Brown unrefined sugar

Unrefined brown sugar is a type of sugar that retains much of the natural molasses present in sugarcane or sugar beets, which gives it its characteristic brown color and a more intense, caramelized flavor compared to refined white sugar. Unlike common brown sugar, which is usually white sugar with added molasses, unrefined brown sugar is less processed, retaining minerals such as calcium, iron, potassium, and magnesium.

This ingredient originates mainly in sugarcane-producing regions such as Latin America, the Caribbean, and some parts of Asia and Africa. In cooking, it is highly valued for providing a more complex sweetness and woody or caramel notes that enrich both desserts and savory dishes.

In Hispanic America, besides unrefined brown sugar, it is commonly known as muscovado sugar, whole cane sugar, or ground panela, depending on the country. Each of these terms may have slight variations in texture or moisture, but they all refer to natural, minimally processed sugars with a deep flavor and dark color.