India Tree Demerara Sugar $10.45

Why do we all still use tasteless white sugar in our cooking and coffee?

Much of the world enjoys raw or less refined sugars that retain their natural, earthy, fruity flavors and more robust textures. At Milk Street, we use them in desserts but also in savory dishes, from marinara sauce to braised beef.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.


We like to use this anywhere we’d use turbinado sugar, as it adds a wonderful crunchy texture, nuanced flavor and a bit of sparkle. Sprinkle it on cakes, fruit, cookies, pies and more. Add to coffee, tea or cocktails as is or as a simple syrup. It’s also lovely in place of white sugar. Try it in our Spanish Almond Cake (Tarta de Santiago) or Gingerbread Pepper Cookies (Pierniki). Used in savory cooking, it may take longer to dissolve, but it adds lovely nuanced and depth to brines, sauces, savory caramels, vinaigrettes and spice rubs. It will add a roundness and depth that white sugar lacks—you’re adding a touch of flavor and complexity, not just sweetness. We recommend swapping it in for the turbinado sugar in our Caramelized Pork with Orange and Sage.

Kitchen Notes

TIP: If you need the sugar to dissolve (such as when creaming with butter), you can buzz the demerara in a spice grinder or food processor to make it a finer texture that will melt quicker. Some blenders may work, too.

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