What is "maple syrup"

Maple \Ma"ple\ (m[=a]"p'l), n. [AS. mapolder, mapulder, mapol; akin to Icel. m["o]purr; cf. OHG. mazzaltra, mazzoltra, G. massholder.] (Bot.) A tree of the genus Acer, including about fifty species. Acer saccharinum is the rock maple, or sugar maple, from the sap of which sugar is made, in the United States, in great quantities, by evaporation; the red maple or swamp maple is Acer rubrum; the silver maple, Acer dasycarpum, having fruit wooly when young; the striped maple, Acer Pennsylvanium, called also moosewood. The common maple of Europe is Acer campestre, the sycamore maple is Acer Pseudo-platanus, and the Norway maple is Acer platanoides.

Note: Maple is much used adjectively, or as the first part of a compound; as, maple tree, maple leaf, etc.

Bird's-eye maple, Curled maple, varieties of the wood of the rock maple, in which a beautiful lustrous grain is produced by the sinuous course of the fibers.

Maple honey, Maple molasses, Maple syrup, or Maple sirup, maple sap boiled to the consistency of molasses.

Maple sugar, sugar obtained from the sap of the sugar maple by evaporation.

n. 1 Syrup made from the sap of the sugar maple, ''Acer saccharum'' 2 Syrup flavored with artificial maple flavoring; though legally in the United States cannot be labelled as such when for sale.

n. made by concentrating sap from sugar maples

Maple syrup 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. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees can be tapped by drilling holes into their trunks and collecting the exuded sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup.

Maple syrup was first collected and used by the indigenous peoples of North America, and the practice was adopted by European settlers, who gradually refined production methods. Technological improvements in the 1970s further refined syrup processing. The Canadian province of Quebec is by far the largest producer, responsible for 75% of the world's output; Canadian exports of maple syrup in 2014 were C$ 380 million (approximately US$ 300 million), with Quebec accounting for 85% of this total. Vermont is the largest producer in the United States, generating about 6% of the global supply.

Maple syrup is graded according to the Canada, United States, or Vermont scales based on its density and translucency. 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 percent sugar. 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 have more restrictive definitions (see below).

Maple syrup is often eaten with pancakes, waffles, 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, although the chemistry responsible is not fully understood.