Molasses

Molasses is a viscous byproduct principally obtained from refining sugarcane or sugar beet juice into sugar, varying in sugar content, method of extraction and the age of the plant used; sugarcane molasses is usually used to sweeten and flavor foods and is a major constituent of fine commercial brown sugar. It is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium and potassium, and there are several grades depending on how much refining it has undergone, from first molasses, with the highest sugar content, through second molasses to blackstrap molasses, the darkest and most robust in flavor; historically popular in the Americas before the 20th century as a sweetener, molasses remains common in traditional cuisines, including in the American South.