Pure maple syrup, made from nothing but boiled maple sap, is a far cry from the generic pancake syrup available at most supermarkets. However, there's a clear distinction between Grade A and Grade B bottles of maple syrup; here are the differences between the two and which might be best for your needs.

Syrup grades are less about quality and more about personal preference; Grade A is not superior to Grade B by default. In 2015, the Canadian Food Inspection Agency and the United States Department of Agriculture changed the grading system, labeling all bottles of pure maple syrup Grade A, but with extra descriptions attached.

"Grade A" was once used to label thinner, lighter-hued, delicately-flavored maple syrups, while "Grade B" syrups had a thicker consistency, darker color, and intense flavor, because Grade B syrup is produced later in the maple season. Of course, all maple syrup is now Grade A, so inspect your bottle closely to figure out which to buy.