Why Maple Syrup Is So Damn Expensive (And So Delicious)


Around 300 different natural flavor compounds have been found in pure maple syrup.  And that’s why imitations will never do. Not all 300 compounds are found in every batch of syrup — it varies in amount between producer and time of year — but nonetheless, maple syrup is one complex flavor.

You can pour maple syrup on snow and EAT IT.  It’s called maple taffy and it’s one of the best things that happens in the winter in the North East. Maple taffy is made by boiling maple sap past the point of syrup, but not so long that it becomes maple butter. Then, it’s poured onto snow where it hardens to be eaten.

The person who makes the maple syrup is called a sugarmaker.  Not a bad title if you ask us. Native Americans were the first sugarmakers and they taught Europeans the process.

2 thoughts on “Why Maple Syrup Is So Damn Expensive (And So Delicious)

  1. i was curious about your ‘terpenes’ category, so here i am. cooking salmon with maple syrup and raw honey is just an out of body experience, makes me wanna say
    YYEEAAAAHHHHH BOOOOIII!!! (like flava flav.) lol.

    Liked by 1 person

    • I love me some good terpenes. 🙂 But I’m not sure I really understand them, at least how they affect a cannabis strain. There’s just too many of them… I cooked with some really weak cannabis oil once, and I thought the taste was… interesting. 🙂

      Liked by 1 person

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