Mexican Sugar Cane: Natural Sweetener
Tara A. Spear
As any serious baker or chef will tell you, all sugars are not created equal. There are different types of Mexican produced sugar and some perform better in certain applications than others. This pantry staple is challenging to select if you are Spanish-impaired- as I am. Unlike the processed white stuff NOTB, the Mexican sugar cane is much healthier for you. How sugar is produced plays a key role in the taste, texture and color of the final product.
When shopping for sugar, it’s important to consider the characteristics of each type of sugar to determine which is best for your needs. However, figuring out the Spanish label can be tedious and confusing because many of the terms do not appear in a bilingual dictionary. The following guide-with photos- will help expand your knowledge of cane sugar products (and their defining qualities) that are sold in Mexico.
The most commonly used type of cane sugar is the ubiquitous Granulated sugar (Azucar Morena in Spanish.). Granulated sugar is also known as table or white sugar; it is what most people think of when they hear the word “sugar.” This is the type of sugar most commonly found in sugar packets and used in baking. White sugar is made from sugar cane at two facilities: processing starts at a raw sugar factory and finishes at a sugar refinery. When the sugar is initially extracted from the plants, it has a golden color because of the non-sugar materials attached to and within the sugar crystals. This golden sugar is then purified at a refinery, where these plant fibers and molasses are removed, extracting the sugar molecules from the other materials and restoring the sugar crystals to their natural white color. The molasses is completely removed by spinning the sugar in a centrifuge. The result is a clump-resistant white sugar with a texture similar to that of dry sand. Since it contains no molasses, granulated sugar has a neutral sweet taste and no color. It does not contain minerals, making it less nutritious than brown sugar.
Confectioners’ Sugar/Azucar Glass. Confectioners’ sugar is used to refer to any of a variety of refined sugars that have been finely ground into a powdery form. It’s simply another name for powdered sugar (in the U.S.) and icing sugar (in the Canada). You might even hear it called “10X sugar,” indicating how much finer the consistency is than table sugar.
The range of Mexican ‘brown’ sugars is where understanding gets a little, eh, murky. I used the wrong type for years until recently a national friend explained the difference. Aside from color, is there really a difference between light and dark brown sugars? And what about other sugars that are brown in color but texturally different, such as demerara, muscovado, and turbinado sugar-how do they fit in to the mix?
Mascaba Azucar- natural sugar. Zulka Mascaba sugar, is not subjected to a refining process, which allows you to receive the benefits of the cane itself. Mascaba provides a small dose of potassium, iron, magnesium, phosphorus and calcium. Mascaba sugar can be recognized by its light brown color from the molasses film that surrounds the crystals. It is theoretically healthier than granulated sugar. It is widely available in the Mexican grocery stores and frequently is only slightly darker color that the Morena sugar.
Dark brown sugar/ Panela de cana integral is made and used the same way as light brown sugar, but contains a higher level of molasses. This not only makes the final product a darker shade of brown, but also enhances its rich flavor. It contains nearly double the amount of molasses compared to light brown sugar.
Brown sugar/Muscovado sugar is similar in moistness, flavor, and color to light and dark brown sugars. It is an unrefined cane sugar with naturally occurring molasses and is usually more expensive that light and dark brown sugar. It adds a super-rich, roasted flavor to recipes when used.
Turbinado sugar is less processed than brown sugar and is the immediate result of the first pressing of sugar cane. It’s also known as raw sugar. (Ever used a raw sugar packet at a coffee shop? That’s turbinado sugar.) It has a much larger grain than light brown or dark brown sugar and is drier than both. Don’t substitute turbinado for light or dark brown sugar as its large grain size could throw off your recipe.
Demerara sugar is similar to turbinado sugar, but with lighter colored, larger, drier crystals. It’s a popular raw sugar for mixing into beverages or as an alternative to sanding sugar. It’s less refined than the white sugar. Demerara sugar is an unrefined sugar. It comes with a golden yellow color and large, crispy crystals. It owes its name to a region of Guyana, Demerara, which was where the production and marketing of this type of sugar began. Sometimes this type of sugar is in the specialty /organic/diabetic section as opposed to the baking ingredient shelf.
According to the Mexican Government Department of Agriculture (SIAP), in 2017 Mexico was the 6th largest producer of cane in the world with 56,672,829 tons; on the other hand, it is the fourth largest international exporter of confectionery, which exports represent 6.07% of the world total. Nayarit is one of the 22 Mexican states that produce sugar cane. Raising cane is an important employer supporting hundreds of thousands of families.
Sugar is a proudly Mexican product. The main producers have been established in Mexico for centuries. Even the largest agribusinesses are still family operated that are committed to sustainable practices and organic production. Mexican sugar cane is freshly harvested straight from the cane field which preserves all of the qualities that make Mexican sugar fresh and delicious. Non-GMO, no fertilizers or pesticides are used on the cane to ensure a more natural sugar that is better for you and the environment.
No matter how you like your sugar- natural, refined or organic- Mexico offers the best in the world!
