LE GALION is the cane sugar of Martinique: a crystallised brown sugar, produced in La Trinité by the last sugar mill still operating on the island. Its amber crystals sweeten coffee as well as ti-punch, and give cakes and jams a light caramel taste. 1 kg pack.
Where does LE GALION sugar come from?
From the Galion factory, in La Trinité, on the Atlantic coast of Martinique. Founded in the 1860s, it is now the island's only sugar mill. Every year, it crushes Martinican cane for the duration of a sugar campaign, and it also produces rum. The pack carries the wording “Martinique cane sugar”.
What is the difference with white sugar?
White sugar is refined until only sucrose remains. Brown cane sugar keeps a small part of the other components of the cane: the Galion label indicates about 99% sucrose, with traces of minerals, fructose, glucose and fibre. This is what gives it its amber colour and its notes of caramel and vanilla. Its sweetening power, however, is the same: it is dosed like a white sugar.
How to use it?
- In coffee, tea and homemade juices, bissap or ginger.
- In ti-punch: a spoonful of sugar, a zest of lime, agricultural white rum, and everyone doses their own (excessive alcohol consumption is dangerous for your health; drink in moderation).
- In pastry-making and jam-making, in place of white sugar, weight for weight. The colour and taste will be a little more pronounced.
What to pair it with?
For ti-punch and Caribbean desserts: DORMOY batterie syrup, CHALEUR CRÉOLE lime juice and CHALEUR CRÉOLE Bourbon vanilla. For a homemade juice: TANTIE whole red bissap. A dessert idea on the blog: Caribbean coconut flan. The whole department: Caribbean and Antillean flavours.
Product information
- Brand: LE GALION, Galion factory in La Trinité
- Contents: 1 kg pack
- Ingredient: cane sugar
- Origin: Martinique
- Allergens: none of the 14 regulated allergens by nature
- Storage: in a dry place, pack well resealed or airtight jar
- Nutritional values shown on the pack: 20 kcal (85 kJ) per spoonful of about 5 g, i.e. about 400 kcal per 100 g; sucrose about 99%, protein 0 g
