
Grade C maple syrup has a stronger maple flavour and is a little darker than Grade A maple syrup. It is a traditional Canadian product. It's actually concentrated sap from the Canadian maple tree. Maple syrup is made by drilling holes into mature trees through which the sap flows into catch basins. The trees can live up to 250 years, producing sap between 50 and 80 years of age. It takes 35-40 litres of sap to make one litre of syrup. Raw sap contains up to 97 % water, which is then evaporated to produce syrup. In organic production, strict care is taken to ensure that the sap-producing maple trees are mature and that their development is not disturbed by bottling the sap.
Storage. Once opened, store at a temperature below 10 °C.
