Brown sugar is made from sugarcane, containing about 95% sucrose. The traditional method involves cutting and crushing harvested sugarcane, extracting the juice, removing impurities like dirt, bacteria, and fibers, then simmering it over low heat for 5-6 hours. Constant stirring allows the water to slowly evaporate, increasing the sugar concentration. The high-concentration syrup solidifies into solid blocks after cooling, forming brown sugar bricks. This traditional process retains the original nutrients of sugarcane and gives brown sugar a unique caramel-like flavor.
Nutritional Value
Brown sugar is made from sugarcane, containing about 95% sucrose.
Health Benefits
Brown sugar is known for its blood-nourishing and liver-tonifying properties, as well as its ability to relieve pain, strengthen the spleen, warm the stomach, dispel cold, and promote blood circulation. It is suitable for women with blood deficiency, menstrual irregularities, scanty periods, dysmenorrhea, lower back pain, and dark menstrual blood clots. It is also recommended for consumption post-menstruation, during pregnancy, postpartum, for colds due to wind-cold, stomach pain due to cold, and for individuals with low blood sugar.
Recommended Consumers
Suitable for the general population.
Contraindications
Not recommended for individuals with diabetes to consume excessively.
Buying Tips
– Visual inspection: The color of brown sugar is influenced by the cooking time, with the ideal shade being a deep yellow, indicating proper cooking time and the best flavor.
– Texture test: Brown sugar should feel smooth and not grainy when touched, indicating thorough impurity removal and long cooking time. Check for moisture levels as excessively wet sugar is prone to spoilage, while overly dry sugar may contain additives.
– Taste and smell: Authentic brown sugar should have a sweet taste and a pleasant aroma. Brown sugar lacking fragrance and only tasting sweet may be adulterated with impurities used in rock sugar production, lacking in nutritional value.
