Gourmet Naturally product of the month: Organic maple syrup
From olive oils to balsamic products, from apple cider vinegars to maple syrups, Gourmet Naturally’s epicurean selection will captivate the finest palates with their rich, unique and savory taste. This month’s selection: organic maple syrup.
Origins and characteristics
Gourmet Naturally maple syrup is collected in a century-old maple grove at the foot of the Appalachian Mountains, in Escuminac in the Chaleur Bay area. The rich soil combined with the climate swept by the salty sea-air of the golf of St. Lawrence is ideal for the production of maple syrup. The grading system of maple syrup refers to its harvest time during the sugar season, rather than its quality. The taste and colour of maple syrup is simply a question of preference.
- The Rare harvest (amber, rich taste): This maple syrup is called the rare harvest, as it is collected earlier during the sugar season. This creates a clear-coloured maple syrup with a subtle woody taste. It can be paired with fresh fruits, pancakes and ice cream, or it can also add special kick to your favourite dressing.
– The Great harvest (dark, robust taste): Offers a typical maple flavour. Its dark color is due to the high fructose content of the maple sap harvested later in the sugar season. It is also less prone to crystallization than early season syrup. Ideal for cooking food or pastry. If you have a sweet tooth, this syrup is for you!
- The Late harvest (very dark, strong taste): Characterized by a rich and distinctive taste, this syrup comes from the last flows of the sugar season. Its intense caramel flavour makes it the perfect secret ingredient for a sauce, bringing out the natural flavours of meat and fish dishes. Ideal for glazing meat and vegetables. It is definitely the choice of the connoisseurs.
The benefits of eating maple syrup
In addition to being produced locally, maple syrup is entirely natural (it contains no additives, preservatives, colors or artificial flavours). It also contains vitamins (B1 and B2), minerals (calcium, iron, manganese, potassium and zinc), antioxidants (54 polyphenols), as well as abscissic and phasesic acids (plant hormones used to release insulin in the pancreas, allowing the entry of glucose into the muscles and therefore lowering blood sugar). This is one of the reasons why maple syrup is better tolerated by diabetics.
(Thank you to nutritional counsellor Amélie Gaboriault for her collaboration in the writing of this article.)