Muscovado sugar...?

For us, we use the regular white sugar here but very big granules. I do also have a Demerara sugar at home, what i found out was this,demerara has a coarse texture due to its large crystals. It takes its name from the demerara colony in Guyana, the original source of this type of sugar, which is produced today mainly in Mauritius. Demerara is a type of unrefined sugar with a large grain. Its colour is pale to golden yellow. It comes from pressed sugar cane which is then steamed for the juice to form thick cane syrup. The syrup is dehydrated to form large golden brown crystals. As it is not refined much, it is rich and creamy But unlike Muscovado sugar is another type of unrefined sugar, a dark brown sugar. Unlike many brown sugars that are white sugars with molasses added back, it is darkly flavored from sugarcane juice left in during the production process. It tends to be sticky and can be used just like brown sugar. We do have Jaggery at home (India), but i tend to use it on making sweets. It is the equivalent of "panutsa" in our country Philippines.

I buy the smallest bag at the store in whatever the store brand is. Haha. I used to get organic sugar, but it is expensive and my 6 year old dumped it out all over the kitchen floor one day when she tried to make kool aid... but the time I got to it, it was solid as stone! I had to use friggin clorox and a butter knife to scrape it up. That kind of sugar is too expensive and clorox is too precious to me to put up with that anymore. So, I buy the cheap stuff now.