Brown sugar

Brown sugar is a type of sugar that retains some of the natural molasses present in sugarcane or sugar beets, which gives it its characteristic brown color and slightly caramelized flavor. Unlike refined white sugar, brown sugar can vary in shade and moisture depending on its degree of processing and the amount of molasses it contains.

This ingredient originates from the traditional sugar production in tropical regions where sugarcane is cultivated, especially in Latin American and Caribbean countries. The molasses that provides its color and flavor is a natural byproduct of the refining process, making brown sugar a less refined and more nutrient-rich option than white sugar.

From a nutritional standpoint, brown sugar provides small amounts of minerals such as calcium, iron, magnesium, and potassium, thanks to the molasses. Although it is still a type of sugar and should be consumed in moderation, it is valued in cooking for its ability to add a deeper and more complex flavor to baked goods, sauces, and beverages.

In different Spanish-speaking countries, brown sugar goes by various names, such as muscovado sugar, whole cane sugar, grated panela (when it comes in grated solid form), or simply panela if it is the non-granulated form, although the latter is a less processed format. These terms may vary by region, but in general, they refer to less refined sugars with the presence of molasses, suitable for adding flavor and texture to a wide variety of recipes.