Blackstrap molasses

Molasses is a thick, syrupy, dark brown sweetener that's used in a variety of recipes. It's a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets.

There are three different varieties of molasses, and each has its own distinct taste and use. Light molasses is the syrup that results from the first boiling. It has the lightest color and the sweetest taste. People commonly use it in baking.

While dark molasses is the byproduct from the second boiling cycle of sugarcane. It's thicker, contains less sugar than light molasses, and is used in gingerbread, beans, or barbeque sauce.

The third variety is blackstrap molasses, which is a byproduct of the third boiling cycle of sugar cane. Blackstrap molasses is thicker and darker than regular molasses and characterized by a bitter taste. Because it’s boiled three times, blackstrap molasses is more nutrient-dense than other types of molasses. Blackstrap molasses is commonly used to make marinades, sauces and glazes.

Blackstrap molasses contains vital nutrients like vitamin B-12, B6, manganese, iron, carbohydrate, selenium, potassium, calcium, and copper.

Many people use blackstrap molasses in place of refined sugars for health reasons. Molasses has a moderate glycemic load of 55, which makes it a better choice than refined sugar, especially for people with diabetes. They're lower on the glycemic index than conventional sweeteners, which means they won't spike blood sugar as much.

In addition, it is beneficial for skin and hair, acts as a laxative that improves digestion, improves bone health, helps cure anaemia and reduces PMS related issues.
Blackstrap molasses