India Tree - Baking Sugars, Baker's Choice, Sugar Story, Demerara, Dark Muscovado, Light Muscovado, Golden Bakers


Baker’s Choice - Sugars from Mauritius Demerara is a large-grained sugar with a relatively low molasses content--hence its paler color and milder flavor. It makes an excellent table and topping sugar. Use on breakfast cereals and yogurt, in coffee and for glazing hams. Use to decorate cookies and add interest to apple crisp and bread pudding. Dark Muscovado has a fine, moist texture, a high molasses content, and a strong lingering flavor that goes well with other rich flavors - as in gingerbread, coffee, chocolate cakes and fudge. Use in recipes calling for dark brown sugar. Light Muscovado is an even finer, more subtle and versatile molasses sugar than the Dark Muscovado. With its rich aroma and delicate flavor, it is a superior substitute in any recipe calling for brown sugar. Golden Bakers is an excellent general purpose sugar with a delicate molasses flavor. Use it as a table sugar and in making perserves, as well as in any baking recipe calling for white granulated sugar. This sugar is wonderful with pralines or in a pecan pie.

We are proud of our line of natural, unrefined sugar from the African island nation of Mauritius.

Known to Arabs since the 10th C., Mauritius was first settled by the Dutch in 1598. The sugar industry was established by the French, who began colonization of the island in 1715.

During the Napoleonic wars, Mauritius served as the French naval and privateer base, but was ceded to Great Britain in 1814 through the Treaty of Paris. In 1968, it gained independence and today ninety percent of its cultivated land grows sugar cane.

Sugar milled in Mauritius is particularly special because it retains much of the flavor of the cane grown on soil rich with volcanic ash. Long enjoyed in Europe, these sugars have only recently become available in the United States.

Rich, elegant, and totally tasteful - INDIA TREE milled sugars from Mauritius have been featured in major newspaper and culinary magazines over the past few years. Try them. After all, the proof is in the tasting! Enjoy!