Sugarcane

Introduction

Sugarcane is primarily grown in tropical and subtropical regions of the world. 

It is a mildly sweet liquid that readily accepts additional flavours like mint or ginger. It simply tastes like lightly sweetened water.

Vitamin contents

Contains vitamins B1 and B2 and the minerals Magnesium and Iron.

History

Originating from Asia’s tropics, sugarcane is thought to have been domesticated for the first time in New Guinea around 8000 BC. Sugarcane was gradually introduced from New Guinea to other Asian regions, including Southeast Asia and India.

Regions

Sugarcane is native to topical areas of Asia but nowadays is cultured in many regions such as Brazil, India, China, Thailand, Pakistan, Mexico, Colombia, Australia, Argentina, and Indonesia to name a few.

Flavours & Texture

The stem’s interior is firm, juicy, woody, and fibrous, and it has a pale gold colour. Sugar cane has a raw vanilla flavour and a sweet, starchy taste.

How to eat?

The first thing to do is to cut the hard outer layer of the cane by using a cleaver or a serrated knife. Then, take a small knife and use it to peel off the outer layer of the cane. Lastly, Cut the peeled piece of the cane into bite-sized pieces and enjoy.

Preparation

The best uses for sugar cane are both raw and cooked. The stem can also be boiled to produce pure cane syrup and crystals of raw sugar, or it can be pressed to produce cane juice. Sugar cane can be chopped, sliced, and used as skewers for beverages, fruit kabobs, shrimp and meats, Ice cream, and cocktails.