17 Types Of Sugar In The Kitchen

Sugar is not just sugar – there are different types of sugar for baking and cooking, which not only differ in taste, but also in their possible uses. If you don’t want to eat household sugar, there are plenty of alternatives, some of which have significantly fewer calories and are also healthier than granulated sugar.

Give me sugar

Yep – we all like to eat something sweet, don’t we? In any case, we belong to the group that just can’t keep our hands off a delicious cake or dessert. In addition to granulated sugar, which can be found in every kitchen and is mainly used in baking, there are other types of sugar. Not all are suitable for every use. The alternative types of sugar are no longer just honey and maple syrup. Other sweeteners such as rice syrup or coconut blossom sugar are also finding more and more followers. Above all, but not only, if you want to eliminate the classic household sugar from your diet, you should also definitely try alternative types of sugar.

Tip: Anyone who pays attention to how many calories they consume will be pleased that stevia is calorie-free and erythritol also contains very few calories (24 kcal per 100 grams).

Different amounts required

Unfortunately, it is not that easy to exchange one type of sugar 1:1 for another. What is no problem when replacing white granulated sugar with brown sugar, and only makes a small (but very tasty!) difference in taste, looks completely different from the alternative types of sugar. Compared to normal table sugar, these have a completely different and often significantly higher sweetening power. Stevia, for example, is about 300 times sweeter than regular sugar. Rice syrup and honey, on the other hand, are less sweet. So be careful – and it’s better to try it first because you can always sweeten it afterward. But xylitol can really be used 1:1 like normal sugar.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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