Brown sugar, white sugar, and rock sugar are common sweeteners used in cooking. They all taste sweet, but what are the differences in their usage?
A nutritionist explains that brown sugar, white sugar, and rock sugar are all made by pressing and extracting juice from sugar beets or sugarcane. Brown sugar is the least refined sugar, directly extracted from the plant. White sugar is refined from brown sugar, but this process also discards some of the nutrients in brown sugar. Rock sugar is made from white sugar.
From a nutritional perspective, brown sugar can nourish the blood and invigorate blood circulation, making it a common choice for women dealing with menstrual cramps and postpartum recovery. It can also be used in ginger water to help with colds caused by exposure to wind and cold.
White sugar helps support the spleen, moisten the lungs, and promote the production of body fluids. It can be used for general cases of a weak spleen and stomach, but excessive consumption can lead to phlegm production. Rock sugar tonifies the middle jiao, replenishes qi, nourishes yin, moistens the lungs, and relieves coughs and phlegm. Therefore, it is widely used in high-grade tonic foods and health products. For the elderly, sucking on rock sugar can also relieve dry mouth and throat.
From a culinary perspective, white sugar is often used for seasoning in cooking and is also suitable for adding to coffee or black tea. Rock sugar is frequently used in braised, stewed dishes and soups, such as rock sugar tremella soup and rock sugar pork knuckle. In addition to giving dishes a special flavor, rock sugar can also enhance their sheen. Brown sugar is often added to baked goods like cakes and puddings to add color and enhance flavor.