Maple Syrup, more than just a confectionary treat?
Maple syrup has seen the role it plays in our modern diets reduced to condiment status, something to pour on our pancakes, waffles and oatmeal. Even in Quebec, which produces over 85 percent of the world’s maple syrup supply, maple sugar products other than syrup are regarded as a treat, and a seasonal one at that – taffy, sugar on snow and maple butter are usually only bought in season as soon as the sap starts running.
Our ancestors, however, had a different attitude towards this natural sugar. Maple sap and syrup was used in cooking, curing meats and sweetening beverages and other foods. Early inhabitants in Quebec, along with natives saw the importance of the energy locked inside maple syrup and it was an important staple in a world without refined sugars. The proliferation of cheap, well-distributed sugar cane-derived sugars gradually pushed maple sugar out of the kitchens of most Canadians and residents of the northeastern United States.
A role outside the sugaring off
There is no reason for this state of affairs to continue, as maple syrup and other maple sugar products are a good alternative to high-fructose sweeteners and artificial sweeteners. Unlike white sugar, which is mineral-free, a serving of maple syrup boasts 100 percent of the recommended daily value of manganese, 37 percent of the RDV for riboflavin and 18 percent of that for zinc. It also contains magnesium, calcium and potassium, all of which are important parts of a balanced diet. Maple syrup has recently been found to contain anti-oxidant properties. Finally, maple sugar’s low-glycemic index, especially when compared to refined sugar makes it a good choice for those who must control the amount of sugar in their diet for health reasons. All of these factors combine to make maple syrup a strong choice for inclusion in your daily cooking.
From darkness into light
There are several different grades of syrup, and each grade has a particular hue, taste and quality that is tied in with the time of year at which it was harvested and produced. There are 5 different grades in total. The first and lightest, known as No. 1 Extra Light (or Grade A Light in the United States) is almost transparent, letting 75 percent of light pass through it. The flavor is not very strong. The next grade, No. 1 Light also comes from the beginning of the sugaring off season and it has a color and flavor that is only a little darker than the Extra Light. No 1. Medium is the grade which you will encounter most often in stores and at restaurants, as the darkish amber pigment combined with the thicker maple flavor make it extremely popular. The next two grades, No 2. Amber and No. 3 Dark are both intended more for commercial usage. Produced towards the end of the season when the sap is starting to slow, these syrups are dark with a pronounced maple taste and a much higher mineral content. They are most frequently used as flavorings in processed foods or cooking.