🗓 16/04/2019 👤 Katharina Hertling

Gold, golden, maple syrup!

Maple syrup - the pride and joy of Canadians. You can find out more about this liquid gold here.

Gold, golden, maple syrup!

Put some maple syrup on it!

There's absolutely nothing that maple syrup doesn't go with - at least that's what Canadians think. So it's not surprising that there are now some pretty crazy combinations with the sweet sap of the maple tree. In Canada, the saying "Put some maple syrup on it." has become well established. This means that when in doubt, maple syrup is always a good idea. So if you're at a loss: put some maple syrup on it!

Export hit in Canada

Canada continues to produce around 80 % of the maple syrup consumed worldwide and exports to around 52 countries. In the province of Quebec alone, there are 11,300 maple syrup producers. Imports are made to the USA (1st place), Germany (2nd place) and Japan (3rd place). And because maple syrup is so important to Canadians, there is even a separate association that looks after the interests of maple syrup producers and has set itself the task of monitoring and regulating the market: Federation of Quebec Syrup Producers.

Marple syrup grading system - from extra-mild to smoky

Such an important national product has - of course - its own rating system. Here, color, consistency and taste are divided and classified into different levels. This also results in price differences.

Grade A - Gold

Grade A Gold syrup is the lightest variant and has only a subtle maple flavor, almost with a hint of vanilla. This grade corresponds to grade AA syrup on the European market.

Grade A - Amber

Grade A amber syrup is perceived as soft, full-bodied and sweet and is slightly stronger than the gold syrup, but still mildly aromatic. The European equivalent to this is Grade A syrup.

Grade A - Dark

This maple syrup impresses with its intense color and is something for real maple lovers. It tastes almost smoky and tart, with a strong maple flavor. This variant is known in Europe as grade B syrup.

Grade A - Very Dark

The most intense and viscous is the Grade A Very Dark syrup, which is almost reminiscent of sugar beet syrup in its consistency. On the European market, it corresponds to grade C.

A day of celebration for maple syrup

National Maple Syrup Day is December 17 and is celebrated in Canada with the consumption of maple syrup in all its variations. Canadians don't just limit themselves to maple syrup as a sweetener for pancakes, but also use the thick syrup in savory dishes.
Instead of sugar or honey, for example, popcorn is often sweetened with maple syrup. Of course, the syrup also makes an excellent sweetener in cakes and cookies and provides a pleasantly "chewy" consistency. In cocktails, a tart and smoky syrup provides an extraordinary taste. Last but not least, Canadians like to sweeten their coffee with maple syrup instead of conventional sugar.
Sweet potatoes or baked vegetables can be drizzled with the syrup to add a delicious caramel note. Pumpkin soup also benefits from the sweet syrup, as do marinades for poultry or fish. Bacon with maple syrup or a traditional Canadian breakfast sausage with fennel and maple syrup is particularly unusual, but highly recommended - both are best browned in a pan until crispy. (You can find more tips on using maple syrup here).
If you want something even creamier, then we present to you: maple cream. This is maple syrup boiled down to a light, thick cream. A little tip: it doesn't run off the sandwich as quickly.

Conclusion: Pass the pancakes and put some maple syrup on it - it's worth it!


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