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A group of sugars produced from sugar cane and categorized by the amount of refining that has occurred to process and purify the sugar.

A utensil or process to keep Brown Sugar from hardening. Brown Sugar easily becomes lumpy as the moisture is removed from the sugar and it dries.

A finely pulverized sugar that dissolves quickly without using heat. It is used dry to provide a thin white coating for decoration on baked goods or it is mixed with other ingredients, such as milk, butter and flavoring, to create a frostings, icings, and glazes for cakes, cookies and pasteries.

A coarse, unprocessed sugar, which is generally brown in color, sticky textured and crumbly in consistency.

A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetner or as a baking ingredient.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

An unrefined sugar or raw sugar made from the juice of sugar cane. Dark brown in color, Barbados sugar is fine-grained and soft-textured similar to brown sugar, providing a distinctively strong flavor when added to foods.

A granulated sugar produced into very fine textured grains of sugar. Often referred to as "castor" sugar in Britain, this sweetener is an unrefined sugar made from unrefined sugar cane.

A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and chard family of root vegetables.

A form of granulated sugar that has been ground to extra-fine granules. Superfine sugar dissolves quickly in cold liquids and works well for baking, sweetening beverages, and especially in making meringues.

Turbinado sugar, which is refined slightly more than demerara sugar, is a raw sugar cleaned by a steam process that removes contaminants in order to make it an edible product.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

In reference to wine making, "residual sugar" is the measure of unfermented grape sugar that remains in wine after the fermentation process is complete.

An unrefined or raw sugar coated with molasses and processed into crystals or cubes of sugar during the first crystallization of the cane syrup.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

An unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener.

A sweet dark mixture made from the sap of the date palm tree. Referred to as "sweet toddy" the sap is boiled down to produce palm syrup and palm sugar.

Another name for powdered sugar, which is basically sugar that has been pulverized into very fine granules.

One of the darkest of the raw dark brown sugars that is produced during the third crystallization of the cane syrup, muscovado sugar has a fine-grained texture with natural molasses to provide a strong flavor and consistency similar to refined brown sugar.

Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species.