Dark molasses

Dark molasses is a thick and viscous syrup, with a deep brown to almost black color, obtained as a byproduct in the production of sugar from sugarcane or sugar beets. It has a sweet, deep, and slightly bitter flavor, with caramel notes and a mineral touch, making it ideal for adding richness and complexity to various culinary preparations.

Its origin dates back to the milling of sugarcane or sugar beets, where after extracting the juice and crystallizing the sugar, this concentrated substance with residual sugars, vitamins, and minerals remains. Dark molasses is especially valued in traditional cooking and in recipes for baked goods, breads, marinades, and sauces, where it contributes both flavor and texture.

Regarding its properties, dark molasses is a natural source of iron, calcium, potassium, and magnesium, in addition to containing antioxidants. Therefore, it is an interesting alternative for sweetening dishes with additional nutritional benefits compared to refined sugars.

In different Spanish-speaking countries in Latin America, dark molasses may have different names, such as melao (Colombia, Venezuela), miel de caña (Cuba, Puerto Rico), or simply molasses. Regardless of the name, its use in cooking is common to enrich both sweet and savory dishes with a characteristic and intense flavor.