Blackstrap molasses

Blackstrap molasses is a dark, thick byproduct obtained during the third and final stage of the sugar cane or sugar beet refining process. Unlike traditional molasses, blackstrap molasses has a more intense, slightly bitter, and very characteristic flavor, making it ideal for recipes that seek a deep and complex touch.

Its origin lies in sugar-producing countries, such as Cuba, Brazil, and the United States, where sugar cane is industrially processed. This molasses is valued for its high concentration of essential minerals, such as iron, calcium, magnesium, and potassium, as well as its content of antioxidants and B vitamins.

In gastronomy, blackstrap molasses is frequently used in the preparation of whole-grain breads, cookies, marinades, BBQ sauces, and some traditional desserts, providing a dark color and a deep flavor that balances sweet and savory dishes.

In some Latin American countries, blackstrap molasses may be found under synonyms such as black molasses, strong molasses, or third molasses. These terms refer to its dark and concentrated character, distinguishing it from the lighter, sweeter molasses that are commonly used.