Molasses

Molasses is a thick, dark syrup obtained as a byproduct in the sugar manufacturing process from sugarcane or sugar beets. It has an intense, slightly bitter, and very characteristic flavor that adds depth and sweetness to various culinary preparations.

Originating from sugarcane-producing regions, such as the Caribbean, Latin America, and Southeast Asia, molasses has been used for centuries in both gastronomy and traditional medicine. Its viscous texture and dark color vary depending on the extraction degree and the type of sugarcane or beet used.

In terms of properties, molasses is a natural source of minerals such as iron, calcium, magnesium, and potassium, in addition to containing antioxidants. Its nutritional content makes it a more nutritious sweetener than refined sugar, although it should be used in moderation due to its high caloric content.

In different Latin American countries, molasses is known by other names such as blackstrap molasses, cane molasses, or simply cane honey, although the latter can also refer to a similar but less processed product.

In cooking, molasses is a versatile ingredient used in the preparation of desserts, breads, sauces, marinades, and traditional beverages. Its flavor adds complexity and a rustic touch that enhances both sweet recipes and savory dishes.