muscovado

American  

[muhs-kuh-vey-doh, -vah-] / ˌmʌs kəˈveɪ doʊ, -ˈvɑ- /

noun

1. raw or unrefined sugar, obtained from the juice of the sugarcane by evaporating and draining off the molasses.

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muscovado British  

/ ˌmʌskəˈvɑːdəʊ /

noun

1. raw sugar obtained from the juice of sugar cane by evaporating the molasses

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Etymology

Origin of muscovado

First recorded in 1635–45; from Spanish (azúcar) mascabado or directly from Portuguese (açúcar) mascavado, past participle of mascavar “to separate raw sugar,” earlier meoscabar, reduced form of menoscabar “to belittle, detract from,” cognate with Spanish menoscabar “to diminish, reduce,” from unattested Vulgar Latin minuscapāre, equivalent to Latin minus “smaller, less” ( minus ) + unattested Vulgar Latin -capāre, derivative of unattested capum, for Latin caput “head”; achieve, mischief

Example Sentences

For example, he wants to make a granita with barako coffee, which is grown there, and pair it with muscovado jelly and leche flan ice cream.

From Washington Times

The dessert, as best as Livingston remembers it, featured a creamy koji mousse with a paste of green herbs and a spread that combined muscovado sugar with foraged Danish wood ants.

From Washington Post

Bevington asserts, that in addition to light and dark brown sugar, muscovado sugar is a popular option for bringing deep molasses flavor to baked treats.

From Salon

Muscovado sugar is similar to brown sugar but with a much stronger flavor and a damper, sandier texture...

From Salon

While brown sugar has had its natural molasses removed during the refining process and then added back into it in a lesser amount, muscovado sugar is unrefined and retains its natural molasses, lending an earthier note.

From Salon