Whenever possible, sweeteners should add flavour as well as sweetness. Demerara sugar is our number one choice and we use the unrefined muscovado and palm sugar (jaggery) for strongly-flavoured and Asian dishes. Icing sugar is also essential for flavouring fruit purées and dusting over desserts and baked goods. Good floral runny honey (with not too distinctive a flavour) is also vital, and maple syrup is good to have for its particularly voluptuous richness.
© 2004 Michael Daniel. All rights reserved.