Name: Saccharum officinarum
Origin: Laos, Thailand, India, Indonesia
Aroma: Sweet, Warm, Caramel-like
Flavor: Rich sweetness with subtle molasses undertones
Our Products: Granulated,
History
Sugarcane is believed to have originated in the lush river valleys of Southeast Asia and the islands of the South Pacific. In Laos, sugarcane cultivation has deep roots, with evidence of its use long before refined sugar became a global commodity. Traditionally, cane juice was boiled into a thick syrup or crystallized into raw sugar for preservation and trade. The fertile soils and tropical climate of Laos make it ideal for cultivating sweet, aromatic cane with naturally high sucrose content. Compared to refined white sugar, Lao sugar is unrefined delivering a more authentic, full-bodied taste that enhances both sweet and savory dishes. Due to it’s raw processing, Lao sugar contains trace amounts of calcium, potassium, magnesium, and iron, contributing to its warm, caramel-like depth.
As maritime trade expanded, sugarcane spread westward through India and the Middle East, eventually reaching Europe via the Arab world. The global demand for sweetness transformed sugar from a regional delicacy into one of the world’s most sought-after agricultural goods. In Laos, however, sugar production has remained closely tied to local farming communities, where small-scale growers still harvest and process cane using methods passed down through generations.
Sweet Sugar Syrup
- 1 cup cane sugar
- 1 cup water
- 1 tsp lime juice (optional for brightness)
Combine sugar and water in a saucepan. Heat on medium until sugar dissolves completely, then add lime juice and aromatics if desired. Simmer for 5–10 minutes until slightly thickened. Let cool and strain.
Use in teas, iced coffee, cocktails, or desserts
