Pretty clear-cut questions regarding maple syrup:
What is the difference between Grade A and Grade B maple syrup?
Should I be purchasing Grade A or Grade B, and why?
Is there a difference between dark amber and light amber?
All thoughts, suggestions, and advice are welcome!
Excerpted from the page:
"The State of Vermont distinguishes four maple syrup grades. From light to dark they are: Fancy, Grade A Medium Amber, Grade A Dark Amber, and Grade B. It is important to understand that ALL maple syrup is produced by exactly the same process.
Generally, the first syrup we make in a given season is very clear and light in color, like ginger ale. This syrup is graded Vermont Fancy. It has a subtle but complex flavor, with hints of vanilla from the vanillins that are naturally present in maple sap. Our Fancy grade is an excellent, sophisticated table syrup, delicious with pancakes, waffles and French toast. It is also fantastic on ice cream or fresh fruit.
Grade A Medium Amber is a shade darker than Fancy. It is still a light, aromatic syrup, but it has a slightly more pronounced maple flavor. this, along with Grade A Dark Amber, is the traditional “pancake maple syrup.”
Grade A Dark Amber is produced toward the end of the season as the weather warms up. It has a robust maple flavor and is great in yogurt and oatmeal. It is also a good choice for baking. If you’re looking for that very hearty, “traditional” maple flavor, you probably want Dark Amber.
Grade B maple syrup is usually made at the end of the sugaring season, just before the maple trees bud. Almost as dark as molasses, the very strong, intense flavor of Grade B has been described as “hard–core.” Traditionally considered a cooking–grade syrup, Grade B has gained popularity in recent years as a table syrup."
I don't consume Maple Syrup any more, but when I did I preferred Grade B. Less sugar, more of a nutty/honey taste
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