Indigenous people across northern Canada have tapped birch trees for generations, using the twigs, bark, and sap for medicinal purposes. But the sap can also be boiled down into a thick, dark amber-coloured syrup, realizing the birch sap's full potential.
Small, northern birch syrup operations have been popping up across the North over the past few years. Most recently, Sapsucker Birch Syrup has brought the delicious syrup, which tastes of molasses and burnt caramel, to family tables in Yellowknife.
The syrup is excellent on pancakes, waffles, and ice cream, but it also transforms savoury dishes like fish, wild meats, and root vegetables.
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