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  1. January 11, 2010 at 8:04 AM

    Bravo Oyster! This was great, and helps bring light on all the alternatives on the market…this is something that has been on my mind, since I learned that raw sugar has not health benefits over granulated sugar; it is just in another form. How we are all fooled commercially!

  2. January 11, 2010 at 8:32 AM

    Great info – its amazing how many place sugar lurks – natural or imposed. I need to try some of that black sugar.

  3. January 11, 2010 at 8:54 AM

    Wow! I love this post…. I use sugar every morning in my coffee. Thank you for writing about panela. I love people to learn about this wonderful product from my country. Greta job as usual 🙂

  4. January 11, 2010 at 9:27 AM

    Great info as always! I enjoy trying different types of sugar in cookies and as toppings on sweet baked goods. I’d like to experiment with piloncillo next, and black Japanese sugar sounds interesting.

  5. January 11, 2010 at 1:05 PM

    This is my kind of post, the sweet ones! A class about sugar and all the different options and names..wow!! Some of them are new for me.

    Have a sugary week!


  6. January 11, 2010 at 2:19 PM

    All those variations on sugar alone can open up a new world to sweeteners. Black sugar sounds really interesting.

  7. January 11, 2010 at 2:36 PM

    I’ve always thought sugar was sugar and it came only in 4 varieties. White, brown, powdered and raw. Goes to show how much I know. lol.

  8. admin
    January 11, 2010 at 6:19 PM

    Chef E – I had so much fun doing this joint post with you – thanks for asking. Can’t wait until the next one!

    Gastro – Thanks, black sugar is a must try. Let me know if you cannot find any and I’ll pick some up before our next meet up.

    Erica – Thanks!

    Lisa – Both the piloncillo and the black sugar are fun to play with. I look forward to seeing you work your magic with them.

    Gera – and a sugary week to you too!

    Duo – Absolutely, lots of fun to explore.

    Jenn – Sigh, if only life were that simple! Have the fun is learning – I had no idea there were so many until I started really seeking them out.

  9. January 11, 2010 at 7:28 PM

    Great post! I have recently been exploring all different sugars – was excited to find muscovado in Wegmans today and my recipe tomorrow will be with Piloncillo.

  10. January 11, 2010 at 10:03 PM

    I am book-marking this page. Thanks for a wealth of information on something we all use so commonly every day without a second thought. All those Asian sugars are especially fascinating. You have given us all an A+ education in the sweet stuff.

  11. January 12, 2010 at 1:29 AM

    What a grand post this is!! I printed it because I allready know a bit about the sugars I use in my cooking & baking but about the other sugars I didn’t know anything!!

    Thanks so much! Very intersting, my dear!

  12. January 12, 2010 at 7:52 AM

    And I thought I knew my sugars (not). As soon as you got to the Asian ones, I was thinking, “look at that. How wonderfully different and interesting.” I had no idea about the processing of white sugar and the impact on vegans. I certainly will take better care when I bake for them! Many thanks.

  13. January 12, 2010 at 10:12 AM

    I never knew there were so many sweet options. GREG

  14. January 12, 2010 at 10:13 AM

    I’ve been experimenting with different types of sugars for awhile in my baking so I love that you posted all this great info. I regularly use palm sugar, demerara and muscuvado but I was not familiar with black sugar and all the sugars from the southeast asian countries. Thanks for this wonderful stuff! Happy New Year too!!

  15. January 12, 2010 at 10:22 AM

    What an excellent post! I see myself referring to this often as a resource. Black sugar – how interesting!

  16. admin
    January 12, 2010 at 11:04 AM

    Natasha – Glad you found it useful, I just had to put it down on paper, so to speak, I had notes all over the place and I was making myself crazy.

    Carolyn – Great, glad you found it useful.

    Sophie – my pleasure!

    Claudia – I agree there is a lot to learn about something we take for granted. I had no idea on the vegan aspect, and suspected I was not the only one.

    Sippity – the mind does boggle!

    Lisa – My pleasure and Happy New Year to you too!

    Reeni – thanks, glad you found the post helpful.

  17. January 12, 2010 at 11:52 AM

    Wow….you’ve done it again, now when i need to know what is what…about breakfasts and sugars, I know where to come. Link to perfect macarons attached!!!!!!!

  18. January 12, 2010 at 2:24 PM

    Great post! I thought I had worked with most of the sugars out there. Turns out, ugh, not even half.

    I’m currently having fun with pearl sugar – the one that looks like pretzel salt. It makes everything I make look cuter than they actually are. 🙂

  19. January 12, 2010 at 7:56 PM

    This is fascinating. Sugar is produced in my country but I was unaware of all the different varieties. Fantastic post!

  20. January 12, 2010 at 7:57 PM

    I actually knew most of these sugars! YAY! I’m so proud of myself, lol.
    I remember looking up a British cookbook and wondering what the heck castor sugar is!

  21. admin
    January 12, 2010 at 10:07 PM

    Kitchen Butterfly – I am in awe of your post, must be brace (gulp) and try for myself.

    Leela – I had no idea myself, I had been collecting bits of paper here and there and thought to consolidate. Figured I could not be the only frustrated individual out there. Ah, the pearl sugar, that’s a favorite.

    Wizzthestick – it was fascinating to put it all together -glad you liked it, I definitely learned a bit in the process.

    Sophia – Good for you, that’s about where I started with the darn castor sugar.

  22. January 13, 2010 at 6:06 PM

    This is impressive! Even those Japanese ones, I wouldn’t be able to name them all if I was asked. I wonder if there is a store that specializes just in sugars that sells all kinds of sugars from all over the world. That would be interesting.

  23. January 14, 2010 at 1:42 AM

    Way, finally managed to access your site. My pc just would not download the page! What a fascinating post! Never thought in a million years there would be so many different kinds of sugar. For me there was Caster sugar, granulated sugar, Icing sugar and Brown sugar! Amazing. Feel so much more educated now!!

  24. January 14, 2010 at 10:55 AM

    Loved reading this and comparing all that I’ve come across in my travels, but now I have a lot of questions.

    Muscavo (muscovado) is what I used in Brazil and I’ve started buying demerara while back in the US. You’ve got both listed under the raw sugars that have been refined. However, I’d read that the process for both was the dried sugarcane juice and that they were unrefined. Similar to the explanations you have for rapadura and sucanat.

    Any thoughts? I’d definitely like to know because maybe I’ve gotten false info and need to switch my sugars!

    In other thoughts, I love palm sugar. We got to cook with it in a cooking class in Thailand. It has such a unique flavor.

  25. admin
    January 14, 2010 at 11:11 AM

    Kichen M – Glad you liked it.

    Ruth – Sorry about the troubles. I know there are a lot of sugars out there, and I have strong suspicions there are may more. Looking forward to continually exploring.

    Lori – Thanks, regarding your question, hmm… I got that info from the sugar associations web site. I may not be not clear, in which case I’ll clarify. I suspect the question is from the definition of “refined”, which from my research varies widely depending on who’s talking. Thanks for raising this question.

  26. admin
    January 15, 2010 at 12:13 PM

    Hi Lori, follow up, raw sugar is indeed refined, just not to the point of granular sugar or brown sugars.
    Sugar made from sugar cane starts with the sugar cane cut and run through a press. Once extracted it is boiled and cooled – this process is considered a refinement process, which is where I think you and I diverged. At that point it is raw sugar, further processing leads to other types. Musvavo is heated in that initial refinement process when the sugar cane juice is boiled compared to rapadura which goes through an evaporation process. I agree with you that the sucanant definition is confusing when it claims, its unrefined, it is indeed better placed under raw sugar. I got that bit of info from the gourmet sleuth website, and did not make the connection until you pointed it out. I’ll revise the post to make it less confusing. Thanks so much for raising these great points.

  27. January 15, 2010 at 3:46 PM

    Thanks for following up. I had read that raw sugar was refined and no different than white, but I was unaware that demerara and muscavado (muscavo) fell into that category. I guess maybe I was looking at the evaporation process as not being actual processing, but with the heating…. And although it’s different than white sugar, perhaps still not the best I could do. Hmm…need to start rethinking my sugars. It looks like rapadura may be the best choice given your research. Thanks again! Really glad you did this post.

  28. February 1, 2010 at 2:42 PM

    Talk about thorough, this post is absolutely fascinating! It’s my first time here and I must say, what kept me so long???

    The amount of effort you put into presenting each and every detail is quite laborious. WOW!!!

    Thank you so much for sharing…Bookmarked!!!

  29. February 5, 2010 at 9:28 PM

    Hello –
    Palm sugar is a subject that’s near and dear to my heart and something I’ve done alot of on-site research on. The Wiki is full of inaccuracies or ‘not-quite-rights’. Briefly:
    -I’m not convinced that palm sugar was ‘originally’ made from the date palm. It’s quite possible that when pple were making sugar from date palms in one part of the world (Africa, I believe) SE Asians were already making sugars from other palms native to their region. SE Asians have been ‘tapping’ palms and making alcoholic drinks from the liquid for ages.
    -palm sugars are made not from the sap of the trees themselves, but from a liquid that drips from their immature (or, in the case of nipa palms, mature) flower stalks
    -the types of palms usually used for sugar in SE Asia are: coconut, aren, nipa, and palmyra (aka fan or sugar palm). The latter isn’t used much south of Thailand.
    -the flavors of various palm sugars are a result of: variety of palm (nipa palms grow in brackish water, for instance, and therefore nipa palm sugar tends to be a little salty), terroir, and processing methods
    -in Indonesia, ‘gula merah’ (‘red’ sugar) and ‘gula jawa’ (‘Java’ sugar) are generic terms for palm sugar. Palm variety-specific names are: gula aren from the aren palm; gula kepapa from the coconut palm; gula nipa from the nipa palm. White/cane sugar is mixed in for cheaper ‘gula campur’ (‘mixed’ sugar)
    -in Malaysia gula Melaka is always made from the coconut palm; gula anau is made from the aren palm
    -Philippine pakaskas is not palm sugar, even though many Filipinos call it ‘palm sugar’. It’s brown cane sugar. Very little palm sugar is produced in the Philippines.
    Great blog! I’m glad I’m here via Seattle Tall Poppy.

  30. admin
    February 6, 2010 at 12:49 PM

    Lori – After your comments and those of others, I feel like I did a disservice to the topic. I think another post with far more research is in order. I feel a bit like picking up a rock in the forest and finding the underside teaming with life, there’s so much more there. My sources on the web have been light in detail at best, so obviously more research is required. Thanks so much for starting the dialog, this is what I love about blogging, is this exchange of ideas.

    Louise – I am so happy you stopped by and like what you found.

    Robyn – Thank you so much for stopping by and taking the time to clarify a lot of what I’ve found, I appreciate your generosity. I’m glad Seattle Tall Poppy made the connection.

  31. February 23, 2010 at 4:59 PM

    Can’t believe I’m so late to this post, but glad I found it nonetheless! Really informative and useful, I’m bookmarking it for future recipes.

Cephalexin side effects

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