to 1 teaspoon granulated sugar

Granulated sugar is crystalline sucrose (C₁₂H₂₂O₁₁) derived primarily from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris subsp. vulgaris), refined through a process of extraction, purification, and crystallization. The ingredient appears as small, uniform white crystals with a uniform grain size, typically measuring 0.5–2 mm in diameter. Granulated sugar dissolves readily in liquids and has a neutral, purely sweet flavor profile without the molasses notes found in brown sugar. It is the most widely used sugar form in baking and general cooking due to its consistency, stability, and neutral taste.

The refinement process involves crushing the source plant material, extracting the juice, removing impurities through filtration and chemical treatment, evaporating excess water, and allowing sucrose crystals to form through controlled crystallization. The resulting product contains at least 99.5% pure sucrose.

Granulated sugar is the primary sweetener in baking, essential for sweetening beverages, and used to balance acidity and enhance flavor in both sweet and savory dishes. It provides structure to baked goods through caramelization and Maillard reactions, contributes to browning, and aids in creating proper texture in cakes, cookies, and other baked products. In beverages, it dissolves quickly for sweetening tea, coffee, and cocktails. Granulated sugar also serves as a food preservative in jams, jellies, and canned fruits, and is used in glazes, sauces, and caramel preparations across global cuisines.