Honey or maple syrup: all about these natural sugars: Femme Actuelle Le MAG

All about maple syrup

Produced “at the time of the sugars”, at the beginning of spring, the maple syrup is the pride of Canada which ensures nearly 90% of the world harvest. The rest come from a few regions of North America like Vermont, Maine, Connecticut, or Massachussetts. Please note that no harvest is allowed before the trunks are at least 20 cm in diameter, which requires at least 45 years. Fortunately, these beautiful trees live for almost 300 years ….

How is maple syrup made?

Trapped by the cold during the winter, the maple water takes advantage of the thaw to climb the tree. Maple syrup producers, that's their name, collect this sweet liquid by making a cut in the trunk. The arrival of the sap, with its bitter taste, marks the end of the harvest. First filtered and cleared of all impurities, the maple water is heated to 103.5 ° C (very precisely!) In order to evaporate and become more consistent. A delicate step because if the result is too dense, the syrup crystallizes. If it is too liquid, it ferments. It will keep for ten years, without losing its qualities. By continuing the heating process, we obtain butter, then maple sugar. (Away from light and air, it keeps for ten years without losing its qualities). To know to get 1 liter of syrup, you need 35 to 40 liters of maple water!

How to choose your maple syrup?

The real maple syrup, the one entitled to this designation, is 100% natural. It contains zero preservatives, flavor enhancers, coloring or cutting products (glucose or corn syrup). Some are certified organic (more than a quarter of Quebec's production), which subscribe to standards such as "sugar bush management, plant diversity, possible fertilization, pest control, tapping, collection and processing maple sap ”. The syrup is classified by shade. The extra clear and clear, golden, are soft, light, suave. The more colorful medium has woody and caramelized notes. And the dark, robust taste and firmer consistency. At the time of purchase, we look at the label which must mention “maple syrup” and, if possible, the name and address of the producer. Maple syrup can be stored in a dry and temperate place. Once opened, it is kept cool.

To be tested with Maple syrup

A caramelized white ham in maple syrup with a hint of chili; clarified butter sauce, mustard and maple syrup, with white fish; or a smoked salmon with hazelnuts drizzled with syrup.

All about honey

Celestial dew, in any case, this is how it was designated in Antiquity! Remains of 40,000-year-old beeswax have been discovered in an African cave … which is to say that this sweet food seems to have always existed. However, if in the past harvests were carried out in natural hives (and we continue to do this in places), today beekeepers domesticate bees in artificial hives, located in different regions.

How is honey made?

It all starts with the foraging bees. Loaded with food reserves from their hive, they spot the right flowers, pump the nectar and store it in their crop where, thanks to a magic enzyme, the digestion of sugars begins. Back at the hive, the recipient bees relentlessly ingest and regurgitate the booty, loading it with saliva and digestive juices to complete the transformation process. Then they store it warm in cells. And it is the turn of the ventilating workers to take over and dehydrate the honey by maintaining a strong draft. When the honey is mature, the bees deposit it in new sealed cells. To know: they need 7000 hours to produce 500 g of honey.

How to choose your honey well?

The origin of the honey must be mentioned on the label. Some are classified according to their floral or vegetable composition (lavender, rosemary, linden, orange, chestnut …). Others display a geographical origin, sometimes with a PGI (Protected Geographical Indication) or a PDO (Protected Designation of Origin), such as Corsican honey, honey from the Vosges fir, all-flower honey of Provence. The AB logo guarantees that the bees have not received antibiotic treatment and have only gathered wild flowers or flowers from organic crops. Please note, some honeys do not display an exact composition, simply indicating "mixtures of honeys from …". They can be correct or disappointing, sometimes cut with water or glucose syrup. Note: the sweetest are acacia, rosemary, lemon and lime blossom honey. The strongest, honey from chestnut, lavender, fir or thyme.

To test with honey

In a marinade (for meat or fish), mixed with a dash of balsamic vinegar; to lacquer lamb skewers, or caramelize a pan-fried zucchini and eggplant.

Read also :

⋙ Honey, stevia, maple syrup… 5 healthier alternatives to replace sugar

⋙ Buckwheat, thousand flowers, locust …: 6 varieties of honey to taste

⋙ The foolproof trick to prevent honey from crystallizing