Light brown sugar

Light brown sugar is a type of sugar characterized by its pale brown color and mild flavor with a hint of molasses. It is obtained by adding a small amount of molasses to refined white sugar, which gives it its characteristic hue and aroma. This ingredient is widely used in baking and various cooking recipes to add moisture and a more complex flavor than white sugar.

Light brown sugar has its origins in the traditional sugar industry, where sugar was initially consumed with its natural molasses before being overly refined. It is especially popular in Spanish-speaking countries and in international cuisine for preparing everything from cakes and cookies to sauces and marinades.

Properties: In addition to its distinctive flavor, light brown sugar contains small amounts of minerals such as calcium, potassium, iron, and magnesium due to the residual molasses, although in minimal quantities that do not constitute a significant dietary source. It also adds moisture to preparations, which helps baked goods have a softer and juicier texture.

In different Latin American countries, light brown sugar may be known by other names such as light muscovado sugar, azúcar prieta (in some places), or simply light brown sugar. However, it is important not to confuse it with dark muscovado sugar or panela, which contain more molasses and have a more intense flavor.