tsp: sugar
Pure carbohydrate providing energy at 4 calories per gram; contains no vitamins, minerals, or fiber in refined white form. Brown sugar contains trace minerals from molasses, though in negligible quantities.
About
Sugar is a simple carbohydrate belonging to the disaccharide family, primarily consisting of sucrose (table sugar) derived from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris). Sucrose is a crystalline compound composed of glucose and fructose molecules bonded together, extracted, refined, and crystallized into granules or powder form. The refining process removes molasses and impurities, yielding white granulated sugar with a neutral, purely sweet taste and fine crystalline structure.
Different types of sugar vary in crystal size, moisture content, and residual molasses: granulated sugar features uniform medium crystals; powdered sugar is finely ground with cornstarch added; and brown sugar contains molasses for moisture and caramel notes. Depending on processing and source region, sugars may range in color from pristine white to golden or dark brown.
Culinary Uses
Sugar is the foundational sweetening agent across global cuisines, integral to baking, pastry-making, beverage formulation, and dessert preparation. It serves multiple functions beyond sweetness: in baked goods, it promotes browning through the Maillard reaction, provides structure and moisture retention, and feeds yeast fermentation. In beverages, sugar dissolves to create sweetness and mouthfeel; in sauces and glazes, it balances acidity and creates shine. Sugar is used in savory dishes across Asian, Middle Eastern, and Caribbean cuisines to balance spice, heat, and salt. Caramelization of sugar produces complex flavors for sauces, glazes, and confections.