Maple Syrup Brown

Maple syrup

Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.

Maple

Acer is a genus of trees and shrubs commonly known as maples. The genus is placed in the soapberry family Sapindaceae. There are approximately 132 species, most of which are native to East Asia, with a number also appearing in Europe, northern Africa, and North America. Only one species, Acer laurinum, extends to the Southern Hemisphere. The type species of the genus is the sycamore maple Acer pseudoplatanus, one of the most common maple species in Europe. Most maples have easily identifiable palmate leaves and all share distinctive winged fruits. The closest relative of the maples is the small east Asian genus Dipteronia, followed by the more widespread genus Aesculus. Maple syrup is made from the sap of some maple species. It is one of the most common genera of trees in Asia. Many maple species are grown in gardens where they are valued for their autumn colour and often decorative foliage, some also for their attractive flowers, fruit, or bark.

Syrup

In cooking, syrup is a thick, viscous, liquid condiment consisting primarily of a solution of sugar in water. It typically contains a large amount of dissolved sugars but shows little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups.

Brown

Brown is a color. It can be thought as a darker, typically desaturated shade of orange, and can often be produced by combining red and yellow with another color, namely blue.

maple

Noun

1. Any member of any species of genus Acer, characterized by (usually) palmate, five-lobed leaves and winged seeds, and often grown for syrup or wood
2. A small tree (Acer campestre), known as the common maple, field maple, or hedge maple, which has palmate leaves with five lobes and winged seeds, and is chiefly native to East Asia, Europe, North Africa, and North America.

Adjective

1. Of the light-brown colour of the wood of a maple tree (etymology 1, noun sense 3).
2. Of the flavour of, or made with, maple syrup.

syrup

Noun

1. Any thick liquid that has a high sugar content and which is added to or poured over food as a flavoring.
2. Any viscous liquid.

Verb

1. To convert or process into syrup.
2. To add syrup to.

brown

Noun

1. A colour like that of chocolate or coffee.
2. One of the colour balls used in snooker, with a value of 4 points.

Adjective

1. Having a brown color/colour.
2. Gloomy.