Japanese black sugar, the most natural sugar in the world, is from 'Okinawa' Japan, adopted a century old tradition by boiling raw sugarcane juice until the syrup turn black & let sit until it hardens into sugar lump, then finely crushed to a powdery texture.
It has a smoky, caramel flavor malt like taste with a little saltiness. It is sutable for baking
goods & making beverages as it dissolves more quickly than lumps. Black sugar enhances milk tea, sweet soups, and desserts like mochi and cakes.
Adding black sugar in ginger tea warm up the body & also helps to cure colds.
