 Sugar cubes are cane sugar formed into blocks, instead of loose grains (granulated sugar). They are old-fashioned but still stylish. Photo by Melhi | IST.
November 2006
Last Updated August 2026
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How Sweet It Is: A Glossary Of All
Of Sugar & Syrup
Page 1: Brown Sugar & Other Types
Beginning With A & B
Overview
Who knew there were so many sugars...or syrups? One thing’s for sure...if you want a sweet life, there are plenty of products to sweeten it. Here’s a comprehensive glossary of all types of sugar. If you’d like to suggest additional words for inclusion in our dictionary of sugar and syrup terms and definitions, use the Contact Us form on this page.
For a look at a sugar specialty company, check out the U.K.’s Billington’s. You also may be interested in our article and glossary on sugar substitutes, and our many other delicious food glossaries.
This is Page 1 of a seven-page glossary. Click on the black links below to visit other pages.
The year’s sugar and sugar-related holidays:
Sugar Awareness Month is January
National Maple Syrup Month is March
World Bee Day is May 20th
National Sugar Day is June 23rd
National Honey Bee Day is August, 3rd Saturday
World Honey Bee is August, 3rd Saturday
National Honey Month is September
National No Sugar Day is October 3rd
National Real Sugar Day is October 15th
National Honey Week (U.K.), Mid-October
Sugar Awareness Week is the 3rd week of November
National Maple Sugar Day is December 17th
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AGAVE
Agave syrup comes from the sap of several different succulents grown commercially in Mexico; one, the blue agave, is also used to make tequila. It is about 25% sweeter than sugar, and because of its composition, 90% fructose/10% sucrose, it has a low glycemic index score, about half that of sugar, which means it affects blood sugar levels less dramatically than regular sugar (or honey or maple syrup). It also contains trace minerals such as calcium, iron, magnesium, and potassium. Read more about agave.
BARBADOS SUGAR
See muscovado sugar.
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Organic Nectars agave nectar. Photo by Corey Lugg | THE NIBBLE.
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BARLEY MALT SYRUP or BARLEY SYRUP
Made from soaked and sprouted barley, which is then dried and cooked down to a syrup, barley malt syrup tastes a bit like molasses. It’s not as sweet as sugar or honey. It also has a high percentage of maltose, which gives it a low glycemic index score. Mostly used in beer-making and bread-baking, barley syrup tastes a bit like molasses and rice syrup, which can be substituted for it (use 2/3 cup molasses). See also rice syrup.
Barley malt syrup (photo: The Nibble).
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BAR SUGAR
See superfine sugar.
BAR SYRUP or PURE CANE SYRUP or SIMPLE SYRUP or SUGAR SYRUP
A mixture of equal parts of sugar and hot water, made by gradually stirring one pound of granulated sugar into 13 ounces of water over a medium heat until the sugar dissolves and the mixture becomes syrupy. Created because granulated syrup would not dissolve easily in bar drinks, it is used in mixed drinks, as well as cooking. Because granulated sugar does not dissolve easily in cold drinks, an effective sweetener is used in syrup form.
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Pure cane syrup is also known as simple syrup or bar syrup (photo © Liquid Alchemist).
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BELGIAN PEARL SUGAR
Belgian pearl sugar is a specialty baking ingredient made from compressed beet sugar that resists melting at high temperatures. It is most famously used to create caramelized, crunchy pockets of sweetness in traditional Belgian Liège waffles and sweet breads. It is not the same as the much smaller, round balls of Swedish pearl sugar, and they are not interchangeable: The use and results in a particular recipe vary considerably depending on which type of pearl sugar is used.
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