Sugars are molecules of carbon, hydrogen, and oxygen. The simplest include glucose, fructose, and galactose. The sugar we mostly consume, table sugar, is crystallized sucrose, a mix of one fructose and one glucose molecule.
The three main categories of sugar are monosaccharides, disaccharides, and polyols. Monosaccharides are single molecule sugars, while disaccharides are made up of two linked monosaccharides. Both are found in products like fruits, table sugar, and milk. Meanwhile, polyols aren’t true sugars. They’re found in many sugar-free sweeteners.
One of the world's oldest ingredients, sugarcane was first domesticated in New Guinea around 8000 BCE. It was later taken to the Philippines and India.
People in India have been crystallizing cane sugar for at least 2,000 years. When Alexander the Great’s companions arrived there, they were amazed by the sweet product.
Dating back to 9th-century Iraq, sugar was used to make medicinal syrups with fruits and spices. Centuries later, British doctors prescribed sugar to cure a range of diseases, such as blowing sugar powder into the eyes to cure eye ailments and irritations.
The Portuguese brought sugarcane to Brazil, where a slave-based plantation economy was established. It was soon introduced in the Caribbean, which led to the growth of the industry that came to feed sugar-crazed Europe.
When sugar was first introduced to 12th-century England, it was grouped with other tropical spices like ginger, cinnamon, and saffron. The wealthy in society used it to season savory dishes.