Maple syrup

Maple syrup is derived from the sap of the hardwood sugar maple, the black maple, and their relatives, which are all indigenous to the Americas. The trees were first tapped by Native Americans who settled in the eastern portion of North America. Lacking other sweeteners, they used the sap to sweeten beverages, mix with berries and grain, and make hard cakes. Two methods were used by the Native Americans to concentrate the sap into syrup: freezing and the use of hot stones. They passed on their knowledge of maple syrup extraction to the European settlers and, over time, maple syrup became a standard in most kitchens.