Below is a list of all known varieties for Saccharose (Sucrose). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Muscovado Sugar (Barbados Sugar) | The darkest, stickiest, and most aromatic of the unrefined muscovado sugars, with a powerful, complex molasses flavor. |
| Okinawa Black Sugar (Kokuto) | A prized, unrefined cane sugar from Japan. It is cooked down slowly, resulting in a very deep, complex, smoky, and mineral-rich flavor. |
| Piloncillo (Panela) | An unrefined, whole cane sugar, primarily from Mexico and Latin America. Sold in hard cones, it has a deep, smoky, molasses-like flavor. |
| Rapadura | A Portuguese name for an unrefined whole cane sugar, very similar to Piloncillo/Panela. Sold in solid blocks with a strong, caramel-molasses flavor. |
| Rock Sugar (Amber) | Large, amber-colored crystals of sucrose, made by slowly crystallizing a caramelized sugar solution. Used in Chinese braises and teas. |
| Rock Sugar (Lump Sugar) | Large, irregular crystals of pure sucrose, either clear (white) or amber (from caramelization). Used in Chinese cooking and to sweeten tea. |
| Sucanat (Sugar Cane Natural) | A brand name for a whole, unrefined cane sugar. It is granulated, retains its full molasses content, and has a very strong, robust flavor. |