Birch Syrup is a rare treat. Unlike maple syrup, which requires 40 litres of sap to produce one litre of syrup, birch requires between 100 and 150 litres of sap, depending on the tree and the conditions each year.
Although it can be made from the black sweet birch and the yellow birch, most birch syrup (and the best tasting) is made from the white birch trees that grow across northern Canada. Its fabulous taste is quite unique. It is semi-sweet, and is sometimes described as combining the flavours of honey, caramel, liquorice, and molasses, with a spicy, balsamic aftertaste.
It is used as a glaze for salmon, scallops, or pork, in barbecue sauces, marinades, or salad dressings. In desserts, it can be used to wake up a plain white cake mix, combined with whipped cream or ice-cream, or added to a wild rice pudding. It has a strong flavour and is often used as vanilla is used, as an extract. It is nothing like maple syrup, and a little birch syrup goes a long way. We have been producing pure Birch syrup since 1998 and have been Canada's #1 supplier of dark and medium grades of pure birch syrup. Taste the difference of Forbes Wild Foods dark birch syrup, used by chefs across the world who want a pure uncut full bodied birch syrup.