On food and cooking the science and lore of the kitchen ( PDFDrive ) 1267
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trunk, and then is boiled down either to a
syrup called palm honey, or to a crystallized
mass,whichinIndiaisknownasgur (Hindi)
o rjaggery(English, via Portuguese from the
Sanskritsharkara).Thesesamewordsarealso
used for unrefined cane sugars. Unrefined
palmsugarhasadistinctive,wineyaromathat
contributes to the flavor of Indian, Thai,
Burmese, and other SouthAsian andAfrican
cuisines.Somepalmsugarisrefinedtomake
moreneutralwhitesugar.
Agavesyrupisproducedfromthesapof
variousspeciesofagave,desertplantsnative
totheNewWorldthatarerelatedtothecactus
family.Thesugarsinagavesyrupareabout
70%fructoseand20%glucose,sothissyrup
tastessweeterthanmost.
TableSugar:CaneandBeetsugarsandSyrups
Theprocessingofcaneandbeetsugarismuch
morecomplicatedthantheproductionof
honeyandmapleandpalmsugars,andforone
basicreason.Beesandtreetappersbeginwith
anisolatedplantfluidthatcontainslittleelse
besideswaterandsugar.Buttherawmaterial
fortablesugaristhecrushedwholestemof
thecane,orthewholerootofthebeet.Cane
andbeetjuicesincludemanysubstances—
proteins,complexcarbohydrates,tannins,
pigments—thatnotonlyinterferewiththe
sweettastethemselves,butdecomposeinto
evenlesspalatablechemicalsatthehigh
temperaturesnecessaryfortheconcentration
process.Caneandbeetsugarmusttherefore
beseparatedfromtheseimpurities.
Preindustrial Sugar Refining From the late
Middle Ages until the 19th century, when
machinery changed nearly every sort of
manufacturing, the treatment of sugar
followed the same basic procedure. There
werefourseparatestages:
clarifyingthecanejuice
