International Maple syrup Institute facts

Usually made at the beginning of the new maple season, it has a subtle maple flavor typically used on pancakes and waffles and paired with rich dairy items like yogurt or vanilla ice cream. Try it over Greek yogurt, muesli and fresh berries or atop your favorite dessert.

Usually made about mid-season, it’s a very popular classification for all-around use. Full of characteristic maple flavor, this syrup is great over waffles, in salad dressings, cocktails or in a maple-sweetened barbecue sauce.

As the maple season progresses, the syrup darkens in color and develops a more robust maple flavor. Good for all-around use, its hearty flavor works well in baked goods and other recipes where you need a more concentrated flavor.

Pour over baked apples or squash, use as a glaze for meats and vegetables, or sweeten baked goods. This classification pairs well with smoky and spicy flavors like chipotle peppers, sriracha or bourbon.

Produced at the end of the season, it’s perfect for cooking and baking, when you want the maple taste to be the predominant flavor. This classification is used by chefs for a strong maple flavor in a bread, cookies, ice cream or barbecue sauce.

 Source for contents on this page : International Maple Syrup Institute

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It requires minimal processing and contains absolutely no additives. Maple syrup substitutes and imitations do not provide the same beneficial nutrients found in pure maple syrup.

Maple syrup provides several essential nutrients and it stands out as a versatile and flavorful sweetener that contains more nutrients than other sweeteners. It contains important nutrients such as calcium, copper, riboflavin and manganese. Moreover, there are 78.2 mg of polyphenols in a 60 ml serving of maple syrup.

 Photo courtesy of UVM Proctor Maple Research Center