The efficacy of old brown sugar is higher than that of brown sugar, and the production process of the two is different. Old brown sugar is grade one, while brown sugar is just grade three. Brown sugar can be divided into first, second and third grades according to quality.

Add water and simmer the ginger and brown sugar together. During the brown sugar boiling process, old ginger is directly added, and the brown sugar is boiled at high temperature (generally up to about 125 degrees) to form old brown sugar. The efficacy of old brown sugar after boiling it at high temperature is much higher than that of brown sugar produced in ordinary ways.

The raw material of brown sugar is sugar cane, which contains about 95% sucrose. The ancient method is to chop and crush the harvested sugar cane. The pressed juice first removes soil, bacteria, fiber and other impurities, and then uses Simmer over low heat for 5 to 6 hours, stirring constantly to allow the water to slowly evaporate, so that the concentration of sugar gradually increases. After cooling, the high-concentration syrup will solidify into solid lumps of jaggery, that is, brown sugar bricks, like this The traditional method maintains the original nutrition of sugar cane, while also giving the brown sugar a special caramel-like flavor. The longer the brown sugar brick is cooked during the production process, the darker the color will be, making the brown sugar appear in different shades of reddish brown. Our common traditional powdered brown sugar is made by grinding brown sugar bricks.