How is maple syrup graded?
All maple syrup grades are determined by color. There are five USDA maple grades, including three Grade A’s (light amber maple, medium amber maple, dark amber maple) and two darker syrups, Grade B maple and a commercial maple grade. Not unlike wine, all have distinct flavors and tones. Contrary to popular belief, maple syrup grades do not indicate a difference in quality or purity. When buying maple, choose the right grade for what you intend to use it for – and pair it with. As a rule, the darker the color, the stronger the pure maple flavor.
- Grade A Light Amber – A very delicate maple flavor
- Grade A Medium Amber – A stronger, yet mild maple flavor
- Grade A Dark Amber – Robust maple flavor, great for cooking, grilling, and on oatmeal, pancakes, waffles, glazes, etc
- Grade B – The heartiest maple grade, and a perfect ‘secret ingredient’ for adding deep, dark flavor tones and subtle sweetness to your favorite gourmet recipes.
Maple Syrup Grades in the United States and Canada
Designation based on the percent of light transmittance
| Light Transmission (%) | Canada & Quebec Federal | United States |
| Not less than 75% Tc | No. 1 Extra Light/ or AA | Grade A Light Amber |
| Between 60.5% & 74.9% Tc | No. 1 Light/ Grade A or A | Grade A Med. Amber |
| Between 44% & 60.9% Tc | No. 1 Med./ Grade A or B | Grade A Dark Amber |
| Between 27% & 43.9% Tc | No. 2 Amber/ or C | Grade B |
| Less than 27% Tc | No. 3 Dark/ or D |
