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Nikkimaria (talk | contribs) why? Tags: Manual revert Reverted |
Because whether we understand the chemistry of maple syrup, has no bearing on whether people consider it to taste good? |
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Maple syrup is graded based on its colour and taste. [[Sucrose]] is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be at least 66 per cent sugar.<ref>{{cite web|title=Chapter 13 – Labelling of Maple Products |url=http://www.inspection.gc.ca/english/fssa/labeti/guide/ch13e.shtml |publisher=[[Canadian Food Inspection Agency]] |accessdate=9 December 2011 |url-status=dead |archiveurl=https://web.archive.org/web/20111201232833/http://www.inspection.gc.ca/english/fssa/labeti/guide/ch13e.shtml |archivedate=1 December 2011 }}</ref> In the United States, a syrup must be made almost entirely from maple sap to be labelled as "maple", though states such as [[Vermont]] and [[New York (state)|New York]] have more restrictive definitions.
Maple syrup is often used as a condiment for [[pancake]]s, [[waffle]]s, [[French toast]], [[oatmeal]], or [[porridge]]. It is also used as an ingredient in baking and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour,
== Sources ==
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