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This is my first edit, be kind to me. :) Kamileon 04:35, 10 November 2005 (UTC)
The muscovado, also known as "muscovade", has also a light liquorice flavour. It´s conglomerate like form can be reshaped if broken in grains. It derives from the first pression or "en cru".
Re the caption on the picture: there is no such thing as "regular" brown sugar, there is dark and there is light, at least in my part of the world. Which kind is the "regular" in the picture?-- Ericjs ( talk) 03:24, 27 January 2011 (UTC)
I just finished reading both "brown sugar" and "Muscovado", which I navigated to from "brown sugar". Personally, I like that they were separate. I often prefer shorter articles with just the information I am looking for, rather than long involved multi-subject explanations. I was interested in finding out more, some people may not, therefore having the detailed information about "Muscovado" included in "brown sugar" would have been too much information for some. Also, it allows for more specialty editors. I like there are good links within the articles. More information is always available.
Please remember, not everyone wants to know everything at once. 184.101.55.244 ( talk) 09:39, 26 January 2014 (UTC)
The art of making muscovado originated in India, which has 8000 years old history of making muscovado and other types of sugar from the sugarcane since 6000 BCE (see references within the article). India is also the largest producer and consumer nation of Khand (muscovado) and most people are unfamiliar with the term muscovado even if they know English language. For these reasons (inventor nation, longest history of making it, largest producer and consumer nation), please retain this term khaand right at the beginning of the article. The name 'Khaand in the largest speaking Indian language Hindi has been included in the beginning of the article. There are other names in various other Indian languages. Hindi is the largest and most widely spoken language, hence only the Hindi language name has been kept in the beginning. All other Indian language words and the word in other nations languages, please do not include other name variations in the beginning, instead include those in the "Names" section below. Khand (muscovado) and Bhoori shakkar (brown sugar) are two different things in Indian culture. Thanks. — Preceding unsigned comment added by 2404:E800:E61E:452:5B9:8D31:953B:E4DD ( talk) 22:40, 15 June 2017 (UTC)
This is to further explain that the Indian Meethe Chawal (literally 'sweetened rice') is similar to the filipino Bibingka, similar but different. Just to preempt any discussion, differences are (a) Indian sweet rice is made from from the locally grown "long slender grain" rice varieties such as Basmati, whereas Bibingka is usually made from the locally grown "short and thick grained sticky rice". In the Indian recipe, each rice grain remains separate. In the filipino recipe the sticky rice is lumped together in the form of cake. Both are traditionally prepared from the unrefined jaggery or muscovado, but these days people also use regular refined white sugar. 2404:E800:E61E:452:3975:8AA8:CB3:F650 ( talk) —Preceding undated comment added 00:14, 18 June 2017 (UTC)
![]() | This article is rated Stub-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||
|
This is my first edit, be kind to me. :) Kamileon 04:35, 10 November 2005 (UTC)
The muscovado, also known as "muscovade", has also a light liquorice flavour. It´s conglomerate like form can be reshaped if broken in grains. It derives from the first pression or "en cru".
Re the caption on the picture: there is no such thing as "regular" brown sugar, there is dark and there is light, at least in my part of the world. Which kind is the "regular" in the picture?-- Ericjs ( talk) 03:24, 27 January 2011 (UTC)
I just finished reading both "brown sugar" and "Muscovado", which I navigated to from "brown sugar". Personally, I like that they were separate. I often prefer shorter articles with just the information I am looking for, rather than long involved multi-subject explanations. I was interested in finding out more, some people may not, therefore having the detailed information about "Muscovado" included in "brown sugar" would have been too much information for some. Also, it allows for more specialty editors. I like there are good links within the articles. More information is always available.
Please remember, not everyone wants to know everything at once. 184.101.55.244 ( talk) 09:39, 26 January 2014 (UTC)
The art of making muscovado originated in India, which has 8000 years old history of making muscovado and other types of sugar from the sugarcane since 6000 BCE (see references within the article). India is also the largest producer and consumer nation of Khand (muscovado) and most people are unfamiliar with the term muscovado even if they know English language. For these reasons (inventor nation, longest history of making it, largest producer and consumer nation), please retain this term khaand right at the beginning of the article. The name 'Khaand in the largest speaking Indian language Hindi has been included in the beginning of the article. There are other names in various other Indian languages. Hindi is the largest and most widely spoken language, hence only the Hindi language name has been kept in the beginning. All other Indian language words and the word in other nations languages, please do not include other name variations in the beginning, instead include those in the "Names" section below. Khand (muscovado) and Bhoori shakkar (brown sugar) are two different things in Indian culture. Thanks. — Preceding unsigned comment added by 2404:E800:E61E:452:5B9:8D31:953B:E4DD ( talk) 22:40, 15 June 2017 (UTC)
This is to further explain that the Indian Meethe Chawal (literally 'sweetened rice') is similar to the filipino Bibingka, similar but different. Just to preempt any discussion, differences are (a) Indian sweet rice is made from from the locally grown "long slender grain" rice varieties such as Basmati, whereas Bibingka is usually made from the locally grown "short and thick grained sticky rice". In the Indian recipe, each rice grain remains separate. In the filipino recipe the sticky rice is lumped together in the form of cake. Both are traditionally prepared from the unrefined jaggery or muscovado, but these days people also use regular refined white sugar. 2404:E800:E61E:452:3975:8AA8:CB3:F650 ( talk) —Preceding undated comment added 00:14, 18 June 2017 (UTC)