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I was a die-hard Grade A snob until a cheap bottle of Grade B converted me at a pancake breakfast
I used to think Grade A dark amber was the only real maple syrup. For like 10 years I'd pay $12 for the fancy stuff and look down on anything labeled Grade B. Last month at my church's pancake breakfast in Akron, they ran out and someone brought a $6 bottle of Grade B from the discount grocery. I was skeptical but tried it out of desperation. The flavor was way stronger and richer, not as sweet, and honestly it worked better on the pancakes. Now I'm sitting here wondering if I've been overpaying for fancy labels this whole time. Has anyone else made the switch from Grade A to Grade B and regretted it or not?
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umar493mo ago
Funny thing is, the whole Grade A vs B thing is kind of a marketing trick anyway... most of the real maple syrup producers will tell you Grade B (now called "dark") actually has more minerals and antioxidants because it comes later in the season. So you weren't just getting a cheaper taste, you were getting a better nutritional profile by accident. That church pancake breakfast might have done you a bigger favor than you realize.
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leo_black763mo ago
Wait, are we really out here treating pancake syrup like a superfood now? lol. I mean yeah the dark stuff tastes a little different but let's not act like church breakfast maple syrup is some hidden health hack.
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umar493mo ago
Yeah that "dark" stuff is legit. My dad always bought the cheap store brand and I used to whine about it. Turns out he was accidentally feeding us the good stuff the whole time.
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