Sugar

Sugar is an essential ingredient in cooking and baking, known for its ability to sweeten and enhance the flavor of various preparations. It is a crystalline carbohydrate, generally derived from sugarcane or sugar beet, which appears as small white or brown crystals, depending on its processing.

Its origin dates back to ancient civilizations where it was mainly extracted from sugarcane, initially cultivated in tropical regions of Asia and later spread to the Americas and other parts of the world. Today, sugar is a global product, available in multiple varieties such as refined sugar, brown sugar, granulated sugar, and powdered sugar.

In the kitchen, sugar not only provides sweetness but also performs important functions such as providing texture, aiding in the fermentation of doughs, preserving food, and promoting caramelization that gives color and flavor to desserts and elaborate dishes.

Properties: Sugar is primarily a quick source of energy, as it is composed of sucrose, which the body breaks down into glucose and fructose. It does not contain significant vitamins or minerals, so its consumption is recommended in moderation. However, it is indispensable in many recipes to achieve the desired texture, color, and flavor.

Synonyms in Latin America: In different Spanish-speaking countries, it is also known as white sugar, granulated sugar, common sugar, or simply sweetener. In some places, a distinction is made between white sugar (refined) and brown sugar (less processed and containing molasses).