Conventional brown sugar is simply white, refined sugar moistened with molasses. On the other hand, raw muscovado sugar has a rich, earthy and almost smoky flavor, as well as a high molasses content. India Tree’s moist-textured variety, processed in Mauritius, can be substituted for dark brown sugar in any recipe (we tested this) or used to add extra flavor to coffee, tea or cocktails (perfect in an Old Fashioned).

Mild with hints of caramel sauce and toffee, what we love about this sugar is that it doesn’t read just as sweet. This partially refined sugar comes from the sugarcane juice made during the plant’s first press. Once it evaporates, it leaves large, sparkly crystals behind. The sugar is a light caramel brown (since it retains some of the original molasses), but just enough so that it doesn’t clump heavily like typical brown sugar or even other demeraras. It has a coarse texture with a pleasant light crunch to it, making it a lovely topping for and addition to beverages and baked goods.

Specially formulated for baking, superfine caster sugar has a smaller, more delicate grain than regular white sugar, which makes it much easier to incorporate into recipes. The sugar crystals dissolve faster because of their size, so it might read as a little sweeter than standard sugar to some because of how fast it melts on the tongue. Although this kind of sugar is fairly available in grocery stores, we like this one best for its high quality and simple packaging, which makes it easy to pour into the jar or canister of your choice. This really is a fantastic upgrade to your standard plain white sugar.