The sugar is one of the most fundamental ingredients in the cuisine and diet of various peoples around the world, playing a central role not only in gastronomy but also in the economy. Sugar has a millennial history, initially being produced from sugarcane, a plant that requires tropical climates for its cultivation. Over the centuries, the production of sugar has spread throughout the world, driven by maritime discoveries and international trade.
There are several types of sugar, each with its own characteristics that influence its use in cooking. White, refined sugar is the most common and known for its purity and neutral flavor, making it a versatile choice for various recipes. Brown sugar, less processed, contains molasses in its composition, giving it a darker color and a richer flavor with hints of caramel. There is also coconut sugar, demerara sugar, among others, each with its uniqueness, offering diverse options for chefs and culinary enthusiasts.