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brown sugar is similar to white sugar in terms of calories and carbohydrate content. It contains trace amounts of minerals from the molasses, such as calcium, potassium, iron, and magnesium, but these are present in very small quantities.
Storage: Brown sugar should be stored in an airtight container to prevent it from hardening. If it does harden, it can be softened by placing a slice of bread or a damp paper towel in the container and sealing it overnight.
Country Of Origin : India
Color: Typically a light to dark brown, depending on the amount of molasses content.
Flavor: Has a rich, caramel-like taste due to the presence of molasses, which imparts a subtle hint of toffee and butterscotch.
Texture: Moist and somewhat coarse, with a tendency to clump together due to its molasses content.
Composition: Made by either adding molasses back to refined white sugar or by directly extracting it during the sugar production process. The amount of molasses affects the sugar's color and flavor.
Types: Includes light brown sugar (with less molasses) and dark brown sugar (with more molasses), each contributing slightly different flavors and intensities.
Uses: Commonly used in baking, cooking, and as a sweetener in various recipes, particularly those where a richer flavor is desired, such as in cookies, sauces, and marinades.
