Maple syrup comes from the sap of sugar maple, black maple, or red maple trees. The extraction process is quite simple, starting with drilling into the tree, which allows the sap to flow. The sap is clear, almost tasteless, and has a low sugar content during extraction. This sap can only be harvested from late February to mid-April, after which it is boiled down until the water content evaporates, leaving behind the characteristic flavor and color of maple syrup and a sugar content of 60-70%. Depending on the color achieved, the harvesting date, and the taste, 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.