Thanks for that tip! I use a terra cotta sugar saver, which you soak in water and works great. The apple trick sounds interesting!

Turbinado, aka Demerarra, is an unrefined sugar but is dry to the touch, this sounds more like muscavado sugar, which also comes in light and dark versions but which is slightly moist, you can squeeze a pinch of it between your fingers and it will hold its shape a bit.

In the UK/USA Muscavado sugar is sometimes considered interchangeable with either light or dark brown sugars but they are made differently. The latter has all the goodness stripped out then a portion of molasses mixed back in but Muscavado, like the Chinese sugar doesn’t have its inherent molasses removed

I use both kinds for different purposes, Turbinado has a light gentle hint of caramel in its flavour, muscavado is rich and dark.

I’ve used muscavado in this sites Char Siu marinade recipe and it worked beautifully ❤️

I have had a delicious iced coffee in the south of China that used Chinese red sugar. I loved the strong hint of molasses in the coffee. I can imagine it being good in hot coffee as well!

I believe Jaggery is Date Palm Sugar. It’s supposed to be very low glycemic.

I think raw sugar from Hawaii sugar cane mills are different from C&H Brown sugar( which is white sugar with molasses added back to it) Raw sugar from Hawaii cane mills is still in the raw state before processing to white and then molasses added back. Correct me if I’m mistaken. Thx