Brown Sugar is derived mostly from sugarcane and sugar beets through heat extraction before it is processed with molasses to make the common light brown sugar that is most used today. It adds unique, caramel color and a rich flavor to any recipe. Compared with dark brown sugar, light brown sugar contains less molasses.
Processed sugar was only accessible to the wealthy before the 18th century. The British dominated the sugar industry and were driven to many tropical countries and the Americas where sugarcane plantations became a major overseas commodity, introducing the trade triangle that intensified slave trade.
250gm, 500gm, 1000gm