FLAVOR BOOSTER, FROM STARTER TO DESSERT
Authentic and tasty, maple syrup is today considered by many chefs to be as essential to their cuisine as olive oil. It is appreciated for its taste, but also for its surprising nutritional qualities. Overview of a natural and gastronomic product, with virtues and often unsuspected properties.
A source of natural energy, maple syrup and maple water are not just one of many sugars. It stems from the richness of the forests here and does not contain any coloring, artificial flavors or preservatives.
Like any other sugar, it should be consumed in moderation *. Unlike other sweetening agents, however, maple syrup contains many vitamins and minerals.
A 60 ml serving fills 72% of the daily nutritional requirements for manganese, 27% for riboflavin, 17% for copper and 6% for calcium **.
A UNIQUE MOLECULE
100% pure Quebec maple syrup has 67 different polyphenols, 9 of which are unique. One of these polyphenols, called Quebecol, forms naturally when the sap is boiled to produce syrup.
"An essential ingredient and a great source of pleasure ... With maple, I sugar little, but I sugar better! "
– Stéphanie Côté, nutritionist & author
DID YOU KNOW THAT ABOUT MAPLE WATER?
Maple water has a delicately sweet taste and is best enjoyed chilled. It contains 46 nutrients, including several vitamins and minerals, but only 9 g of carbohydrates and 35 calories per 375 ml serving. It is ideal for concocting homemade sports drinks.
100% pure maple butter contains no butter or dairy products.
Most of the time, you can replace sugar with an equal amount of syrup or maple sugar in your sweet or savory recipes. In cakes and most desserts, for 250 ml (1 cup) of syrup used, it is enough to reduce by about 60 ml (1/4 cup) the amount of liquid (water, milk, juice, etc.) which enters into the composition of the recipe.