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Mauritius Cane Sugar
In the North-East of the Cape of Good Hope, not far from Madagascar, there are two important islands located between 20 and 22 degrees South latitudes, Mauritius and Reunion. They were discovered in mid-16th century by the Portuguese navigator, Mascarenhas, and are part of the Mascarene Archipelago.
Cane sugar from a promising land
LThe Portuguese occupied none of the two Indian Ocean islands which were respectively named Ile-de-France and Ile Bourbon in the last century. They were a major stopover for warships and merchant ships sailing from and to India’s colonies.
Soils of Mauritius consist of volcanic rocks like those of Ile Bourbon. Lava and basalt flows are clearly visible where the ground is exposed. The pebbles of the shorelines show their geological nature with their porous structure, colour and composition. There was no volcanic activity after the island appeared above the sea. There was no sign of underground fires either on the two islands.
Their lands, suitable for sugar cane growing, have provided Mauritius a great opportunity for development contributing to its economic prosperity. Sugar cane usually takes eighteen months to grow and is reproduced through cuttings. It reaches its final maturity in July. Some varieties are then covered with purple bristles making the fields look stunning. Sugar cane harvesting is done every year from July to the end of December.
Taste and travel through our sugars
The sweetness of the product recalls the landscapes of the blooming canes. Mauritius cane sugar alone is a local product representing Ile de France.
Its caramel-like brown and sun-like golden sugar is made from sugar canes growing in abundance, from its plains to its hills, and giving a light green tone to this small island in the Indian Ocean.
This sugar produced from crushing the cane is purified and filtered. This traditional method is what gives so much warmth to the sugar, a raw taste for the most intense emotions. Enjoy a real sugar with its wide range of colours and flavours, magical intense aroma and a liquorice taste that will make you forget what you knew about sugar. It pleases the palate with a caramelised hint and delights cooks who endlessly use it to give new savours to their recipes.
It is essential in marinades, sauces or for making fruit cakes. Sprinkle it on desserts such as crèmes brûlées before baking them to get a very fragrant caramel on the dessert. It will bring a soft texture, a lovely golden colour, and a very special fragrance.