Palm sugar
Palm sugar is made by concentrating sap from several palm species. The plant and the finished form shape its aroma, flavour and use.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
All ingredients
Molasses / concentrated cane syrup
Cane syrup is sugarcane juice boiled down until it is thick and sweet, or the first syrup left after sugar is crystallised. Historical American recipes used it as a sweetener in ham cures.
Priming sugar
Priming sugar supplies fermentable carbohydrate for carbonation during conditioning. The name can cover sucrose, dextrose or formulated drops; the linked cider recipe specifies neither a sugar type nor an amount.
Non-diastatic malt powder
Enzyme-inactive malt powder adds malty flavor and crust color. In King Arthur's sourdough discard pretzels it is an optional choice in both the dough and a brushed wash, each with a separate sugar alternative.
Dates
Dates are the sugar-rich fruit of the date palm, eaten soft or dried and used whole, pitted, as syrup or as paste. In sauces and chutneys they add sweetness and body.
Honey
Honey is a bee-made food from floral nectar or honeydew; breads use it in dough or as a syrup served with cooked griddle breads.
Brown and white sugar
White sugar is refined sucrose, almost pure; brown sugar is sucrose with molasses, left in or added back. Molasses makes brown sugar moister, darker and more strongly flavoured.
Molasses / dark treacle
Molasses is the syrup separated as sugar crystallises from cane or beet; its grades and food uses vary, from Anadama and steamed brown bread to fermentation.
Turbinado sugar
Turbinado is a pale golden cane sugar made by washing and spinning raw crystals, leaving large, dry grains that keep a faint trace of molasses and a mild toffee note.
Loaf sugar
Refined sugar formed into a solid cone, historically cut or powdered for kitchen use and dissolved into wine liquor.
Dextrose
Crystalline D-glucose supplies fermentable carbohydrate to starter bacteria. Hydration state, starch source and product formulation remain relevant when selecting the powder.
Lump sugar
A historical refined-sugar form whose name has covered truncated cones and, in later usage, smaller pressed or cast pieces.
Granulated sugar
Granulated sugar is dry crystalline sucrose refined from cane or beet. It sweetens dough, feeds baking yeast, and helps set particular fruit spreads.
Jaggery
Jaggery is a family of concentrated, non-centrifugal sweeteners made from cane juice or palm sap. Plant source and form shape its flavour and use.
Sugar
Sugar is a family of sweeteners with different forms and food roles; refined white sucrose may come from cane or beet, while less refined forms add other flavours and moisture.
Panela
Panela is a solid, non-centrifugal sugarcane sweetener made by concentrating juice and letting it set. A documented Ecuadorian chicha recipe adds it after the cooked jora mixture cools.