Look at the color first. Good quality brown sugar is black and red with white spots;

Second, try to feel. Good quality brown sugar is powdery and easy to agglomerate;

Third, taste the taste. Good quality brown sugar tastes bitter.

In the production process of brown sugar, fructose, reducing sugar, glucose, molasses, vitamins and mineral trace elements in sugarcane should be crystallized, which is a mixture and a multi-component sugar. Because honey has not been separated, it retains its unique color, burnt fragrance and various nutrients.

Extended data:

In life, brown sugar is often easily confused with brown sugar.

The color of brown sugar is brownish red and brown, with no black spots. Brown sugar is granular, divergent and not easy to agglomerate. Brown sugar has no medicinal taste, but has molasses taste.

Brown sugar is a by-product of white sugar production, which is produced by reprocessing. Although it also contains some components of brown sugar, polysaccharides and trace elements have been removed. Therefore, the advantages of brown sugar are high sweetness, high purity and fast melting, which is suitable for cooking, but its disadvantage is poor taste, and many nutrients in sugarcane are destroyed by adding chemical additives.

References:

People's Network-Three Tips to Teach You to Pick the Right Brown Sugar