Maple syrup is a natural sweetener made by boiling down the sap of maple trees, primarily the sugar maple (Acer saccharum), until it concentrates into a thick, amber liquid. Indigenous peoples of northeastern North America developed the sap-collecting and boiling process long before European settlers adopted it; Canada, led by Quebec, now produces more than 70% of the world's supply, with Vermont, New York, and Maine the leading U.S. sources. Its flavor is often described as having notes of caramel, vanilla, and light nuttiness. Beyond breakfast dishes like pancakes and waffles, it is used in baked goods, glazes, marinades, and savory dishes with pork, poultry, and root vegetables, and pairs well with acidic fruits, nuts, and warm spices like cinnamon and ginger. Unlike maple sugar or maple butter, syrup keeps most of its water content, giving it a pourable consistency rather than a solid or spreadable one.