Raw cane sugar has a wonderful golden colour; it retains this colour because it often does not undergo as elaborate a refining process as white sugar. Raw cane sugar crystals appear darker because of the molasses that remains on them, lending the sugar a slightly caramelly note – the darker the sugar, the more pronounced this note. White or regular sugar, on the other hand, is refined until it has lost its colour and it also tastes less intense. For this reason, it has a longer shelf life. The analogy between raw cane sugar and gold is perfect: there was a time when sugar was an absolute luxury, it was used by kings to flaunt their wealth. Sugar cane came to New Guinea, the Philippines, India and Persia via Melanesia and finally found its way to the Mediterranean region around the end of 11th century. The process of making sugar has remained the same: Sugar cane is crushed and the juice is pressed out, concentrated and then filtered. The sugar produced at the end of this process is rinsed once with water, centrifuged and dried. The end product is a lighter raw cane sugar with low molasses content and less natural flavour. Darker sugar varieties are perfect for those who love caramelly sweetness. Our recommendation: Our amber-coloured RAW CANE perfectly enhances the flavour of black teas, aromatic green teas as well as herbal and fruit infusions. For instance, when added to our STRONG ASSAM black tea, this sugar accentuates its strong malty flavour.