Making faux Maple extract

[bbqchef]

If you tried that here in New England I think you'd be arrested.

[TentHunteR]

To add to the level of intrigue….I have bulk fenugreek on hand. BUt - it is used when you want a warm, rich slightly curry crossed with garlicky-oregano aroma. It is definitely different once ground.

Funny that you mention this, because ironically I was actually researching Kasoori Methi (fenugreek leaves) for Indian cooking when I stumbled across info about it being used as maple flavoring in many food items, including pancake syrups.

TMB-- Did you and Cliff post elsewhere about your Faux Maple extract experiments too?  Or were you two just scheming privately in your white lab coats?

I plan to do a more detailed post to share what we've learned here soon. Right now we're still gathering info, not to mention I'm waiting for my eyebrows to grow back, and my white lab coat had to be sent to the cleaners!

If you tried that here in New England I think you'd be arrested.

I hate to break the bad news, but fenugreek extract is what's used in imitation maple flavor & Log Cabin syrup... even in New England! 

I think I just heard Canada groan. 

[Scallywag]

Cool experiment... but I will stick to the real stuff.

[Pam Gould]

I'm thinking you should have tasted it immediately, then weekly to taste what you have. Being a diabetic and to eliminate sugars, I do use extracts a lot for flavoring..send recipe and I will try it and see.  Thanks Pammie .☆´¯`•.¸¸. ི

[TentHunteR]

Cool experiment... but I will stick to the real stuff.

Ahh, consider this: Maple & Fenugreek both both contain the exact same flavor compound, "sotolone,"  and they're both natural ingredients. Fenugreek actually contains higher concentrations of Sotolone.

So, does Fenugreek taste like Maple or does Maple taste like Funugreek? 


OK, OK I'll go sit in a corner now...

[Scallywag]

Cool experiment... but I will stick to the real stuff.

Ahh, consider this: Maple & Fenugreek both both contain the exact same flavor compound, "sotolone,"  and they're both natural ingredients. Fenugreek actually contains higher concentrations of Sotolone.

So, does Fenugreek taste like Maple or does Maple taste like Funugreek? 


OK, OK I'll go sit in a corner now...

Interesting point.. whats the cost comparison? I know Maple Syrup is worth its weight in gold here.

[Las Vegan Cajun]

I'm thinking you should have tasted it immediately, then weekly to taste what you have. Being a diabetic and to eliminate sugars, I do use extracts a lot for flavoring..send recipe and I will try it and see.  Thanks Pammie .☆´¯`•.¸¸. ི

We're in the same boat, being diabetic I use Stevia a lot and sometimes Splenda.

[Pam Gould]

I'm thinking you should have tasted it immediately, then weekly to taste what you have. Being a diabetic and to eliminate sugars, I do use extracts a lot for flavoring..send recipe and I will try it and see.  Thanks Pammie .☆´¯`•.¸¸. ི

We're in the same boat, being diabetic I use Stevia a lot and sometimes Splenda.

Ralph..I understand  been doing it for almost 22 years now..If you need any help with anything..just ask..I know a few things and if I don't I will fake it..lol  just kidding.  Pam   .☆´¯`•.¸¸. ི♥ྀ. 

[Las Vegan Cajun]

Ralph..I understand  been doing it for almost 22 years now..If you need any help with anything..just ask..I know a few things and if I don't I will fake it..lol  just kidding.  Pam   .☆´¯`•.¸¸. ི♥ྀ.

Been a little over 6 years for me (Dx Nov 07), so far I have managed BG with diet and exercise only, no meds or insulin.  I do insane stuff like run 1/2 marathons and weight lifting to stay that way.  I've learned a few things too, but I'm always open to learn more so I'm all ears, even when you fake it. LOL!!!

[TentHunteR]

..whats the cost comparison? I know Maple Syrup is worth its weight in gold here.

You are so right!  Even here in Ohio (where we also make Maple Syrup) it's expensive: About $7 - 9 for a 12.5 oz bottle.

Fenugreek seeds are CHEAP!!! You can get them for around $8/lb.  It only took about 3/8 tsp ground fenugreek (along with some maple syrup) to flavor a pound of sausage.


I've got a feeling the Fenugreek extract, made with Rum is going to be the way to go to get the optimum flavor.

[TMB]

Wont be long just a another week or so then I'll open it