The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol by Philippa Sandall & Alan Barclay & Claudia Shwide-Slavin

Author:Philippa Sandall & Alan Barclay & Claudia Shwide-Slavin
Language: eng
Format: mobi, epub, azw3
ISBN: 9781615192175
Publisher: The Experiment
Published: 2014-12-16T08:00:00+00:00

BUZZ NOTES

What’s in a Name?

The best-known names for the →raw, minimally processed sugars produced and consumed throughout Asia, Latin America, and parts of Africa for hundreds of years are probably →jaggery, →muscovado, and →panela, but there are many more regional names. The chart below lists an international selection of names for →non-centrifugal sugars, all of which are produced in similar fashion and differ primarily in shape, size, and culinary uses.

Traditional name Country

Azúcar integral, azúcar de caña integral, azúcar integral mascabo, azúcar integral mascabo Argentina

Chancaca Bolivia, Chile, Peru

Dulce Costa Rica

Dulce de atado El Salvador

Empanizao Bolivia

Gula jawa (java), gula aren Indonesia

Gula melaka Malaysia

Gur India, Pakistan, Bangladesh

Hakuru, kitul-hakuru Sri Lanka

Jaggery India, Pakistan, Sri Lanka, Bangladesh

Kokuto Japan (Okinawa)

Miel de panela Venezuela

Muscovado Mauritius, Philippines

Nam taan pep, nam taan bik, nam taan mapraou Thailand

Pakaskas Philippines

Panela Colombia, Ecuador, Guatemala, Mexico, Panama, Venezuela

Panocha Philippines

Panutsá Philippines

Papelón Colombia, Venezuela

Piloncillo Mexico

Rapadou Haiti

Rapadura Brazil, Dominican Republic, Guatemala

Raspadura Cuba, Ecuador, Panama

Rock sugar China

Tapa de dulce (also dulce) Costa Rica, Nicaragua

Vellam Sri Lanka

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.