Demerara sugar is produced from sugar cane and consists of large grains that provide a nice, crunchy texture when baked.

Hailing from Guyana (formerly Demerara) in South America. However, most of the demerara sugar available today comes from Mauritius in Africa.

It naturally contains a small amount of molasses, which gives it a light brown color and caramel flavor.

Demerara sugar is minimally processed.

The cane is pressed first to extract the cane juice. It is then boiled and finally thickened in syrup. Once the water has evaporated, it cools and hardens ( 1 ).

Demerara sugar retains some vitamins and minerals, while white sugar undergoes much more processing and lacks these nutrients ( 2 ).

It is often used to decorate cakes and muffins, but can also be added to tea and coffee, and even cocktails.

Nutritional value per 100gr