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Learn about the four different classes of maple syrup and how to use each class with this primer — you can start by taste testing each of the four classes on their own.

Keep in mind, though, that which class you use and how you use it is a matter of personal preference — some people prefer milder flavours while others want a stronger maple flavour.

Golden maple syrup is delicate in taste. It’s the most mellow of the four classes of syrup and, along with amber, is often the go-to maple syrup to use on French toast and pancakes, as a topping on a baked dessert or ice cream or in salad dressings.

Amber maple syrup is rich in flavour and, along with golden maple syrup, is the most commonly used maple syrup. It works well in marinades for your proteins, on your favourite breakfast dishes such as waffles, used as a glaze on roasted veggies or as an ingredient in baked goods.

Dark maple syrup is robust in taste and many people more often use this class of maple for cooking and grilling versus drizzled as a condiment. Add it to a marinade for your meat dishes or use it to deglaze a pan, for example, if you want sweetness and caramelization to compliment the richness of the beef or pork.

The same goes for very dark maple syrup; this class is the strongest in taste and you’ll want to reserve it as an ingredient for adding a natural sweetness to boldly flavoured recipes when you’re cooking rather than enjoying it directly drizzled on dishes.

Tip: A simple way to remember how to choose what class of syrup to use in your dish: The darker the colour of syrup, the stronger the taste.

Try this easy weeknight dinner idea

For a cozy, heartwarming meal–and a tasty way to get a serving of veggies — make this for dinner, which gets a touch of sweetness from the delicate flavour of golden maple syrup.