Definition of brown sugar

The term "brown sugar" refers to a type of sugar that has undergone less refinement than white sugar, resulting in a distinct color and texture. The origin of the term can be traced back to the colonial era in the Caribbean, where sugarcane was cultivated and processed on large plantations. In the early days of the sugar industry, cane juice was extracted from the mashed cane and boiled to concentrate it into a thick syrup, which was then crystalized to form sugar. This process resulted in a coarse, brown sugar with large crystals. As transportation and technology improved, larger and more efficient sugar mills were built, and sugar production became more mechanized. The new sugars, known as white or refined sugar, were produced by further refining and bleaching the brown sugar, using chemicals and high heat. Despite the popularity of white sugar, brown sugar continued to be used in some applications due to its richer flavor and moisture-retaining properties. Today, brown sugar is commonly used in baking and cooking, and is available in different types and grades based on its molasses content and texture. So, in a nutshell, "brown sugar" is the name given to the less processed sugar with a richer color and flavor than white sugar.