Brown Sugar

Brown sugar is the sweetener produced from the pressed juice of Saccharum officinarum, a tropical grass in the Poaceae family. It is made by either retaining a natural portion of molasses or adding molasses back to refined white sugar, giving it a warm, caramel-like flavor. While sugarcane was first domesticated in South and Southeast Asia, large-scale commercial production of brown sugar developed in the Caribbean during the 17th and 18th centuries, where raw, molasses-rich sugar became widely available as an affordable alternative to white sugar.