- Jaggery - This type of sugar, similar to brown sugar, comes from the sap of certain palm trees! It's an "unrefined, dark, flavorful palm sugar...used across the Indian subcontinent and in parts of Southeast Asia" (Rolland, 346). It's usually molded and sold in blocks or loaves.
- Baker's Sugar (or superfine or ultrafine sugar) - It's not a powder, but "consists of tinier crystals than those in ordinary granulated sugar" (Wolke, 12). This makes it dissolve quickly in cold water. It's often used by bartenders and bakers. Now we know why ordinary table (or "granulated") sugar doesn't quite dissolve well in cold drinks!
- Powdered sugar is made up of about 3% cornstarch.
- Beet sugar - "If it doesn't say 'Pure Cane Sugar' on the package, it's probably beet" (Wolke, 16). In
- Blackstrap, or stroop (Dutch) - Molasses is the leftover syrup from the crystallization of sucrose from the juice of sugarcane. Sugar goes through three phases of crystallization, and blackstrap is the product from the final phase of the process. This type of molasses is more concentrated, and often described as bitter. It's an acquired taste.
As for the upcoming holidays, come on by and check out our cookbook collection so you can plan your holiday meals!
Rolland, Jacques, et al. The Food Encyclopedia: Over 8,000 ingredients, tools, techniques and people. Ontario, Canada: Robert Rose Inc., 2006. Print
Wolke, Robert. What Einstein Told His Cook. New York: W. W. Norton & Co., 2002. Print