Demerara sugar

Demerara Sugar is a type of natural sugar, recognized for its large crystals and amber color, which retains a great amount of its original molasses. This sugar has a characteristic, slightly caramel-like flavor, making it ideal for use in baking recipes, hot beverages, desserts, and as a topping to add texture and sweetness.

Its origin dates back to the Demerara region in Guyana, South America, where this sugar was traditionally produced from minimally refined sugarcane juice. Currently, demerara sugar is produced in various tropical countries, maintaining its natural production process that preserves its distinctive color and flavor.

Properties: Demerara sugar is less refined than common white sugar, which means it retains traces of minerals such as calcium, iron, and potassium present in the molasses. Furthermore, its crunchy texture and deep flavor add an extra value to culinary preparations, facilitating a richer caramelization with a better aroma.

Synonyms in Spanish from Latin America: In some Latin American countries, demerara sugar may be found under names such as light muscovado sugar, brown sugar, or simply coarse crystal sugar. However, the most common and recognized term is demerara sugar.