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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 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.

A granulized cane sugar common in Mexican regions that is processed into a fine textured sweetener. Slightly tannish-white in color, azucar morena sugar provides a sweet caramel flavor when added to foods.

A variety of sugar, common in Asian countries, which is formed into the shape of a rough crystal. Yellow lump sugar is sticky textured with an irregular surface.

A partially refined sugar, which is light brown in color, coarse textured, and contains the natural molasses that is present in sugarcane.

In reference to wine, "sugar residue" is a term describing the sugar that has not turned to alcohol and remains in the wine.

The stalks from the sugar cane plant that have been boiled to make them edible. The light brown skin is peeled back to expose the fibrous, white flesh that is chewy, slightly juicy, and sweet tasting.

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

A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.

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

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A mix of hot spices common in India that are used to flavor a variety of appetizer-like foods, fruit salads, fresh fruit, fruit juices, or vegetable salads.