Coarse cane sugar - unrefined

It dissolves unevenly enough that you get those little crunchy pockets of sweetness in your coffee, which I love. Threw a spoonful into a stir-fry glaze and it melted down smooth without any fuss.

The crystals are bigger than the usual supermarket stuff, but they dissolve quickly enough in my coffee without leaving a gritty mess. I've been using it in my baking too, and the subtle molasses taste actually comes through nicely.

I was half expecting these crystals to be a pain to dissolve, but they melt right into my coffee and stews without any gritty leftovers. The unrefined molasses kick gives everything a nice, deep sweetness that’s way more interesting than plain white sugar.