From February to April, sugaring season in Quebec is in full force.
In fact, about 80 percent of the world’s maple syrup is produced in the province alone. During those 8 to 10 weeks, maple trees are tapped for sap, which is then boiled for several hours to form syrup. The duration and temperature of boiling varies depending on the producer, but all syrup undergoes the “Maillard reaction,” a chemical process that browns the syrup and gives it that signature deep flavor (the same thing when meat browns in a pan). Many locals in Quebec will even visit “sugaring shacks” during the sugaring season to sample syrups and enjoy a traditional meal.