All the ways we use sugar around the world, from cane to sorghum, maple, jaggery, piloncillo, and more.
Brown sugar was for cookies. The white granulated stuff went on Cheerios, where it piled like a snow drift, and confectioners sugar was for the French toast my dad cut in strips on weekends.
This was the long and short of sugar for me. But not anymore. Because sugar is the foodstuff that, more than any other, reflects resilience, ingenuity, and creativity in humankind. The body demands it. We go to incredible lengths to obtain it. And it comes in more forms than you’d ever think possible.Sugarcane, the crop responsible for 80% of the world’s sugar, is a perennial grass that grows in tropical and subtropical regions.
It's all just sucrose, but digging into the world of sugar reveals a doctoral program's worth of biochemistry, human physiology, and global anthropology. Beyond the crops from which we refine it,we refine that sugar and what we wind up doing with it speaks volumes about who we and our cultures are. If you want to understand the inventiveness and resilience of a cuisine, look to its sweeteners. Here is a beginner's guide to help you do so.
But raw granulated sugars are not refined after the reduction stage. These non-centrifugal cane sugars , also known as evaporated cane juice, are made by evaporating water out of sugarcane juice, and leave the natural molasses intact, which includes the nutrients, minerals, and deeper flavors of the original cane. Call it field to packet.Big-brand brown sugar is refined white sugar with molasses added back in. For muscovado, they never take it out in the first place.
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