How Canada's Maple Syrup Differs From The American Variety

Maple syrup season begins in late February and runs through April, and no — we're not talking about pancake syrup made with high fructose corn syrup; we mean the real stuff, made from boiled tree sap, with its rich caramel color and deep flavor. But did you know that there's a difference between Canadian maple syrup and the American variety? Marissa Stevens, recipe developer and food blogger at Pinch and Swirl, filled us in here at Food Republic. "I've cooked with maple syrups from all over, and yes — there are definitely differences you can taste," she told us.

While maple syrup is made pretty much the same way no matter what its country of origin, Stevens explained, "These differences come down to where the trees grow; just like with wine, the soil, climate, and even the specific maple trees in each region change the flavor." 

One of the things you should know about maple syrup is that Canadian and American syrups use the same grading, according to Stevens, with both sharing the four different grades (according to color). But despite that similarity, it's important to note where the two types diverge, including when you might use each.

"Canadian maple syrup, especially from Quebec — they make about 70% of the world's supply! — has this clean, pure maple flavor that's perfect for drizzling on pancakes or making a simple glaze," said Marissa Stevens. Canadian syrup is also a lot more consistent in flavor. "Canada tends to have stricter rules about the whole process," she told us, thanks to the Federation of Quebec Maple Syrup Producers, a private organization endorsed by the Canadian government, which oversees how the syrup in Quebec is both produced and advertised.

There are still some variations in terms of flavor from different parts of Canada because the sap is derived from different types of trees, as Stevens mentioned. Whereas Quebec is full of sugar maples, in Manitoba, for example, syrup-makers tap the Manitoba maple tree instead.

But it's not just how the maple syrup tastes; Canadian syrup bottles are labeled differently from American syrups, too. "Canadian bottles have both English and French labels," explained Stevens, "and always say 'Product of Canada' or name the province."

As wonderful as Canadian syrup is, there's American maple syrup, which tends to hail "from places like Vermont and New York," said Marissa Stevens, and which "usually has a bit more going on flavor-wise." She continued, "Vermont syrup in particular often has lovely caramel notes. I reach for it when I'm making dishes with more complex flavors where the maple flavor needs to hold its own." Consider using the American variety when you're adding syrup to scrambled eggs or needing something robust enough to stand up against the savory saltiness of bacon.

American syrup can also feature a lot more variety in how it tastes; because USA-made syrup is not beholden to the Federation of Quebec Maple Syrup Producers or any Canadian oversight organization, makers in the states can introduce vanilla or bourbon barrels into production. They can create infusions with cocoa nibs, coffee, and cinnamon to spice things up and add further layers of flavor to the syrups.

Also in contrast to Canadian syrups, "American bottles typically mention the state where it was produced," said Stevens. Vermont, New York, and Maine lead the charge, but Great Lake states like Pennsylvania, Ohio, Michigan, Wisconsin, and even southerly states like North Carolina, Arkansas, and on the other side of the country, Oregon and Washington state, get in on the syrupy action.