Molasses
Molasses
Molasses (/məˈlæsɪz/, /moʊ-/), also known as black treacle (British English), is a viscous product resulting from refining sugarcane or sugar beet into sugar.
Etymology
The word "molasses" comes from the Portuguese word melaco, which comes from mel, meaning "honey". The word "mel" itself comes from the Latin mel for honey, which may have been borrowed from the earlier Greek meli.
Production
Molasses is a byproduct of the sugar-making process. It is produced when the sugar from sugarcane or sugar beet is extracted and the remaining juice is boiled down to create a thick, sweet syrup. The syrup is then further processed to remove any remaining sugar crystals, resulting in molasses.
Types
There are several types of molasses, including:
- Blackstrap Molasses: This is the final by-product of the sugar refining process. It is darker, thicker, and less sweet than other types of molasses. It is also rich in vitamins and minerals, including iron, calcium, and magnesium.
- Sorghum Molasses: This is made from sorghum cane, not sugarcane or sugar beet. It is lighter and sweeter than blackstrap molasses.
- Pomegranate Molasses: This is made from pomegranate juice, not sugarcane or sugar beet. It is used in Middle Eastern cuisine and has a tart, fruity flavor.
Uses
Molasses is used in a variety of culinary applications, including baking, brewing, and in the production of rum. It is also used as a sweetener in some foods and beverages.
Health Benefits
Molasses is a source of several important nutrients, including calcium, magnesium, potassium, and iron. It also contains some antioxidants.
See Also
External links
- Medical encyclopedia article on Molasses
- Wikipedia's article - Molasses
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