Maple syrup has been made for centuries by Indigenous peoples in North America, specifically the Algonquin, Iroquois, and Potawatomi people. Indigenous people made maple syrup by tapping maple trees in early spring when the sap flows most abundantly. They used wooden spouts and bark containers to collect the sap, which they then boiled over an open fire for several hours until it thickened into syrup. The syrup was used as a sweetener for foods and in medicinal remedies. Making maple syrup was and still is a labor-intensive process, but it remains an important cultural tradition for Indigenous communities who have been producing it for centuries.
European settlers adopted this practice and developed new techniques to improve efficiency and increase production. Today, maple syrup is primarily produced in Canada and the northeastern United States, and is enjoyed worldwide as a natural sweetener with a unique flavor.