Unknown Facts About Muscovado Sugar

Muscovado sugar crystals are more rough and sticky in texture than regular brown sugar. Muscovado is available in two colors - light and dark brown. The color indicates the amount of molasses in the sugar, dark color means more molasses and a strong flavor.

As muscovado is a much healthier option than normal sugar, it is preferred on a wider scale in the baking industry. Also known as Barbados Sugar or Moist Sugar, muscovado is extremely popular in the US and Great Britain and is easily available in supermarkets.

Reports suggest that it first originated in Mauritius, and unlike other colored sugars which are made by adding molasses to refined white sugar, muscovado gets its color and flavor from the original source - Sugarcane.

Muscovado requires fresh sugarcane juice, that has to be cooked for some time before it dries. In the process, various substances are added to eliminate the impurities that are present in the juice.

During the process, impurities rise to the top as foam and are removed. Lime juice and coconut milk are added as refining agents in the processing as they don't leave any flavors behind. After the sugar is cooked and dried, it is broken in pieces, packed, and sold in markets.

● Nutritional Information (100g)

• Phosphorus - 3.9 mg
• Calcium - 85 mg
• Magnesium - 23 mg
• Potassium - 100 mg
• Iron - 1.3 mg

● It has two distinctive attributes - the first is the size, uneven shape, and roughness of its sugar crystals. The second is the high content of molasses in it which gives the sugar its dark, strong flavored, and sticky characteristic

Due to these two unique characteristics, it becomes very difficult to find a substitute as it is known for its moisture content, roughness, and flavor which is tough to duplicate.

● The six most important minerals of muscovado sugar are: Magnesium, Potassium, Calcium, Phosphorus, Iron, and Mineral Salts.

● As muscovado is considered a healthier option over white sugar, it is also used for making whiskey and honey-based drinks.

● It has a good resistance to high temperatures and can remain fresh for many months.

● Light brown muscovado sugar is used as a flavoring agent in many fish and root vegetable dishes. Dark brown sugar is used in making different types of sauces, marinades, chutneys, chocolate cakes, chocolate drinks, and various kinds of ice creams.

● Naturally processed muscovado has more nutritive value than most white sugars.

● Dark Brown Sugar and Demerara Sugar are used as muscovado sugar substitutes in many cases.

Ingredients:

• Self-raising flour, 8.5 oz.
• Dried cranberries, 4.4 oz.
• Dark muscovado sugar, 2.6 oz.
• Dried apples diced in small pieces, 2.1 oz.
• Rolled oats, 1.7 oz.
• Walnuts, 1 oz.
• Skim milk, 10.14 fl. oz.
• Honey, 2 fl. oz.
• Baking powder, 1 tsp.
• Ground cinnamon, 1 tsp.
• Allspice, ½ tsp.

Method:
Take a big bowl and add oats, pour milk and let it soak for 30 minutes. Preheat the oven to 180° F. In a separate bowl add flour, baking powder, oat mix, cranberries, sugar, apple, spices, and honey.

Mix well and pour this mixture into a nonstick baking dish and sprinkle it with walnuts. Bake it for 45 minutes and check if the skewer comes out clean. Remove the bread from the oven and allow it to cool.

Even though it is a much better than normal sugar, muscovado had a limited consumer base in the past few years as many people were unaware about its numerous benefits. This can be blamed on the lack of marketing of the product.

But, as the trend of using healthier and organic products is on the rise, muscovado sales have increased, and it has become a popular alternative to normal sugar in various regions.