plus 4 tsp sugar
Composed of pure carbohydrates (approximately 4 calories per gram) and provides quick energy; contains no fiber, protein, or micronutrients in its refined white form.
About
Sugar is a simple carbohydrate and the primary sweetening agent derived from sugarcane (Saccharum officinarum) and sugar beets (Beta vulgaris), though it also occurs naturally in fruits, honey, and other plant sources. Granulated white sugar, the most common culinary form, is produced through extraction, crystallization, and refining processes that yield sucrose crystals. Sugar crystals are colorless to white, dissolve readily in liquid, and provide sweetness with a clean flavor profile that enhances both sweet and savory applications.
Different varieties include granulated (standard table sugar), muscovado (moist with molasses), demerara (large crystals with caramel notes), and turbinado (partially refined crystals). The refining process removes molasses and impurities, creating the white crystals characteristic of refined sugar, while less-processed varieties retain varying degrees of molasses for deeper flavor.
Culinary Uses
Sugar serves as a fundamental sweetener in baking, beverages, desserts, and condiments across virtually all culinary traditions. It functions not only to provide sweetness but also to control texture (in caramel, crystallization, and browning), preserve foods through osmosis (in jams and preserved fruits), and enhance the Maillard reaction during cooking. In savory dishes, small quantities balance acidity and bitterness. Sugar dissolves into syrups, caramelizes at high temperatures, and ferments into alcohol when combined with yeast, making it essential to both pastry work and beverage production.