Maple Syrup

Deeply sweet with distinct notes of caramel, vanilla, and toasted wood. There is a subtle earthiness and a slight hint of smoke that prevents it from being one-dimensionally sugary.

Maple syrup gives you manganese, which helps your body turn food into energy and keeps your bones in working order. Riboflavin is in there too, for a happy nervous system.

It's sugar, though. Don't kid yourself. Use it sparingly.

Avoid anything labelled "pancake syrup". That is usually just flavoured corn syrup. You want 100% pure maple syrup.

Darker grades generally have a more intense, robust flavour, while lighter grades are more delicate. Go dark for baking and light for drizzling.

Once opened, you must keep it in the fridge.

Because it is a natural product with a specific water content, it can grow mould if left at room temperature.

If you bought a massive jug, you can even freeze it; it won't go rock hard because of the sugar content.

It is more than just a topping for waffles. Use it to glaze roasted carrots or parsnips, sweeten salad dressings, or balance a spicy marinade.

It also works well in coffee or cocktails where you need a liquid sweetener that dissolves instantly.