Maple syrup comes from the sap of maple trees, including sugar maple, black maple, or red maple (there are 10 species of maples in nature). The extraction process is quite simple, starting with drilling the tree to allow the sap to flow. The sap is clear, almost tasteless, and has a low sugar content when extracted from the maple. This sap can only be collected from late February to mid-April, and then it is boiled until the moisture evaporates, leaving behind the characteristic flavor and color of maple syrup with a sugar content of 60-70%. Depending on the color, harvest date, and flavor, maple syrup is classified into categories A, B, or C, but all types of maple syrup offer the same benefits and contain the same amount of nutrients.