Raw sugar

Raw sugar is a type of sugar obtained from sugarcane juice with minimal processing, which allows it to retain more natural molasses compared to refined white sugar. Its color ranges from light golden to brown, and it has a more intense and complex flavor, with caramelized notes that add depth to recipes.

Raw sugar has its origins in traditional sugar production, mainly in tropical and subtropical regions where sugarcane is cultivated, such as in Latin America, the Caribbean, Asia, and Africa. In these places, its conservative processing aims to preserve some of the nutrients and minerals present in the molasses, such as iron, calcium, potassium, and magnesium.

In cooking, raw sugar is valued for its ability to add flavor and texture to a wide variety of preparations, from baked goods like cookies and breads to beverages and sauces. Its use contributes a less aggressive and more complex sweetness than refined sugar, in addition to adding a slightly moist texture and natural color.

Regarding synonyms in Spanish used in Hispanic America, raw sugar is also known as muscovado sugar, whole cane sugar, brown sugar (although this term may vary by region and type of sugar), and panela sugar in some countries, although panela is usually less processed and in a solid block. It is important to distinguish between these terms according to the specific recipe and culinary context.