Ingredients · Sweetener
Molasses
What it’s like, and how to use it
How to use it
In mole, barbecue sauce and rubs, gingerbread and baked beans. A little goes a long way and too much turns a dish acrid. The powder dissolves into a rub where the syrup would make it sticky.
With food
Ginger. Chile and chocolate. Pork and beef. Beans. Rum. Cornmeal. Apple.
With spices
Ginger, cinnamon and clove — gingerbread. Chipotle and ancho, in a mole. Smoked paprika. Mustard.
With tea
Not a tea ingredient, though a pu-erh or a strong black stands beside anything made with it.
Its story
Where it comes from
A by-product of sugar processing, typically from sugarcane, which is preferred over beet molasses for flavour. Our lot names no origin.
What happened
Molasses is what is left over, and for centuries what was left over was the profitable part. The triangular trade ran on it: molasses from Caribbean sugar plantations to New England distilleries, rum from there onward, and that whole economy rested on enslaved labour on the cane. Sugar's history is told under cane sugar; molasses is the same history seen from the bottom of the barrel.
On the shelf with it
Every product it goes into.
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