Delicooks

Brown sugar cane
We recommend the pure juice of sugar cane, strained and thickened in pots until you obtain a syrup, which is then cooled, beat and sieved, resulting in a dark brown and moist sugar. There’s nothing else to it.

This raw sugar retains all its nutritional properties, has a pleasant taste reminiscent of licorice and its texture is a bit sticky because it is rich in molasses or cane syrup.  If buying it, you’ll be confronted with different degrees of humidity or stickiness. The stickier it is, the less refined.

However, not all brown sugar that is marketed as such is real brown sugar. In many cases, some manufacturers sell white sugar to which has been added some molasses extract. This extract provides color and a special flavor, but very few vitamins and minerals. Since it is not tecnically brown sugar, the mineral content is much lower than in true molasses and its nutritional value is only slightly higher than white sugar.

Demerara sugar
This is another variety of brown sugar, ie raw, and is also obtained from sugar cane. The name comes from the region where it was originally produced (Demerara, Guyana). Unlike other sugars, it is is golden in color and the crystals are large and crunchy, and are not moist.

Palm sugar
This is made from the sap from the stems of the flowers of the tree. This nectar is first cooked, then passed through a filter, and cooked again, transforming the liquid into a golden paste that is then dried and compacted. Although relatively unknown in the West, the healing properties of palm sugar are well known in Asia. It is rich in alkalizing minerals such as magnesium and potassium, and iron, and is said to strengthen the nervous system and help detoxify the upper airway. Many Indians working in environments with many toxic pollutants eat palm sugar and vouch for its properties in protecting them against the effects of dust or smoke. It gives off a strong, caramel aroma. The texture is very similar to sugar cane, you also have to grate it  just before eating as it becomes a compact  quite fast. It is widely used in Thai, Malaysian and Cambodian cuisine.

Muscovado sugar
Also obtained from raw sugar cane, using traditional methods. Specifically, it is a pressed sugar, and the steaming process gives it a delicate molasses flavor and a caramel color.
It tends to harden with time, so it should be kept in airtight container to avoid exposure to air.
It is great with chocolate.

Fruit Concentrates
Exclusively from concentrated fruit juices such as apple and pear. The juices are cooked slowly until reduced, syrupy and dense. Less sweet and more tart than other sweeteners. Ideal for fruit preparations.

Dried fruit puree
Plums, dates and figs are excellent natural sweeteners though should not be used to replace sugar in recipes because of their weights, moisture and texture. Rather, they can be spread on a baked pie, spread like jam for sweet fillings, to accompany some crepes or smoothies, or added into a mixture for cakes or muffins. You can prepare them at home: boil the fruit and blend into a puree. For a creamier consistency, soak the fruit for fifteen minutes in hot water.

Fructose
This is a natural sweetener that comes chiefly from fruits and honey. It is sweeter than sugar but does not alter blood glucose levels, meaning it can be consumed in moderate doses in cases of diabetes, although you should always consult a doctor.

The problem with this sweetener is that chemical means are used in the production process, so use only occasionally and for sprinkling in the manner of icing sugar.

Cane molasses
This is extracted from sugar cane. The process involves grinding up the cane with a roller to extract a sweet, dark juice. This thick liquid substance, with a pleasant taste, is then cooked at high temperatures to evaporate the water and concentrate to liquid to obtain a texture similar to that of honey.

The highest quality molasses is very dark, and guarantees that the process has not altered taste or nutrients. These are high in vitamins and minerals, including B vitamins, high in iron and also have significant levels of copper and magnesium.

It is highly digestible and is highly recommended as a sweetener for people who have a weak stomach, for the elderly or convalescent. However, it is not recommended for people with diabetes because it is very rich in simple sugars and may alter their metabolism.

As a high-energy product, it is a good supplement for those who perform intense physical and mental activity or sports. In fact, many athletes take it mixed with water and a little cider vinegar to prevent cramps.

Honey
It is the world's oldest sweetener, and is considered to be a nutrient with interesting therapeutic properties: it is rich in enzymes, and has antibiotic, antiseptic and tonic properties. It is produced by bees whose tireless work transforms the nectar from flowers into honey. There are many varieties and honey is an excellent choice as long as it is extracted and filtered at temperatures not exceeding 40 ° C as heat alters its properties.
Ayurvedic texts warn that hot honey produces ama or toxins, and recommend consuming it raw or unheated.

Panela
This sugar is considered the purest and is obtained from the evaporation of cane juice and the subsequent crystallization of sucrose. To produce panela, the sugar cane juice is cooked at high temperatures to form a fairly dense molasses, then passed to a cube-shaped mold where it is allowed to dry until it solidifies. By not undergoing a refinement or any other chemical process, we obtain a product which, unlike white sugar, preserves all the nutrients from the sugar cane. Sucrose is the main constituent of sugar cane, as are, to a lesser extent, glucose and fructose. In terms of micronutrients, panela offers 5 times more minerals than brown sugar and 50 times more minerals than white sugar. Like  palm sugar it is compacted into blocks that are grated at the time of use, but you can also find it ground.

Maple Syrup
It comes from the sap of sugar maple, which is rich in potassium, calcium and iron. It is a very popular sweetener due to its alleged healing properties according to alternative medicine, such as the maple syrup and lemon juice diet, made famous by naturopath Stanley Burroughs. The syrup comes in various grades, depending on the cooking time used on the sap. Grade A is a light amber color, and is preferred for culinary use due to its less pungent flavor. Grade B has a stronger flavor, but is more nutritious. The darker the syrup, the more trace elements present, so that Grade B is recommended as an ingredient in healing tonics.

Agave syrup
It is a natural fructose sweetener extracted from agave, a cactus. It was used by the Maya not only for its sweetness but also for its nutritional qualities. They believed the delicious agave plant possessed sacred healing powers for the body and soul. It does not crystallize and has a delicate flavor of caramel which makes it suitable for any preparation, as it does not overwhelm other flavors. One interesting fact: it is a low glycemic so it doesn’t disrupt blood sugar levels. Very suitable for when you want to lose weight and to calm nerves.

Grain syrup or molasses
Obtained from the fermentation of grains of rice, wheat, corn and barley. The fermentation process increases the nutritional value and digestibility is therefore highly recommended. Tastes vary from one cereal to another: corn and rice are soft and others have a more pronounced flavor. It has the consistency of a thick syrup, almost like honey.

Frequently used in the preparation of sweets and pastries because it doesn’t crystallize, and also in baked dishes (cakes, cookies) as it tends to hold moisture. Important: make sure it doesn’t contain additives, such as caramel.

Maple and sand palm syrup
This is made from two saps, maple and sandpalm. The first comes from the maple trees of North America where the Indians already knew the art of extracting the sweet sap and making the syrup, the second of the Tropics.

It has become very popular for internal cleansing in which you have to drink water mixed with the syrup, lemon juice and some cayenne. The nectar is rich in nutrients, and therefore this cocktail is sufficient to provide the body with energy without the need for any food. Apart from this therapy, maple syrup is great with cheese, yogurt, kefir, jams, fruit purees and mousses.

Stevia
Stevia is a plant native to Paraguay, where it grows wild. The Guarani Indians who called it kaa-he-he, or sweet grass, used stevia leaves to sweeten, but also took advantage of its medicinal properties. They used them as a cardiotonic,  against heartburn and  for lowering uric acid. They drank it as an infusion along with mate and as a hemostatic and bactericidal applied directly onto the wounds. The leaf contains a number of glycoside compounds (stevioside, 5-10%, rebaudioside A, 2-4%, rebaudioside C, 1-2% and sweet, 0,5-1%) and has a sweetening power 300 times more potent than sugar. But in addition to its extraordinary sweetness, the most interesting thing about these glycosides is that they are metabolized by the body and therefore do not affect tblood glucose levels nor, of course, the secretion of insulin.
This makes it ideal for people who want to take a sugar alternative that is not chemical or high in calories, especially diabetics and those who are following a diet low