Organic Brown Sugar

Brown sugar is a sweetener that is brown in color and has a grainy, moist, and clumpy texture. It has a distinct caramelised flavour. Nowadays, it is used to replace refined white sugar.

Traditionally, organic brown sugar was an unrefined and only partially refined sugar product. It is also easier to caramelise brown sugar and so it is used to make glazes for baked goods and tint curries with a brown colour.

There are many different types of organic brown sugar but the general ones are Light Brown Sugar and Dark Brown Sugar. There is almost no difference between the two. They can be used interchangeably in recipes as they do not affect the taste.

It is made from either sugar cane or sugar beets and traces its origin back to the Caribbean. It became popular in America and England later because of its unique flavor and affordability. Brown Sugar is known as Okinawa Sugar in Japan and Muscovado in the West Indies.

Extraction: To make healthy brown sugar, the juice from sugar cane is extracted. 

Purification: The extracted sugar cane juice is then heated to separate all the impurities from it. 

Crystallization: The pure liquid is boiled until a thick syrup with crystals begins appearing. 

Centrifugation: the raw sugar crystals are separated from the syrup through this process.

Molasses: To make unrefined healthy brown sugar, molasses syrup is added to boiling sugar crystals. However, for making refined organic brown organic sugar, molasses is added to white granulated sugar.

Even the best organic brown sugar can become dry if not stored in a proper manner. Brown Sugar should be stored in an airtight glass or plastic container and kept in a cool and dry place. You can put a piece of bread inside the container to keep the moisture intact.