Unsulphured molasses is a thick, dark sweetener that can be used in a wide range of recipes and foods. It tends to be found in health food stores, as it is a very particular form of molasses, containing the most nutrients of the three types available. The way unsulphured molasses is processed changes the taste -- it has a more bittersweet flavor as compared to other sweeteners.
Identification
Molasses is a by-product of processing sugar cane, according to Rodale cookbooks editor and author David Joachim in his book, "Brilliant Food Tips and Cooking Tricks." It is what remains when sugar is separated from the juice of the sugar cane. Sugar is extracted in three stages, with each stage producing a different grade of molasses: light, dark and blackstrap, or unsulphured. Unsulphured blackstrap molasses is the thickest and darkest of the three, and retains the most vitamins and minerals.
Uses
Unsulphured molasses can be used in ways similar to other foods you would sweeten, though the flavor is less sweet. In her book, "The Best of All Worlds," Acupuncturist Charlene Sherman, MA, L.Ac, says this form of molasses is excellent in dishes such as gingerbread, spice cake, mixed in with baked beans and drizzled over pancakes. It can also be used to thicken and slightly sweeten soups or curries.
Benefits
Particularly in its organic form, unsulphured molasses provides a range of nutrients, according to Sherman. It is rich in iron, calcium and potassium, along with magnesium and manganese. It also contains less calories and sugar than table sugar. Sulfur dioxide is used during processing to preserve most forms of molasses and make them shelf stable. But unsulphured molasses does not contain sulfur dioxide and is safe to eat if you suffer from an allergy to sulfites. Even if you do not suffer from this allergy but have asthma, the reactions to sulfites may be severe, according to the American Dietetic Association's book, "Complete Food and Nutrition Guide."
Considerations
Baking or cooking with unsulphured molasses is different than when using sugar, so be sure to search for recipe equivalents before beginning the process. Be prepared for a distinctly less sweet taste than sugar or even lighter forms of molasses when first trying unsulphured molasses. This form of molasses is not suitable for diabetes or those who suffer from blood sugar issues, similar to other forms of sugar. Check with your doctor before using unsulphured molasses if you are concerned with your blood sugar levels.
References
- "Brilliant Food Tips and Cooking Tricks"; David Joachim; 2001
- "The Best of All Worlds"; Charlene Sherman, MA, L.Ac; 2003
- "Complete Food and Nutrition Guide"; American Dietetic Association; 2006
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