Blackstrap molasses is known to contain a significant amount of micronutrients including calcium, magnesium, iron and manganese. It is also a good source of potassium.
Long sold as a dietary supplement, it is also used in baking and cooking to make gingerbread, cookies, BBQ sauce and marinades, licorice candies, molasses drop cookies, and shoo-fly pie.
How is molasses made?
Sugar cane used for molasses
Our unsulphured Blackstrap Molasses is produced from pure, mature sugar cane. Unsulphured means that the cane has been allowed to ripen naturally in the field. Sulphured molasses, on the other hand, is made from young sugar cane that requires the addition of sulphur dioxide to keep it fresh. The cane is harvested and then crushed into a juice. The juice is then evaporated through a boiling process which promotes sugar crystallization.
There are several different varieties of molasses depending on whether it is from the first boiling, second boiling or third boiling. Blackstrap is from the third boiling which is when most of the sucrose from the original juice has been crystallized and removed. This makes blackstrap molasses be the darkest and thickest of all the different types as well as have the most robust, strong flavor--sometimes described as slightly bitter.
The information provided is for educational purposes only and is not intended to replace professional medical advice. Always consult with a qualified healthcare provider for personalized medical guidance.