Maple syrup
Maple syrup
Maple syrup (/ˈmeɪpəl ˈsɪrəp/) is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.
Etymology
The term "maple syrup" is derived from the Algonquin word sikwabik, which means "drawn from wood". The process of making maple syrup was first practiced by indigenous peoples of the Northeastern Woodlands.
Production
Maple syrup is made by boiling down the sap of the maple tree. The sap is collected from a tapped tree through a process known as sugaring. The sap must be boiled down to obtain the sweet, viscous liquid known as maple syrup. The boiling process causes the water in the sap to evaporate, leaving behind the concentrated syrup.
Grades
Maple syrup is graded according to the Canada, Quebec and United States standards based on its density and translucency. The grades include Golden, Amber, Dark, and Very Dark. Each grade has a unique flavor profile and color, ranging from light and delicate to dark and robust.
Uses
Maple syrup is used as a sweetener in a variety of foods, including pancakes, waffles, and French toast. It can also be used in baking, cooking, and as a flavoring in beverages like coffee and tea.
Health Benefits
Maple syrup contains numerous antioxidants and a decent amount of minerals like manganese and zinc. It is also a natural source of energy due to its high carbohydrate content.
Related Terms
External links
- Medical encyclopedia article on Maple syrup
- Wikipedia's article - Maple syrup
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski