Maple. For most of us, this tree is a symbol of autumn, the emblem of Canada, a material for skis and furniture. But few people think that maple is also a full-fledged food product. Yes, not just sweet syrup. Virtually everything can be used for food: sap, seeds ("helicopters"), young leaves, and even the inner layer of the bark. Maple can feed, quench thirst, and heal. Let's figure out how and what. Maple Syrup: Liquid Gold The most famous food product of maple is syrup. It is obtained from the sap of the sugar maple (Acer saccharum), as well as black and red maple. The season for collecting is early spring, when nights are still cold and days are warm. A nozzle is inserted into the trunk, and the sap drips into a bucket. The transparent, slightly sweet sap is boiled down — 40 liters become 1 liter of syrup. Maple syrup contains sucrose, fructose, glucose, as well as manganese, zinc, calcium, and potassium. Its glycemic index is lower than that of white sugar (54 vs. 65). It is rich in antioxidants (phenolic compounds) that help fight inflammation. In Canada and the United States, syrup is classified by color and taste: from golden (delicate) to very dark (intense, with coffee notes). It is used in baking, for glazing, in cocktails, poured over pancakes, and added to sauces. Benefits: manganese is important for metabolism; zinc — for immunity; calcium — for bones. Harm: it is still sugar, so diabetics need to be moderate. Maple Sugar and Maple Cream If the syrup is boiled down further until almost all the water evaporates, you get maple sugar. It is solid, sweet, with a caramel aroma. It can be ground into powder and used as ordinary sugar. In the 19th century in North America, maple sugar was cheaper than cane sugar, and it was stored for future use. Today it is a delicacy. Maple cream (or oil) is obtained if the syrup is boiled down to a soft ball (112°C) and then vigorously stirred. The consistency is pasty, resembling thick honey. It is spread on toast, added t ... Read more