Also known as Sucrose, is a carbohydrate used as a sweetener found within the
tissues of plants, mostly fruits and vegetables. Sugar for consumption is extracted
from sugarcanes and sugar beet because they have the highest concentrations,
which facilitate the extraction process. Sugars from these two sources are identical.


White Sugar

The most common sugar, sold in supermarkets and used in homes. This granulated refined sugar can come in “fine” or “extra fine” presentations, depending on the size of the crystals. Ultrafine or superfine sugar is served at restaurant and bars since it is the one that blends best with drinks.

Brown Sugar

A sucrose sugar that comes in different shades of brown due to the presence of molasses. This sugar is usually unrefined or partially refined raw sugar. The amount of molasses will determine if it is light brown sugar or a dark brown sugar. There are several types of lighter and darker brown sugar. Brown Sugar is also made by adding molasses to white (refined) sugar.

Turbinado or Demerara Sugar.

Lighter type with a caramel color, the taste is mild and is used mostly to sweeten beverages.

Muscovado or Brabados Sugar

A dark brown sugar, very course and moist, which in turn makes it very sticky. Used mostly for baking and making rum.

Powdered Sugar

Also known as Confectioners Sugar because it is used to decorate baked good and make the icings for cakes. Is sold according to its fineness, the more X’s the fine it is.

Fruit Sugar

Also know as Fructose. It is found in most fruits and it is finer than regular white sugar. Its use is mostly commercial. This sugar is dried up and added to enhance flavor of drinks, desserts and other baked goods.


The liquid version of sugar can be obtained by dissolving sugar in water or reducing cane juice. This thick, viscous liquid can be used alone or can also be flavored. It has a golden color and a hint of molasses flavor.


An unrefined whole cane sugar from sugarcane or the date palm tree. It is medium to dark brown in color and is used mostly in South America, the Caribbean and Africa to sweeten and prepare many sweet dishes. Known by slang names in certain countries like Raspadura in Brazil and Papelon in Venezuela.

Invert Sugar

Sucrose is disaccharide, which means it is composed of two simple sugars (monosaccharide), glucose and sucrose. Splitting sucrose into its two components makes invert sugar. This sugar is sweeter than white sugar and made in liquid form, that is why it is also called inverted syrup. It is used mostly by bakers and commercial because of its resistance to crystallization and ability to retain moisture; hence, it is more heat resistance and works better for packaged goods.