Maple syrup is a product peculiar to North America and, more particularly, to Quebec. It is a natural product which contains neither colorants, nor additives and which is made from sugar maple sap (Acer saccharum). Maple water (sap) is made up of 97% water, sucrose, fructose and glucose. Amino acids, proteins, organic acids and proteins can also be found in variable quantities. From a technical point of view, maple syrup is defined by its sugar content, that is 66 degrees Brix*.

Maple syrup is a unique product in terms of its nutritional elements, its health properties, and its taste and colour, which vary throughout the season. As the season progresses (5 weeks – April and May), the fructose and glucose content of the maple syrup rises, while its saccharose content falls slightly. As with the sugars, the content of the other natural elements present in the maple water also varies over the season (amino acids, minerals). These changes in the composition of the maple water bring with them changes to the colour and taste of the maple syrup. At the start of the season, the syrup is generally clear and the taste is slightly sweet (Extra-clear, Clear or Medium class syrup – AA, A or B). As the season progresses, it becomes darker and more caramelised (Amber or Dark class syrup – C or D). It must also be remembered that the quality of the syrup is not defined by these categories. The quality is determined by the terroir and know-how, exactly like wine.

Maple syrup and its derivatives are an integral part of Quebecois culture. More than a simple traditional product, it is one of the cultural elements associated with the Quebecois and Canadians everywhere in the world. The basis for many traditional dishes, maple syrup remains one of the key ingredients of Quebecois and international cuisine in the 21st century.
* Degrees Brix is the weight in grams of solids in 100 grams of a solution in distilled water.
* source


Maple syrup contains a natural sugar originating from the sugar maple (Acer saccharum). It can replace refined sugar in almost any culinary preparation. It is important to know that maple syrup is a rare product, less calorific than honey or other natural sugars, and containing polyphenols and mineral elements.

It can be used to sweeten: Cereals, yogurt, fresh fruit. It can be used in tarts, gateaux, muffins and on crêpes and waffles, of course, but also in ice-cream, sorbet, granita, frozen yogurt, etc. You can even liven up a choucroute by cooking it in dry white wine with a dash of maple syrup. Halfway through cooking, you can glaze a roast duck or chicken, or drizzle a grilled or oven-cooked fish with a sauce made with butter, maple syrup, Dijon mustard, perked up with fresh dill. You could also mix equal parts of maple syrup and horseradish, coat a chicken leg or breast with it and cook it under the grill, basting it several times with the cooking liquid. Grilled grapefruit: halve the grapefruit and coat the surface with maple syrup with a little butter, powder with cinnamon and raisins and grill for two to four minutes. Glaze a squash with maple syrup, or cook little turnips, carrots or beetroot in a mixture of chicken stock and maple syrup until tender and well glazed. Put it in beans and ham. It also makes an excellent vinaigrette. Dipping sauce: it is traditional, in the sugar season, to dip pieces of bread in very hot syrup. French toast: soak slices of spelt or Khorasan wheat bread in a mixture of beaten eggs, cream and maple syrup and cook them in a frying pan. Poached fruit: place peeled apples or pears in an oven dish, half cover them with white wine with a dash of maple syrup, add spices of your choice (ginger, cardamom, nutmeg, cloves, cinnamon), cover with tinfoil and cook in the oven at 200°C (390°F).

See the aromatic trails and chemical harmony developed by François Chartier, Creator of Harmonies –