250 ml · NokomisNokomis · 100% pure · Canada Grade A
One ingredient: the sap of the sugar maple, slowly boiled down. Nothing added — just the taste of a Canadian spring.
Delivery in 1–3 working days across 🇲🇰 North Macedonia. Free delivery from 2 items — coffee or syrup.
Why pure maple syrup
Most "pancake syrups" on the shelf are glucose syrup with maple flavouring. Pure maple syrup is something else: sap from the sugar maple, boiled until it thickens, and bottled as it is. Here is what that means in your kitchen.
The label has a single line: maple syrup. No glucose, no colouring, no flavouring, no preservatives — the colour and taste come from the boiling alone.
Per USDA reference data, 100 g of pure maple syrup provides about 145% of the daily reference intake of manganese and about 90% of riboflavin (vitamin B2), plus some zinc, calcium and potassium.
A plant-based alternative to honey: made from tree sap, not by bees. Use it 1 : 1 instead of honey in tea, yogurt, dressings and baking.
Caramel, vanilla and a light woody note: maple tastes of more than sweetness, so a teaspoon goes further than plain sugar in coffee, oats or yogurt.
Researchers at the University of Rhode Island identified 54 compounds in Québec maple syrup, five of them new to science — one, formed while the sap boils, was named 'quebecol'.
Unopened, it keeps in the cupboard. Once opened, keep it in the fridge and it stays good for months — see storage below.
Maple syrup is still a sugar: enjoy it as part of a varied, balanced diet. Nutrient values are USDA reference values for pure maple syrup, not a lab analysis of this bottle.
Litres of sap boiled down for one litre of syrup (20–50 : 1, depending on how sweet the sap is).
Sugar in fresh maple sap — it runs clear, almost like water.
Of the world's maple syrup comes from Québec, according to the Québec Maple Syrup Producers.
Weeks: the whole sugaring season, at the end of winter, when frosty nights meet mild days.
Reference values for pure maple syrup (USDA FoodData Central). A tablespoon is about 20 g.
| Per | 100 g | Tablespoon (20 g) | % NRV / 100 g |
|---|---|---|---|
| Energy | 260 kcal | 52 kcal | — |
| Sugars | 60 g | 12 g | — |
| of which sucrose | 58 g | 11.7 g | — |
| Manganese | 2.9 mg | 0.58 mg | 145% |
| Riboflavin (B2) | 1.27 mg | 0.25 mg | 91% |
| Zinc | 1.47 mg | 0.29 mg | 15% |
| Calcium | 102 mg | 20 mg | 13% |
| Potassium | 212 mg | 42 mg | 11% |
| Fat · protein | ≈ 0 g | ≈ 0 g | — |
NRV = EU nutrient reference value for adults. Natural products vary from harvest to harvest.
Per 100 g, from the same USDA database.
| Maple syrup | White sugar | Honey | |
|---|---|---|---|
| Made from | Sap of the sugar maple, boiled | Refined sugar cane or beet | Nectar, by bees |
| Energy | 260 kcal | 387 kcal | 304 kcal |
| Manganese | 2.9 mg | ≈ 0 mg | 0.08 mg |
| Riboflavin (B2) | 1.27 mg | 0.02 mg | 0.04 mg |
| Vegan | Yes | Yes | No |
Maple syrup has fewer calories per 100 g partly because it contains about a third water. Gram for gram it is still mostly sugar.
Maple syrup is made the way it has been for generations — by people who tap the same woods every spring.
For a few weeks, frosty nights and mild days make the sap move inside the sugar maple (Acer saccharum). In Québec that is roughly March to April.
A small hole in the trunk and a spout: the sap drips out clear, with only 2–5% sugar. It is collected through tubing or buckets.
In the sugar shack the sap is boiled for hours. Water evaporates, the sugars turn golden and the maple flavour develops — about 40 litres of sap for one litre of syrup.
Finished syrup must hold 66–69% sugar. Its colour is measured by how much light passes through it, and it is graded into four colour classes.
It is filtered and bottled as it is. Nothing is added — the colour, the scent and the taste come from the tree and the fire.
Nokomis bottles syrup from around a hundred maple families in the Bas-Saint-Laurent region of Québec, and exports it to some 30 countries — now to your kitchen too.
All Canada Grade A syrup is the same pure product; the colour tells you the taste. Lighter syrup tends to come early in the season, darker later.
Light, mild, buttery.
Yogurt, ice cream, drizzling.
Full maple taste, caramel and vanilla.
Pancakes, coffee, everyday use.
Our 250 mlStronger, deeper, a little smoky.
Baking, glazes, marinades.
Intense, almost like molasses.
Cooking and sauces.
Saturday pancakes, a spoon in the latte, a glaze on roast vegetables. Show us yours: tag Tewoo Coffee on Facebook or Instagram.
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tewoo.coffeeThe classic, warm or at room temperature. A little goes a long way.
Instead of sugar or honey on porridge, granola, Greek yogurt and fruit.
Stir a teaspoon into a latte, cappuccino or black tea — recipes below.
Muffins, cookies, banana bread: it adds moisture and a caramel note.
Roast carrots, sweet potato, salmon or chicken; mustard-maple vinaigrette.
Homemade lemonade, iced tea or a whisky sour — it dissolves even in cold drinks.
Tewoo × Nokomis
Maple syrup dissolves instantly, even in iced coffee, and its caramel note suits our medium and dark roasts. Three easy ones:
With Royal Sense
With EJA or Limura
With Luna or Columbia
Unopened: in a cool, dark cupboard. After opening: in the fridge, with the cap closed. If sugar crystals form at the bottom over time, that is natural — the syrup is fine.
🎁 Fixed price, no bundle discount · counts as an item for free delivery from 2 items · cash on delivery
Nokomis maple syrup is part of City Gourmet's range in Skopje, where Tewoo coffee is poured — Crvena Skopska Opština 11, 3 minutes on foot from Macedonia Square. Ask for a maple latte.
Mon–Fri 9–22 · Sat, Sun & holidays 8–20
Real: 100% pure maple syrup, one ingredient. "Pancake" or "table" syrups are usually glucose syrup with maple flavouring — this is the sap of the maple tree, boiled down.
It is one of the four colour classes of Canada Grade A syrup. Amber has a full maple taste with caramel and vanilla — the all-round choice for pancakes, coffee and everyday use.
Only after opening. Unopened, a cool, dark cupboard is enough; once open, keep it in the fridge with the cap closed.
It is still a sugar. What is different is that it is a single, unrefined ingredient and naturally contains minerals such as manganese and riboflavin. Use it as you would any sweetener — in moderation.
Maple syrup is mostly sugar and raises blood sugar like other sugars. If you have diabetes, ask your doctor or dietitian how it fits your diet.
Nokomis's organic maple syrups are certified by Ecocert Canada. Ask us on Messenger and we will tell you which certificate the bottles in stock carry.
The syrup has a fixed price, so the coffee discounts (−15% / −25%) do not apply to it. It does count as an item for free delivery from 2 items.
