楓糖漿是一種由糖楓樹的汁液製成的天然甜味劑。主要採集於北美東北部地區，尤其是加拿大和美國，將其汁液煮沸製成糖漿，具有濃鬱的焦糖風味和光滑粘稠的質地。楓糖漿根據其顏色和味道進行分級，從清淡細膩到深色濃烈。它通常用作煎餅、華夫餅和法式吐司的配料，以及烘焙、烹飪和上釉的成分。楓糖漿富含抗氧化劑以及錳和鋅等礦物質，因其獨特的風味和在烹飪應用中的多功能性而受到珍惜。

Maple syrup is a natural sweetener made from the sap of sugar maple trees. Collected primarily in the northeastern regions of North America, especially in Canada and the United States, the sap is boiled down to produce the syrup, which has a rich, caramel-like flavor and a smooth, viscous texture. Maple syrup is graded based on its color and taste, ranging from light and delicate to dark and robust. It is commonly used as a topping for pancakes, waffles, and French toast, as well as an ingredient in baking, cooking, and glazing. Rich in antioxidants and minerals like manganese and zinc, maple syrup is cherished for its unique flavor and versatility in culinary applications.