Sugar
Saccharum officinarum · Sweetener
Whether it comes from sugarcane or sugar beet, the white sweetener spooned into coffee and stirred into cake batter is almost pure sucrose. Its sweetness is clean and intense, with no aroma of its own until heated.
Picking a good onedrag
Loose, white, dry-sand crystalsCaked, dulled, damp through
Open and free-runningEveryday bestIt works in batters, custards, jam, meringue, syrup and coffee, anywhere it dissolves.
The crystals themselvesClean white, settled and packed
Tilt the bag and pourPours freely, a soft lump or two
The pack and the labelSealed, or in a tight-lidded jar