What did the Native Americans use maple syrup for?
The Native Americans of New England used their maple sugar as gifts, for trading, to mix with grains and berries and bear fat. During the heat of summer a special treat was a drink made of maple sugar dissolved in water.
How did maple syrup get discovered?
Native Americans even have legends about how maple sugar was discovered. The story has it that Chief Woksis of the Iroquois found the sweet (syrup) when he threw his tomahawk at a maple tree in the cold of winter. The next day, the sun warmed the sap inside the tree, and from the hole sprung forth the tasty syrup.
When did maple syrup originate?
The first settler accounts of maple sugaring were by André Thevet, who wrote of Jacques Cartier’s voyages, in 1557, and by Marc Lescarbot, who described the collection and “distillation” of sap by Mi’kmaq in 1606. Maple sugar production began among settlers in the late 1700s and early 1800s.
Did First Nations eat maple syrup?
With healing and nourishing powers, maple syrup has been cherished by First Nations Peoples for centuries. It was one of many gifts shared with early settlers, helping them to survive harsh winters and share in our land’s bounty.
Who first tapped maple trees?
Most trees can produce 20 to 60 litres (5 to 15 US gallons) of sap per season. Maple syrup was first made and used by the indigenous peoples of North America. The practice was adopted by European settlers, who gradually refined production methods.
What is Canadian maple syrup?
Maple syrup, also known in Canada as liquid gold, is a truly special product. Created from the sweet sap of the maple tree, the leaf even emblazons the Canadian flag – but there’s much more to it than a breakfast ingredient to pour on your pancakes.
Why is my maple syrup so dark?
Fresh sugar maple sap is about 2% sucrose; the rest is water. As sap boils in the evaporator pan, fructose and glucose in the sap are pulled into “browning reactions” that yield a darker, more flavorful syrup. So more microbes = more simple sugars = darker, more flavorful syrup late in the season!
