Brown sugar is a red crystal, which is extracted from the stem of sugarcane, a Gramineae plant. Synonyms: brown sugar, brown sugar, purple brown sugar. Rich in sugar, minerals and glycolic acid, people often wonder whether the popular "brown sugar" in Japan is the same as our traditional brown sugar. The answer is yes. Traditional brown sugar is the same as all kinds of popular brown sugar, and its nutrition and edible effect are the same, which can be said to be the same thing. The color between them is deeply influenced by the time of boiling syrup. Brown sugar takes a long time to boil, and the sugar brick made of concentrated syrup presents an almost black appearance. As for the difference between the two thicknesses, it is caused by different ways of reprocessing, so it is common to cut them into candy bars of different sizes or grind them into powdered sugar. Whether it is brown sugar, yellow sugar, white sugar or rock sugar, the initial refining method is the same. The reason why it becomes different colors and forms of sugar is because the degree of final refining and decoloration is different. The higher the degree of refinement, the whiter the color and the higher the purity, but the sweetness will not increase because of the high purity. Among these sugars, brown sugar and yellow sugar have higher sweetness.