tblsp sugar
Provides 15 calories and 4 grams of carbohydrates per teaspoon; pure carbohydrate with no significant vitamins, minerals, or fiber. Rapidly absorbed and converted to glucose for immediate energy.
About
Granulated sugar, or sucrose, is a crystalline carbohydrate extracted primarily from sugarcane (Saccharum officinarum) and sugar beets (Beta vulgaris subsp. vulgaris), with origins in tropical and subtropical regions. The refined product consists of pure sucrose crystals, typically white in color, with a sweet taste and neutral flavor profile. Sucrose is the most common culinary sweetener globally, produced by crushing the plant material, extracting the juice, and crystallizing the sugar through evaporation and centrifugation.
White granulated sugar is distinguished from other sugar forms by its uniform, medium-sized crystals and high purity (typically 99.9% sucrose). It dissolves readily in liquids and is neutral in flavor, making it suitable for both sweet and savory applications. Other common varieties include superfine sugar (with smaller crystals for finer texture), muscovado (with retained molasses for moisture and color), and demerara (with larger crystals and subtle molasses notes).
Culinary Uses
Granulated sugar is the most versatile sweetening ingredient in global cuisine, essential in baking for structure, browning, and moisture retention in cakes, cookies, and pastries. It is used in beverages (coffee, tea, cocktails), desserts (custards, ice creams, sauces), and preservation (jams, syrups, candies). Beyond sweet applications, sugar functions as a flavor enhancer and browning agent in savory dishes, particularly in Asian cuisines (glazes, stir-fries) and barbecue preparations. Its ability to caramelize when heated makes it crucial for creating depth of flavor in sauces and toffees.