Sugar Variety Comparison Table
44 sugars and syrups in 7 source groups (cane, beet, palm, coconut, maple, fruit, grain), with names by country and notes on swapping sugars in recipes.
Data last maintained
Sugar Variety Comparison Table
44 sugars and syrups in 7 source groups (cane, beet, palm, coconut, maple, fruit, grain), with names by country and notes on swapping sugars in recipes.
Data last maintained
Swap guide
44 sugars laid out by moisture, shade and source, so you can find the one you can swap in directly.
Granulated sugars
Powders & fine grains
Lumps, cones & rock sugar
Syrups, molasses & spreads
Form and shade follow common products; products with the same name are made differently by each brand, so check the ingredient label before you buy.
Sugar basics · 1/4
First: what sugar is
Most of the sugar we eat comes from sugarcane or sugar beet: the juice is pressed out and boiled down until the sugar forms crystals. There are also sugars made from palm, coconut and maple sap.
Boiling leaves a dark, toasty syrup called molasses; the more thoroughly it is separated, the whiter the sugar, and the more is left, the darker the color and the stronger the taste.
So sugars differ mainly in three things: form (granules, powder, lumps or syrup), how dark they are, and what they are made from.
Next: where sugar gets its color, the different names of one sugar, and which sugars can be swapped directly.
All sugars
All sugars44
Cane sugar21
Beet sugar3
Palm sugar4
Coconut sugar3
Maple sugar3
Fruit sugars6
Grain and starch sugars4
| Sugar & aliases | Appearance & how it’s sold | Flavor & sweetness | Classic dishes | Before you buy |
|---|---|---|---|---|
Granulated White Sugar
| Dry, free-flowing white crystals; cane juice refined until almost all the molasses is removed. RefiningRefined Commonly sold asRegular grain; for a finer grind, see Caster (Superfine) Sugar. Form | Almost pure sweetness; the baseline other sugars' sweetness is compared against. | Creaming butter and whipping meringue, caramel, everyday seasoning. Uses · · · | Same composition as Refined Beet Sugar and interchangeable with it. When a Japanese recipe just says "satō" (sugar), it usually means Joohakutou, not this one. |
Caster (Superfine) Sugar
| White crystals finer than Granulated White Sugar, made by grinding or sieving granulated sugar. RefiningRefined Commonly sold asBagged; British recipes call it caster sugar. Form | Same sweetness as Granulated White Sugar, but dissolves faster. | Meringue, chiffon cake, cold drinks and cocktails. Uses · · | If you don't have any, blitz Granulated White Sugar in a food processor. It is not Powdered (Icing) Sugar, which usually has starch added. |
Powdered (Icing) Sugar
| Fine white powder; Granulated White Sugar ground to a powder, usually with a little starch added to prevent caking. RefiningRefined Commonly sold asWith or without starch; there is also non-melting powdered sugar for dusting desserts, which doesn't dissolve easily on the surface. Form | Same sweetness as Granulated White Sugar; melts instantly on the tongue. | Icing, buttercream, dusting desserts, no-bake fillings. Uses · · | Powdered sugar with starch will thicken a sauce as it cooks; non-melting powdered sugar can't be used to make icing. |
Joohakutou (Japanese Soft White Sugar)
| A white sugar finer and moister than Granulated White Sugar that clumps slightly; refined sugar crystals sprayed with a little invert syrup. RefiningRefined Commonly sold asBagged; accounts for about half of Japan's domestic sugar use and is the most common white sugar in Japanese supermarkets. Form | Mild sweetness with a faint richness. | Japanese simmered dishes (nimono), sukiyaki, tamagoyaki, castella (kasutera). Uses · · | When a Japanese recipe just says "satō" (sugar), this is usually what it means. Granulated White Sugar works as a substitute, but results are drier and brown less. For baked meringue or caramel, Granulated White Sugar is more reliable. |
Sanontou (Japanese Light Brown Sugar)
| Light brown, moist fine sugar; made by boiling down the sugar liquor left after white sugar is extracted, with its color coming from caramelization during heating. RefiningRefined Commonly sold asBagged. Form | A little more caramel flavor than Joohakutou, with a rich sweetness. | Japanese simmered dishes, tsukudani, teriyaki, red bean paste. Uses · · | It looks like Brown Sugar but is made differently, and it is not a "more natural" sugar. If you don't have it, use Joohakutou with a little Brown Sugar or Ersha. |
Kibi Sugar (Japanese Cane Sugar)
| Light brown fine sugar; part of the molasses is kept during refining. RefiningMinimally refined Commonly sold asBagged. Form | A little more sugarcane and molasses aroma than Granulated White Sugar, with a rounded sweetness. | Home-style snacks, simmered dishes, coffee and tea. Uses · · | Interchangeable with Ersha or Sanontou, with slight differences in flavor; finer-grained than Ersha. |
Wasanbon
| Very fine, pale beige powdered sugar; a traditional method from Kagawa and Tokushima in Japan, in which syrup from the chikutō sugarcane variety is repeatedly kneaded with water and pressed to remove part of the molasses. RefiningUnrefined Commonly sold asSmall packs of powder; also pressed directly into shaped dry confections. Form | Gentle sweetness that melts in the mouth, with a faint cane aroma. | Wagashi (higashi, rakugan), matcha sweets. Uses | Far pricier than ordinary sugar, so it is mostly used in sweets where its flavor comes through. For general baking, Powdered (Icing) Sugar or Joohakutou will do, but you lose its aroma. |
Ersha (Taiwanese Light Brown Cane Sugar)
| Light brown cane sugar with slightly coarser grains than Granulated White Sugar; the color comes from molasses left in the crystals. RefiningMinimally refined Commonly sold asBagged; common at Taiwanese drink shops and baking-supply stores. Form | Faint sugarcane and caramel aroma, with a rounder sweetness than Granulated White Sugar. | Taiwanese braised pork (lu rou), red bean soup, fen guo jelly and syrup for hand-shaken drinks, cookies. Uses · · · | Not the same as American Brown Sugar: brown sugar is white sugar with molasses mixed back in and is moist and soft, while Ersha is crystals that keep their molasses and is drier. Ersha can stand in when an American recipe calls for brown sugar, but results are drier and lighter in color. |
Brown Sugar
| Moist, fine brown sugar that can be pressed into a clump; mostly Granulated White Sugar with molasses mixed back in. RefiningMinimally refined Commonly sold asLight (less molasses) and dark (more molasses). Form | Molasses and toffee notes; dark is stronger, with a slight bitterness. | American chocolate chip cookies, brownies, gingerbread, barbecue sauce. Uses · | When a recipe says "packed", press it down firmly before measuring; swapping light for dark makes the flavor heavier. Name trap: what Taiwanese call "hongtang" (red sugar) usually means non-centrifugal Kokuto, not this one; check the English on the package or the ingredient list. |
Demerara / Turbinado Sugar
| Large, golden, dry crystals; lightly refined, with a film of molasses left on the crystal surface. RefiningMinimally refined Commonly sold asCalled demerara in the UK and commonly turbinado in the US; also sold in single-serve coffee packets. Form | Light caramel aroma; crunchy grains. | Coffee, crème brûlée tops, sprinkled over muffins and crumble toppings. Uses · · | The large grains dissolve slowly, so dissolve them in hot liquid before mixing into batter. Sprinkled on top, it is there for crunch, which fine sugar won't give you. |
Muscovado Sugar
| Dark brown, moist, sticky fine sugar; cane juice boiled down without separating out the molasses. RefiningUnrefined Commonly sold asDark and light; dark is more common. Form | Rich molasses, licorice and smoky notes. | Sticky toffee pudding, dark cakes, barbecue sauce. Uses · | Close in flavor to Kokuto and dark Brown Sugar and interchangeable with them; cakes very easily, so store it airtight. |
Kokuto (Non-centrifugal Cane Sugar)
| Dark brown to blackish brown; cane juice boiled down directly without separating out the molasses. RefiningUnrefined Commonly sold asPowder, small chunks, whole blocks (Okinawan kokuto is often sold in blocks). Form | Rich molasses and toasty notes, with a touch of saltiness and bitterness. | Brown sugar ginger tea, black sugar cake, brown sugar boba, Japanese kuromitsu. Uses · · | Products sold as kokuto are either cane juice boiled down directly or granulated sugar reprocessed with molasses (labeled "kakō kokutō", processed kokuto, in Japan); check the ingredient list to tell them apart. Indian jaggery and Latin American panela are also non-centrifugal cane sugars and can be swapped in, though the flavor differs. |
Panela / Piloncillo
| Hard brown cones or blocks; cane juice boiled down, poured into molds and set, without separating out the molasses. RefiningUnrefined Commonly sold asCones (Mexican piloncillo), square blocks (Colombian panela), pre-grated powder. Form | Caramel, earthy and fruity notes. | Mexican café de olla, cinnamon syrup, Colombian aguapanela. Uses · | The blocks are very hard, so grate them or dissolve them in water before use; Kokuto or dark Brown Sugar can stand in. |
Rock Sugar (Crystal Sugar)
| Large clear or pale yellow crystals; formed as concentrated sugar syrup slowly cools and crystallizes. RefiningRefined Commonly sold asSingle-crystal rock sugar (clear, regular blocks) and multi-crystal rock sugar (irregular, often pale yellow). Form | Clean sweetness. | Pears stewed with rock sugar, glazing braising liquid, umeshu (plum liqueur), candied fruit. Uses · · | Dissolves slowly: braises and soups rely on that slow release for their gloss, and umeshu relies on it too. Granulated sugar gives the same sweetness but less shine. |
Sugar Cubes
| Granulated White Sugar moistened with a little water, pressed into small cubes and dried. RefiningRefined Commonly sold asWhite and brown. Form | Same sweetness as Granulated White Sugar. | Coffee and tea, cocktails (old fashioned). Uses | The amount per cube varies by product; when a recipe measures in grams, use granulated sugar instead. |
Invert Sugar Syrup
| Pale golden, thick syrup; sucrose split into glucose and fructose. RefiningRefined Commonly sold asSold in tubs; common at baking-supply stores. Form | Slightly sweeter than sucrose (because of the fructose). | Mooncake pastry, ice cream, ganache, soft cookies. Uses · | It retains moisture and prevents crystallization, so it can't be swapped one-for-one with granulated sugar; honey or Golden Syrup can substitute, but the flavor changes. |
Golden Syrup
| Clear, golden, thick syrup; made by processing sugar liquor from sugar refining. RefiningRefined Commonly sold asBritish tins or squeeze bottles. Form | Buttery caramel notes; sweet. | Treacle tart, flapjack, steamed puddings. Uses · · | Not the same as treacle (Molasses), which is much darker; corn syrup or Invert Sugar Syrup can substitute, with less aroma. |
Cane Syrup
| Amber syrup; cane juice boiled down directly. RefiningMinimally refined Commonly sold asBottled, from the American South. Form | Sugarcane and toffee notes; milder than Molasses. | Southern pecan pie, pancake topping, glazing ham. Uses · · | Golden Syrup, or a mild Molasses thinned with a little water, can stand in. |
Molasses
| Dark brown, viscous syrup; the liquor left after sugar is crystallized out of cane juice. RefiningUnrefined Commonly sold asLight (first boiling) and dark (second boiling); British black treacle is close to dark molasses. Form | Molasses and caramel with slight bitterness; less sweet than cane sugar. | Gingerbread, baked beans, dark bread, barbecue sauce. Uses · | Not the same as Blackstrap Molasses, which is more bitter and less sweet; when a recipe doesn't specify, use regular molasses. |
Blackstrap Molasses
| Nearly black and very viscous; the liquor left at the very end after repeated crystallizations. RefiningUnrefined Commonly sold asBottled. Form | Bitter, burnt and salty, with low sweetness. | Baked beans, dark bread, barbecue basting sauce (in small amounts). Uses · | Can't replace regular Molasses one-for-one, or the result will be very bitter. Japanese "kuromitsu" is a syrup made by boiling Kokuto, not this. |
Cane Jaggery (Gur)
| Golden to dark brown blocks; cane juice boiled in open pans and poured into molds, without separating out the molasses. RefiningUnrefined Commonly sold asBlocks, crumbles, powder; there is also a palm version (see Palm Jaggery Cone). Form | Caramel, dried fruit and sugarcane notes. | Indian chai, peanut brittle (chikki), sweets, some curries and tamarind chutney. Uses · · | Same category as Kokuto and Panela, and interchangeable with them; moisture content varies widely, so adjust syrup recipes as you add it. |
Refined Beet Sugar
| White crystals; refined from sugar beet juice. RefiningRefined Commonly sold asMost packages just say "sugar"; only the source listed on the label tells you where it comes from. Form | Same sweetness as Granulated White Sugar. | Same as Granulated White Sugar. Uses · · | Interchangeable one-for-one with cane-based Granulated White Sugar. |
Sugar Beet Syrup
| Dark brown to nearly black, thick, spreadable syrup; concentrated sugar beet juice. RefiningMinimally refined Commonly sold asTubs of spread from Germany and the Netherlands. Form | Malty, caramel and slightly bitter. | German rye bread, spread on bread, Rhineland-style Sauerbraten. Uses · · | Dark Molasses with a little Golden Syrup can substitute. |
Pearl Sugar
| Hard, irregular white nuggets; compacted sugar broken into pieces that don't melt when baked. RefiningRefined Commonly sold asLarge nuggets for Belgian waffles; small ones for topping Nordic pastries. Form | Same sweetness as Granulated White Sugar; crunchy to bite. | Liège waffles, Swedish cinnamon buns, topping for choux pastry. Uses · | There is no true substitute: crushed Rock Sugar or Sugar Cubes come close but melt when baked. It is a form of sugar, not a source. |
Gula Melaka (Palm Sugar Cake)
| Dark brown cylinders or discs; sap from the flower clusters of coconut or other palms, boiled down and poured into molds. RefiningUnrefined Commonly sold asBamboo-tube cylinders, discs; Thailand also has a soft paste sold in tubs. Form | Smoky caramel with a faint coconut aroma. | Cendol, ondeh-ondeh (coconut-coated glutinous rice balls), Thai curries and salad dressings. Uses · · | Name trap: "palm sugar" and "coconut sugar" are often used interchangeably on products, and the same gula melaka may be made from coconut or another palm; check the ingredient list to tell. Coconut Sugar Granules or Kokuto can substitute. |
Gula Aren (Arenga Palm Sugar)
| Brown fine granules or blocks; boiled-down sap from the flower clusters of the sugar palm (aren palm). RefiningUnrefined Commonly sold asBlocks, granules. Form | Caramel and palm-blossom aroma. | Indonesian cakes, sweet soy sauce and marinades, coffee. Uses · · | Similar in flavor to Coconut Sugar Granules and interchangeable with them. |
Palm Jaggery Cone
| Dark brown cones or blocks; sap from palmyra palm flower clusters, boiled down and molded. RefiningUnrefined Commonly sold asCones, blocks. Form | Rich caramel, dried fruit and smoky notes. | South Indian sweets, sweet porridge, milk tea. Uses · | Cane Jaggery or Kokuto can substitute, with less smokiness. |
Kithul Treacle
| Dark amber syrup; boiled-down sap from the flower clusters of Sri Lanka's fishtail palm. RefiningMinimally refined Commonly sold asBottled. Form | Caramel, honey and tea-like notes. | Drizzled over Sri Lankan buffalo curd, hoppers. Uses · | Coconut Nectar Syrup or Maple Syrup can substitute, though the flavor differs. |
Coconut Sugar Granules
| Brown fine granules; coconut flower sap boiled until it crystallizes, then broken up into granules. RefiningUnrefined Commonly sold asBagged granules. Form | Caramel with a faint nutty aroma. | Southeast Asian sweets, coffee, replacing Brown Sugar in baking. Uses · · | Often used as a Brown Sugar substitute and can be swapped one-for-one; similar in color to brown sugar but made the opposite way (brown sugar is white sugar with molasses mixed back in). |
Coconut Nectar Syrup
| Amber syrup; concentrated coconut flower sap. RefiningUnrefined Commonly sold asRegular syrup; Sri Lankan coconut treacle is cooked down thicker and has a smoky note. Form | Caramel with a faint coconut aroma. | Pancakes, drizzled over yogurt and ice cream, Sri Lankan sweets. Uses · | Maple Syrup can substitute as a topping; when using it in place of granulated sugar in baking, reduce the liquid in the recipe. |
Coconut Jaggery
| Dark brown blocks; coconut flower sap boiled down and molded. RefiningUnrefined Commonly sold asBlocks. Form | Toasted coconut and caramel. | Sri Lankan and South Indian sweets, curries. Uses · | Mostly interchangeable with Gula Melaka. |
Maple Syrup
| Syrup ranging from pale gold to dark brown; maple sap boiled down. RefiningMinimally refined Commonly sold asGraded by color and flavor, from light to strong: Golden, Amber, Dark, Very Dark (the Grade A system used in the US and Canada). Form | Lighter grades taste clean; darker grades are rich, with caramel notes. | Pancakes and French toast, maple bacon, roasted vegetables. Uses · · | "Pancake syrup" is mostly corn syrup with flavoring, not maple syrup; for baking, darker grades give a more noticeable flavor. |
Granulated Maple Sugar
| Light brown fine granules; maple syrup boiled until almost all the water evaporates, then stirred into granules. RefiningMinimally refined Commonly sold asBags, jars. Form | Maple aroma. | Maple cookies, sprinkled on oatmeal or toast. Uses · | Can replace Brown Sugar one-for-one, adding maple flavor; expensive. |
Maple Cream (Maple Butter)
| Light brown spread with a peanut-butter-like consistency; maple syrup heated, cooled and stirred to form fine crystals. RefiningMinimally refined Commonly sold asJars. Form | Maple aroma; melts in the mouth. | Spread on toast, as a filling. Uses | Despite "cream" or "butter" in the name, it contains no dairy and is made only from maple syrup; keep refrigerated. |
Date Sugar
| Coarse brown powder; dried dates ground into powder, so it is the whole fruit rather than extracted sugar. RefiningMinimally refined Commonly sold asBagged. Form | Date and caramel notes. | Oatmeal, crumble toppings, dried-fruit snacks. Uses · | Doesn't dissolve, so it can't be used in drinks or recipes that need the sugar to dissolve. |
Date Syrup
| Dark brown, thick syrup; dates cooked soft, pressed, and the juice concentrated. RefiningMinimally refined Commonly sold asBottled. Form | Date and caramel notes. | Middle Eastern breakfasts and with tahini, roasted vegetables, drizzled over desserts. Uses · | Molasses or Maple Syrup can substitute, though the flavor differs. |
Grape Molasses (Pekmez)
| Dark brown syrup; grape juice, or juice from soaked raisins, boiled down. RefiningMinimally refined Commonly sold asBottled. Form | Grape and caramel, with fruity acidity. | Mixed with tahini as a spread, Middle Eastern sweets. Uses · | Noticeably more acidic than Molasses, so the flavor shifts when substituting. |
Carob Molasses
| Dark brown, thick syrup; carob pods soaked, pressed, and the juice boiled down. RefiningMinimally refined Commonly sold asBottled. Form | Cocoa-like slight bitterness with dried-fruit sweetness. | Mixed with tahini as a spread, baking. Uses · | Slightly bitter, so not suited to replacing light-colored syrups. |
Boiled Apple Cider Syrup
| Amber, thick syrup; apple juice cooked down for a long time. RefiningMinimally refined Commonly sold asBottled. Form | Apple aroma with distinct tartness. | Apple pie, doughnut glaze, pork sauces. Uses · | Both sweet and tart; use it to add apple flavor rather than just sweetness. |
Pomegranate Molasses
| Deep reddish-brown syrup; pomegranate juice boiled down, with sugar added in some products. RefiningMinimally refined Commonly sold asBottled. Form | Pronounced tartness, with sweetness in the background. | Middle Eastern salad (fattoush), red pepper and walnut dip (muhammara), stew sauces. Uses | It is a sour seasoning, not a sweetener; check the ingredients for added sugar. |
Maltose (Malt Syrup Paste)
| Amber, extremely sticky semi-solid; rice or other starch saccharified with malt, then boiled down. RefiningMinimally refined Commonly sold asJars, plastic tubs. Form | Much less sweet than cane sugar, with a grainy aroma. | Maltose crackers, nougat, glazing roast duck and char siu. Uses · | Name trap: the "shui maiya" (Taiwanese bakery 'water malt') sold at baking-supply stores is mostly Glucose Syrup (see that entry); it is clear and differs from traditional maltose. |
Glucose Syrup (Corn Syrup)
| Clear, thick syrup; made by hydrolyzing corn or other starches. RefiningRefined Commonly sold asLight (clear) and dark (with added syrup and coloring); Japanese mizuame and Taiwanese shui maiya both belong to this category. Form | Mild sweetness (glucose is less sweet than sucrose); the dark version has molasses notes. | Nougat, toffee, jam, American pecan pie, wagashi. Uses · | Used to keep sugar from crystallizing and to add shine, so it can't be swapped one-for-one with granulated sugar. High-fructose corn syrup is a different processed product that some brands contain; check the ingredient list. |
Barley Malt Syrup
| Dark brown, extremely sticky syrup; sprouted barley saccharified and concentrated. RefiningMinimally refined Commonly sold asJars. Form | Toasted-grain aroma, slightly bitter, low sweetness. | The water for boiling bagels, whole-wheat bread, German pretzels. Uses | Less sweet than sugar and used mainly for color and aroma; a small amount of Molasses can substitute. |
Brown Rice Syrup
| Pale amber, thick syrup; brown rice saccharified with enzymes and concentrated. RefiningMinimally refined Commonly sold asBottles, jars. Form | Mild sweetness with a grainy aroma. | Oat bars and energy bars, Korean and Japanese sweets. Uses · | Less sweet than granulated sugar, so a one-for-one swap tastes milder; very sticky, which makes it good for binding grains. |
Photo credits
Photos from Wikimedia Commons, used under each file's license (CC0, CC BY or CC BY-SA), resized and converted to WebP. Sugars without a photo we could confirm are left without one.
- Granulated White Sugar · Douglas P Perkins · CC BY 3.0 · Source on Commons
- Powdered (Icing) Sugar · Ɱ · CC BY-SA 4.0 · Source on Commons
- Wasanbon · 岡田製糖所 · CC BY-SA 4.0 · Source on Commons
- Brown Sugar · Moe Rubenzahl · CC BY-SA 4.0 · Source on Commons
- Demerara / Turbinado Sugar · Ervins Strauhmanis · CC BY 2.0 · Source on Commons
- Muscovado Sugar · BuhaM · CC BY-SA 4.0 · Source on Commons
- Panela / Piloncillo · Calipso03 · CC BY-SA 4.0 · Source on Commons
- Rock Sugar (Crystal Sugar) · Fumikas Sagisavas · CC0 · Source on Commons
- Sugar Cubes · Poyraz 72 · CC BY-SA 4.0 · Source on Commons
- Invert Sugar Syrup · Andreamorillo · CC BY-SA 4.0 · Source on Commons
- Golden Syrup · Londonsista · CC BY-SA 3.0 · Source on Commons
- Cane Syrup · Hungda · CC BY-SA 3.0 · Source on Commons
- Molasses · ParentingPatch · CC BY-SA 3.0 · Source on Commons
- Blackstrap Molasses · Badagnani · CC BY 3.0 · Source on Commons
- Cane Jaggery (Gur) · Mangosapiens · CC BY-SA 4.0 · Source on Commons
- Refined Beet Sugar · Nakonana · CC BY-SA 4.0 · Source on Commons
- Sugar Beet Syrup · Superbass · CC BY-SA 4.0 · Source on Commons
- Gula Melaka (Palm Sugar Cake) · BP72Zesy · CC BY-SA 3.0 · Source on Commons
- Gula Aren (Arenga Palm Sugar) · DwiFidratul · CC0 · Source on Commons
- Palm Jaggery Cone · Thamizhpparithi Maari · CC BY-SA 4.0 · Source on Commons
- Coconut Sugar Granules · Valenzuela400 · CC BY-SA 4.0 · Source on Commons
- Coconut Nectar Syrup · Valenzuela400 · CC BY-SA 4.0 · Source on Commons
- Maple Syrup · Drust387 · CC BY-SA 4.0 · Source on Commons
- Date Syrup · Hakeem.gadi · CC BY-SA 3.0 · Source on Commons
- Pomegranate Molasses · El Mono Español · CC BY-SA 4.0 · Source on Commons
- Maltose (Malt Syrup Paste) · ProjectManhattan · CC BY-SA 3.0 · Source on Commons
- Glucose Syrup (Corn Syrup) · tanakawho · CC BY 2.0 · Source on Commons
- Barley Malt Syrup · grongar · CC BY 2.0 · Source on Commons
About Sugar Variety Comparison Table
Sources, production and names by country
From a buyer's point of view, the table compares cane, beet, palm, coconut, maple, fruit and grain sugars: appearance and production, how they are commonly sold, flavor and sweetness, classic dishes, and the naming traps and substitution notes to check before buying. Each row gives the names used in Taiwan, Japan, English-speaking countries, Mexico and Latin America, India and Southeast Asia.
Swap guide, filters and search
The swap guide's “Swappable” grid sets form against shade: sugars in the same cell have the same moisture and a similar flavor, so most can be swapped directly. You can also switch to the “Shade” or “Source” view. The table can be filtered by form and use, and search matches sugar names, aliases, names by country and keywords.
Not a health, glycemic, or labeling claim
Sweetness, moisture, labeling rules and dietary impact vary by product and jurisdiction. Use this page as a cooking reference; for diabetes, allergies, infant diets or regulated claims, still check the package nutrition label, allergen statement, official sweetener rules and medical guidance.
FAQ
Common questions and answers about this topic.
Is palm sugar the same as coconut sugar?
The table lists them as two separate source categories, but product names do overlap. The palm group comes from the flower clusters of other palms: Gula Aren (Arenga Palm Sugar) from the sugar palm, Palm Jaggery Cone from the palmyra palm, and Kithul Treacle from the fishtail palm of Sri Lanka. The coconut group comes from coconut flower clusters: Coconut Sugar Granules, Coconut Nectar Syrup and Coconut Jaggery. The overlap is not a labeling error: Gula Melaka (Palm Sugar Cake) can be made from the sap of coconut or other palms, so one product name spans both groups; check the ingredient list to tell them apart. Both groups have a caramel flavor with floral notes and can usually be swapped; switch the swap guide to the “Source” view to compare the two groups side by side.
What is the difference between coconut sugar and brown sugar?
Their colors are close, but they are made differently. Coconut Sugar Granules are coconut flower sap boiled down until it crystallizes, then broken up; the color comes from the sap itself. Ersha (Taiwanese Light Brown Cane Sugar) is cane sugar crystals that keep a layer of molasses; the color comes from that molasses. Brown Sugar, which is often compared too, is Granulated White Sugar with molasses mixed back in, giving it a moist, soft texture. In the swap guide all three sit in the granulated row: Coconut Sugar Granules and Brown Sugar share the amber cell and can be swapped in equal amounts, while Ersha is lighter in color and drier.
Which sugars are sweeter or less sweet than white sugar?
The table uses Granulated White Sugar as the baseline for comparing sweetness but does not give each entry a number: the same kind of sugar varies widely between products, and figures can suggest false precision. What is more reliable is the difference in composition: sugars containing fructose taste sweeter, such as Invert Sugar Syrup, while those based mainly on glucose or maltose are less sweet, such as Glucose Syrup (Corn Syrup), Maltose (Malt Syrup Paste), Barley Malt Syrup and Brown Rice Syrup. Molasses and Blackstrap Molasses are the syrup left after the sugar is extracted; they are also less sweet and noticeably bitter. When swapping, look at moisture as well as sweetness: replacing a syrup with granulated sugar means adjusting the liquid in the recipe.
What do refined, minimally refined and unrefined mean in this table?
They describe how much of the molasses has been removed. Refined means the sugar liquor is purified to nearly pure sucrose: Granulated White Sugar has almost all its molasses removed, while Caster (Superfine) Sugar and Powdered (Icing) Sugar are the same sugar ground finer (powdered sugar also gets a little starch to prevent caking). Minimally refined keeps part of the molasses: Ersha (Taiwanese Light Brown Cane Sugar) and Demerara / Turbinado Sugar keep a layer of molasses on their crystals. Unrefined means the molasses is never separated: Muscovado Sugar, Kokuto (Non-centrifugal Cane Sugar) and Panela / Piloncillo are all made by boiling down cane juice directly. The refining level appears in each row's subheading. Shade reflects how strong the molasses and caramel flavors are, which is related to refining but not the same thing: Sanontou (Japanese Light Brown Sugar) is a refined sugar whose color comes from heating.
Does a less refined sugar mean it is healthier?
This table does not answer that, and it is not designed to. It compares appearance and production, how each sugar is commonly sold, flavor, classic dishes and what to check before buying; it does not list nutrients. Less refined sugars are darker and stronger in flavor, such as Kokuto (Non-centrifugal Cane Sugar) and Blackstrap Molasses, but that is a difference in flavor, not a reason to eat more of them. Sweetness, moisture, labeling rules and dietary impact all vary by product and jurisdiction; for diabetes, allergies, infant diets or regulated claims, still check the package nutrition label, allergen statement, official sweetener rules and medical guidance.
What does this table cover?
It covers 44 sugars and syrups in seven source categories: Cane sugar with 21 entries, Fruit sugars with 6, Palm sugar with 4, Grain and starch sugars with 4, Beet sugar with 3, Coconut sugar with 3 and Maple sugar with 3. Each entry lists appearance and production, how it is commonly sold, flavor and sweetness, classic dishes, what to check before buying, and its names in different countries. Above the table, the swap guide offers three views: “Swappable” (a form × shade grid), “Shade” and “Source”; the table can be filtered by form and use. Search matches sugar names, aliases, names by country and keywords.
Data Sources
This tool's data is compiled from the authoritative sources below.
- eCFR - 21 CFR Part 168 Sweeteners and Table Sirups(opens in a new tab)
- USDA ERS - Sugar and Sweeteners(opens in a new tab)
- USDA AMS - Maple Syrup Grades and Standards(opens in a new tab)
- FDA - Aspartame and Other Sweeteners in Food(opens in a new tab)
- 農林水産省 - 砂糖の種類(opens in a new tab)
- 農畜産業振興機構（ALIC）- 砂糖の種類(opens in a new tab)
- 鹿児島県 - 黒糖の認証基準(opens in a new tab)
- 食力 foodNEXT - 特砂、細砂、二砂的差別(opens in a new tab)
Data last maintained