Maple syrup in the context of "Table syrup"

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⭐ Core Definition: Maple syrup

Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.

Maple syrup was first made by the Indigenous people of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States.

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👉 Maple syrup in the context of Table syrup

Table syrup, also known as pancake syrup and waffle syrup, is a syrup used as a topping on pancakes, waffles, and french toast, often as an alternative to maple syrup, although more viscous typically. It is typically made by combining corn syrup with either cane sugar or high-fructose corn syrup, water, food coloring, flavoring, and preservatives.

Table syrups were introduced in the late 19th century to fill the desire for maple syrup of Americans moving into urban areas. After World War II, major brands like Aunt Jemima and Mrs. Butterworth's were introduced with little actual maple syrup.

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Maple syrup in the context of Acer (genus)

Acer is a genus of trees and shrubs commonly known as maples. The genus is placed in the soapberry family Sapindaceae. There are approximately 132 species, most of which are native to Asia, with a number also appearing in Europe, northern Africa, and North America. Only one species, Acer laurinum, extends to the Southern Hemisphere. The type species of the genus is the sycamore maple Acer pseudoplatanus, one of the most common maple species in Europe. Most maples usually have easily identifiable palmate leaves (with a few exceptions, such as Acer carpinifolium, Acer laurinum, and Acer negundo) and all share distinctive winged fruits. The closest relative of the maples is the small east Asian genus Dipteronia, followed by the more widespread genus Aesculus (buckeyes and horse-chestnuts). Maple syrup is made from the sap of some maple species. It is one of the most common genera of trees in Asia. Many maple species are grown in gardens where they are valued for their autumn colour and often decorative foliage, some also for their attractive flowers, fruit, or bark.

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Maple syrup in the context of Maple

Acer is a genus of trees and shrubs commonly known as maples. The genus is placed in the soapberry family Sapindaceae. There are approximately 132 species, most of which are native to East Asia, with a number also appearing in Europe, northern Africa, and North America. Only one species, Acer laurinum, extends to the Southern Hemisphere. The type species of the genus is the sycamore maple Acer pseudoplatanus, one of the most common maple species in Europe. Most maples usually have easily identifiable palmate leaves (with a few exceptions, such as Acer carpinifolium, Acer laurinum, and Acer negundo) and all share distinctive winged fruits. The closest relative of the maples is the small east Asian genus Dipteronia, followed by the more widespread genus Aesculus (buckeyes and horse-chestnuts). Maple syrup is made from the sap of some maple species. It is one of the most common genera of trees in Asia. Many maple species are grown in gardens where they are valued for their autumn colour and often decorative foliage, some also for their attractive flowers, fruit, or bark.

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Maple syrup in the context of Sugar maple

Acer saccharum, the sugar maple, is a species of flowering plant in the soapberry and lychee family Sapindaceae. It is native to the hardwood forests of eastern Canada and the eastern United States. Sugar maple is best known for being the primary source of maple syrup and for its brightly colored autumn foliage. It may also be called "rock maple," "sugar tree," "sweet maple," or, particularly in reference to the wood, "hard maple," "birds-eye maple," or "curly maple," the last two being specially figured lumber.

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Maple syrup in the context of Vodka

Vodka (Polish: wódka [ˈvutka]; Russian: водка [ˈvotkə]) is a clear distilled alcoholic beverage. Its varieties originated in Poland and Russia. Vodka is composed mainly of water and ethanol (alcohol), but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base.

Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

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Maple syrup in the context of Woodlot

A woodlot is a parcel of a woodland or forest capable of small-scale production of forest products (such as wood fuel, sap for maple syrup, sawlogs, and pulpwood) as well as recreational uses like bird watching, bushwalking, and wildflower appreciation. The term woodlot is chiefly North American; in Britain, a woodlot would be called a wood, woodland, or copse.

Many woodlots occur as part of a farm or as buffers and undevelopable land between these and other property types such as housing subdivisions, industrial forests, or public properties (highways, parks, watersheds, etc.). Very small woodlots can occur where a subdivision has not met its development potential, or where terrain does not easily permit other uses. Very large woodlots (hundreds of acres) might emerge where profitable wood species have been depleted by commercial logging practices or compromised by diseases, leaving little choice but to divide and liquidate the real estate for other purposes.

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Maple syrup in the context of Pecan pie

Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter and sugar (typically corn syrup). Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. It is commonly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Pecan pie may be served with whipped cream, vanilla ice cream or hard sauce.

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