SC - Sugars

[lilinah at earthlink.net]

Well, the Demarera sugar i've seen is much yellower and more opaque 
than the so-called "raw" sugar and less crystalline, although it 
certainly has crystals. "Raw" sugar is certainly not raw, only *less* 
refined than standard white crystals, at least theoretically.

>Are your raw sugar crystals about the same size (maybe a little 
>larger) than regular granulated sugar or are they more like little 
>square boulders about the size of this letter - o - ?

Your Coffee Crystals are kinda like the brand named product "Sugar in 
the Raw" available in restaurant packets the US.

Now, my question:
I know that sugar from sugar cane is "period", but i was wondering if 
in the Near East they ever used palm sugar? Or did they not have the 
right kinds of palms for that?

I've eaten palm sugar in Southeast Asia (and can sometimes find it in 
Thai markets around here) and it has a most delightful flavor.

Just wondering if it might be "period" for my Near Eastern persona...

Anahita al-shazhiyya