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.