turbinado, and muscovado sugars. Demerara (named after a region in Guyana) came from the first crystallization stage of light cane juice, and took the form of sticky, large, yellow-gold crystals. Turbinado was raw sugar partly washed of its molasses coat during the centrifugation, also yellow-gold and large but not as sticky as demerara. Muscovado was the product of the final crystallization from the dark mother liquor (p. 675); it was brown, small-grained, sticky, and strong-flavored.