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Maple syrup

Maple vinegar – not just for salads

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Just a dash of maple vinegar will enhance any dish - and in a healthy way.

Vinegar is usually something we think of as a simple ingredient for salads and pickling. But, as only the best chefs know, sour foods like lemon and vinegar (along with salt) are the essential flavour enhancers of gastronomy. Even the word vinegar is from French, meaning "vin-aigre" meaning Old French vyn egre, which in turn derives from Latin vinum (wine) + acer (sour). And, in the past as today, the name was used for grapes that were made into wine and then soured after having been opened.

Maple vinegar brought to Norway by Maple Tree is a totally unique product and combines the elements we love from balsamic with a maple twist. Flavours in maple vinegar are never too robust nor is the texture too thick, and can, therefore, be used as a light dressing, in pan sauces, directly on apples or drizzled on ripe cheeses or on a pannacotta. Because of its viscose texture, it can still be used in a simple green salad with great olive oil or walnut oil. Walnuts and maple are always ingredients that go together. Or, dunk some fresh bread into this vinegar mixed with a high-quality olive oil. Or, try them in a martini or switchel - the classic New England farmhouse drink. I have also tried eating them frying cherry tomatoes in butter and maple vinegar!

Many more recipes coming soon for this fantastic new addition to the Maple Tree and to your pantry!

Calories and minerals in maple syrup

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Just some of the minerals found in one serving

All pure maple syrup products are 100% natural and completely unrefined. In addition to preserving all the nutritional value of the maple sap, they contain minerals and nutrients that are an essential part of our daily nutritional requirements. Its unique taste is particularly satisfying. Maple products are rich in amino acids and phytochemicals, which help reduce appetite by interacting with the mouth’s taste receptors and the stomach.

100% DV Manganese

Aids in energy production

37% DV

Aids in metabolic processes

18% DV Zinc

Helps your immune system

5% DV Potassium

Maintain healthy blood pressure

Nutrition facts

The suggested serving of 60ml provides an ample amount of minerals, amino acids and fewer carbohydrates than other refined and unhealthy artificial flavours.
And, there is only one ingredient: 100% Canadian maple syrup. 100% pure and simple!

Making sense of maple syrup grades

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Making sense of maple syrup grades

Maple syrup comes in two grades and four colour classes. While all syrups are processed in the exact same manner, the different colour classes of maple syrup are simply a reflection of the different harvesting times of the season. As a general rule (but not 100% guarantee all the time) the lighter in colour a syrup is, the milder in flavour the maple syrup and the earlier it was harvested. As the season progresses, the maple syrup gets darker in colour and stronger in flavour.

This categorization system helps to organize maple syrup according to whether it was harvested early or late in the season. It also guarantees a certain level of guarantee for the consumer, so they are able to select the colour and taste class on the label.

The system also ensures standardization among all maple products. That means no matter in which province or state maple products are produced, the taste standards are clearly defined and regulated.
It also ensures adherence to all laws concerning quality and cleanliness at the provincial and state levels.

Is one grade better than another?

NO. The classes are not graded according to quality. Each class has its own special characteristics and applications. All syrup sold at retail is Grade A syrup, while Grade B syrup is used exclusively in food processing. Grade A syrup is divided into 4 colours each with its own intensity of maple flavour.

The chemistry of the sap is different every day. It gets darker as the time goes on. There is no difference in the amount of sugar between the grades. All maple syrup have the same sugar content. The darker syrup, the stronger the flavour.

Tapping and health of the tree

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It’s important to understand that tapping does no harm to the tree. After the sap runs in spring, a thin scar appears around the tap hole. The wood is no longer active and the tree will plug up the hole over the next 2 or 3 years. The tree will continue to grow normally and can live up to 200 years.

Why the Maple Leaf is so important to Canadians

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According to many historians, the maple leaf became a Canadian symbol as far back as 1834 when the first French Catholic St. Jean Baptiste Society in North America made the maple leaf its emblem. Already by 1836, the newspaper, Le Canadien published in French Canada (Lower Canada as it was called at the time), suggested that this leaf be the symbol of Canada. Similarly, in 1848, the literary annual called the Maple Leaf based in Toronto also wrote how the maple leaf should be a symbol for Canada.

Soon thereafter Ontario and Quebec adopted the maple leaf on their respective flags. In 1867 the song “Maple Leaf Forever” composed by Alexander Muir was our national anthem until “Oh Canada” officially replaced it in 1964. We also had the maple leaf on all monetary coins until 1901. Up until the cessation of the penny (1 cent) in 2012, the maple leaf adorned that too.

On February 15, 1965, the red maple leaf flag was officially inaugurated as the National Flag of Canada. The maple leaf on the flag is a generic maple, representing the 10 species of maple trees native to Canada.

It is from the sugar maple that we make maple syrup and it is the leaf of the sugar maple that adorns the Canadian national flag, also unofficially known as the Maple Leaf and l’Unifolié (French for “the one-leafed”). It consists of a red field with a white square at its centre in the ratio of 1:2:1, in the middle of which is featured a stylized, red, 11-pointed maple leaf. The red banners are meant to represent the oceans on either side of our huge country.

As we see, the history of the maple leaf and the maple tree has deep roots in Canadian history and culture. We adorn it formally around the world, at formal sports events. And you can pick the Canadian backpacker out from the crowd quite quickly.

Plus, where else can you have your emblem and eat it too?

How to properly store your maple syrup

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How to properly store your maple syrup

How to store your maple syrup

Once the container is open, maple syrup should be refrigerated. Once in contact with air, mold could develop if the product is not refrigerated. What's more, refrigeration tends to reduce evaporation which is usually followed by crystallization of the product. The best is to consume within 2 months after opening.

Freeze your maple syrup

Keep maple syrup indefinitely in the freezer.

If a great friend buys you 1 liter of pure maple syrup, don´t be scared! You can freeze the entire batch or in smaller portions in the freezer.

The process of making maple syrup

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Making pure Canadian maple syrup in four simple steps.


Maple syrup is made by tapping maple trees with a drill and collecting the sap. The maple sap is very mildly sweet and needs to be concentrated by cooking in order to create maple syrup. Then, a tap is inserted into the hole allowing gravity to do the rest by letting the sap drip slowly out of the tree. It does not hurt the tree nor harm nature in any way.

Maple syrup is only considered maple syrup when it reaches a sugar concentration of 66% sugar.

Brian AllawayOwner, Acadian Maple


Traditionally this sap was collected by hand and, bucket by bucket was carried by horse and sled to the sugar shack. Today, over 85% of maple producers use a system of vacuum tubes linking the producing trees to a common network to the sugar bush. The tubes carry the sap under the force of gravity down to a pumping station at the lowest point in the sugar bush. This method was introduced in the 1960´s and has tremendously increased the time needed to gather all the same in one place.


When the sap is extracted, it is 98% water and only 2% sugar. As mentioned before, in order to be legally considered maple syrup, the sugar content must be between 66% and 68%. The sap is placed in large shallow metal pans and boiled at a constant high temperature of 104°C. The consistency of the temperature is vital in maintaining quality. While it boils, the sap undergoes a series of complex chemical changes that are responsible for the colour and unique flavour of maple products.


The syrup is then filtered under gravity or under pressure to remove any impurities. Only then is it ready to be bottled or used to make other products.

Origins of the world´s best sweetener

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What is maple syrup and where does it come from?

Maple syrup is a sweet syrup that is derived solely from the concentration of sap from the maple tree. That’s it, there is nothing else in it. It is completely pure and a gift from mother nature.

Maple syrup is made each spring in North Eastern North America. In the provinces of Ontario, Quebec, Nova Scotia, Prince Edward Island and parts of New Brunswick. In the U.S primarily in the states of Vermont, Maine and New York State. 85% of the world´s maple syrup is made in Canada and 15% in the U.S. It is not found anywhere else in the world. That is why it mostly associated with Canada! Of that 85%, 72% of the world´s maple syrup comes from Quebec. But before 1930, the U.S was actually the larger producer.

Aboriginals used Aboriginal tribes developed rituals around sugar-making, celebrating the Sugar Moon (the first full moon of spring) with a Maple Dance. Many aboriginal dishes replaced the salt traditional in European cuisine with maple sugar or syrup. The Algonquians recognized maple sap as a source of energy and nutrition

We are not sure how the Native Americans discovered maple syrup, but we are very glad they did! They called the syrup“sinzibukwud”, meaning “Drawn from the tree” which pretty much sums up the entire description in one simple world. There is not much else to it! You will we in the next post – the process of how it´s made.

They did not make syrup back then. They boiled it and boiled it until it was a hard block of maple sugar. In that dehydrated form, maple syrup will last forever. Then they would take a piece off and put it into the water and make maple syrup. Or they would grate it like parmesan on other food throughout the year. The Europeans quickly fell in love with this sweetener and its delicious taste. It was sweet, it was good, it was different. Back then, sugar was not as abundant as it is today so it was a real treat for the European settlers.