Maple Syrup: Natures Nectar

Maple syrup is a sweetener made from the sap of maple trees and is divided into two major grades, Grade A and Grade B. Maple sap, as it comes from the tree, is a clear liquid with a slightly sweet taste. This delicious syrup and sugar were used during the American Civil War and by abolitionists in the years prior to the war because most cane sugar and molasses was produced by Southern slaves.

Sap to produce maple syrup can be collected from any native species of maple, but in Ohio, sugar and black maples are the first choice when they are available. Sap can also be gathered from red maple (Acer rubrum), silver maple (Acer saccharinum), and Box Elder (Acer negundo). Healthy sugar and black maple trees growing in overstocked uneven-aged or even-aged stands can be expected to achieve tapable size in 40 to 60 years, depending on overall site quality.

Production is centered around the months of in February, March, and April, depending on local weather conditions, and generally in the Northeastern United States and Southeastern Canada. The sap can be collected for syrup production until just before tree buds begin to expand and should be process as soon as possible to produce the highest quality syrup. Grade A This is the quality used in flavor infused gourmet maple syrups. Grade B maple syrup, since it has the most pronounced taste, is usually reserved for cooking and use in processed foods.

Grade A Light Amber, is very light and has a mild, more delicate maple flavor. It is usually made earlier in the season when the weather is colder. This is the best grade for making maple candy and maple cream.

Grade A Medium Amber, is a bit darker, and has a bit more maple flavor. It is the most popular grade of table syrup, and is usually made after the sugaring season begins to warm, about mid-season.

Grade A Dark Amber, is darker yet, with a stronger maple flavor. It is usually made later in the season as the days get longer and warmer.

Grade B, sometimes called Cooking Syrup, is made late in the season, and is very dark, with a very strong maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foods.

Vermont syrup meets or exceeds the standards of quality, purity and density of all maple producing states and provinces. Vermont's maple syrup is 100% natural with nothing added and the climate and soil conditions are perfect for producing the best maple syrup.

Maple syrup is a good sweetener to use if you are trying to protect the health of your heart. And may help to support reproductive health and provides special benefits for men. Maple syrup is not a commonly allergenic food and is not known to contain measurable amounts of goitrogens, oxalates, or purines and is an excellent source of the trace mineral manganese.

Maple syrup and sugar are among the oldest agricultural commodities produced in the United States. Maple sap and syrup . Maple syrup flavor must be guarded from sap to store shelf since they pick up off-flavors easily. This can work in the favor of a manufacturer who uses this as away to enhance and infuse certain flavors into their syrup. One such producer, BLiS, Llc., ages 100% Pure maple syrup in old Jack Daniel barrels adding a distinct dimension and bourbon flavor to their product. Vanilla beans are a great source for flavoring also.

Maple syrup is considered by many to be the ultimate natural product. Stored properly, maple syrup will usually maintain quality for three to six months. It is a delicious sweetener for many cooking recipes, especially when infused with the rich flavors of bourbon and vanilla and uses by top chefs around the world. It is an excellent source of manganese and a good source of zinc, can also be sweet for your health. The next time you look pick up a bottle of 100% pure maple syrup remember the history, the incredible flavor and uses and the health benefits. Enjoy!

Author: Steven Stallard

Chef Steven Stallard was professionally trained at the CIA, Greenbrier Hotel & Tailevent Restaurant of Paris. He spent nearly 20 years advancing his vision of truly American Cuisine based on naturally sourced ingredients. Chef Steve in President and owner of BLiS, Llc, - Handcrafted Gourmet and Natural Food products. BLiS products including Flavor Infused Maple Syrup, are now available through the company's web site at http://www.BLiSgourmet.com

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