A guide to 10 different types of sugar

Thrown for a loop while browsing the sugar aisle at the supermarket? Read on to learn which sugar works best for a particular recipe or dish.

Great for hot drinks or sugar syrups and recipes where the cooking time allows the sugar to be completely dissolved. Toss some over a crumble mixture get a crunchy topping.

The mild toffee taste makes it the ultimate dessert sugar for use in recipes such as sticky date pudding.

The high molasses content adds a bold toffee flavour plus extra moisture for recipes. Ideal for Christmas cakes and puddings.

The subtle honey-like taste makes this a great option for sprinkling on top of cakes before baking.

Add a rich toffee flavour to dishes. Sprinkle over fruits before grilling or toss through a crumble topping. Also good for a hot cup of coffee.

The fine sugar crystals dissolve quickly and evenly, perfect for baking. This also allows more air in mixtures, ideal for pavlovas and sponge cakes.

Fine crystals with a dense texture, it’s great for dark and rich desserts such as chocolate cake, gingerbread or fruit cake. It tends to be soft and has a treacly flavour to it. Best for fruit cake.

An unrefined sugar extracted from coconut flowers that complements savoury Asian dishes and salad dressings. It tends to have a mild flavour.

A delicate caramel flavour and golden colour. Can be used to replace palm sugar in Asian recipes. It is highly favoured in traditional sweet dishes from the Indian state of Bengal and also Bangladesh, as it gives a distinct hue and taste.

Made from 100 per cent pure cane sugar that’s been finely ground, usually witha  bit of cornflour added. It’s your failsafe option for beautifully set royal icing. Mixes easily with butter for whipped icing, too.

Tell us about your favourite dishes or recipes at food@gulfnews.com