History of sugar sugar" (Traditional Chinese: 砂糖) for what the West knows as "table sugar". In the year 1792, sugar rose by degrees to an enormous price in Great Britain. The East India Company was then called upon to lend their assistance to help in the lowering of the price of sugar. On 15 March 1792, his Majesty's Ministers to the British Parliament, presented a report related to the production of refined sugar in British India. Lieutenant J. Paterson, of the Bengal establishment, reported that refined sugar could be produced in India with many superior advantages, and a lot more cheaply than in
Brown sugar involved is too small to matter. More importantly, adding dark brown sugar or molasses will impart a stronger flavor, with more of a suggestion of caramel. Brown sugar that has hardened can be made soft again by adding a new source of moisture for the molasses, or by heating and remelting the molasses. Storing brown sugar in a freezer will prevent moisture from escaping and molasses from crystallizing, allowing for a much longer shelf life. One hundred grams of brown sugar contains 377 Calories (nutrition table), as opposed to 387 Calories in white sugar (link to nutrition table). However, brown