Molasses

Molasses is a thick, dark, and sweet syrup obtained as a byproduct during the process of extracting sugar from sugarcane or sugar beets. Its dense texture and slightly bitter, caramelized flavor make it ideal for adding depth and sweetness to a wide variety of recipes, from desserts to savory dishes.

This ingredient originates from ancient sugar production techniques, traditionally used in tropical and subtropical regions where sugarcane is cultivated, such as the Caribbean, Latin America, and parts of Asia. Today, molasses is produced in many sugar-producing countries and is a staple in the culinary and food industries.

Properties: Molasses is rich in minerals such as iron, calcium, magnesium, and potassium, making it a more nutritious alternative to other refined sweeteners. Additionally, it provides immediate energy due to its natural sugar content. It is used not only to sweeten but also to enrich the flavor and texture of breads, cookies, barbecue sauces, and traditional beverages.

Synonyms in Spanish from Latin America: Although the term melaza is widely understood, in some regions it may also be known as miel de caña or azúcar oscuro. In countries such as Mexico, Cuba, Venezuela, and Colombia, it is commonly referred to directly as melaza, while in rural areas miel negra might also be used to describe its appearance and consistency.