293139 Wed Jun 11 15:41:49 -0700 2003 3 27 General Chowhounding Topics 0 1602768 Anyone know? Recommended uses for each respectively? Thanks, Freshie Wed Jun 11 15:41:49 -0700 2003 0 Fresh Basil 1 1602772 Definition below. Demerara is coarser raw sugar but uniform crystals; turbinado is raw sugar that's been steam-cleaned with a light molasses flavoring. I like using demerara as a sprinkling on top of cookies that call for it - the crystals stay intact and slightly crunchy. Might also be good in place of brown sugar to glaze a ham. Or on top of coffee cakes? Link: http://eat.epicurious.com/dictionary/food/index.ssf?DEF_ID=4095&ISWINE= Wed Jun 11 15:51:40 -0700 2003 1602768 0 Linda W. 2 1602782 Roland sells demerara sugar cubes from Mauritius which I love in tea. Demerara is described on the epicurious site as a dry unrefined sugar. Yet the sugarindia.com website has Dhampure demerara sugar which are large granulated crystals with a coating of molasses which makes it sticky. I've seen this at Sahadi's (NYC) but not bought it assuming it would harden into a block quickly (although if anyone with experience with it can disabuse me of this notion, please do). So the defining factor doesn't seem to be geographic -- doesn't have to be from Guyana -- nor stylistic beyond that it's basically granulated and unrefined. I think turbinado sugar is indeed a cleaner and more consistent (less interesting?) product. Image: http://www.rolandfood.com/images/70830.jpg Wed Jun 11 16:22:12 -0700 2003 1602772 0 lintsao 1 1602785 I find that gingerbread tastes best with turbinado sugar as opposed to brown or white. I like to use it on top of creme brulees too--you can sprinkle it on with your fingers, and it seems to melt into a slightly more brittle crust. Wed Jun 11 16:35:42 -0700 2003 1602768 0 cookiemonster