Raw Sugar adds a lovely natural sweetness to tea, coffee or hot chocolate. It is also delightful when sprinkled over fresh berries and fruit salads. Or serve with steaming porridge or rice pudding and let it melt away to a scrumptious syrup. Raw Sugar can be used in place of rapadura or white sugar in many recipes, including curries and hotpots, raw treats and baked goods; especially muffins, cookies and fruit cakes. To add beautiful sparkle and delectable sweet crunch to pie crusts and scones; sprinkle on top just before baking. This sugar will cream with butter, with a little extra work; and makes an irresistible toffee or caramel. It is also suitable when making or feeding’ Kombucha. If a finer sugar is required it can be ground; although raw sugar may not be suitable for some ‘light’ recipes like meringue, due to the molasses and higher water content. It is best stored in an airtight container.