A brownish substance, very soluble in cold water, formed by heating dry starch. It corresponds in its properties to dextrin and is used in solution as a substitute for gum in stiffening goods.
(US, uncommon, nonstandard) Alternative form of caramel [(uncountable) A smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.]
(UK, Ireland, New Zealand, Australia) Alternative form of caster sugar. [Granulated sugar that has been sifted to have a finer crystal size, so that it can be shaken out of the holes of a caster.]
A sticky sweet liquid, consisting of sugars dissolved in water, produced from corn (maize). Used as a sweetener in cooking, especially in commercial kitchens but also in candy making.
A type of natural, unrefined or partially refined cane sugar, which is light brown in colour, particularly used in pastries and biscuits like shortbread.
Alternative form of high fructose corn syrup [(chiefly US) Any of many corn syrups that has undergone an enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness]
Alternative form of jaggery [A traditional dark-brown unrefined sugar made from palm tree sap which is used throughout South and Southeast Asia; (by extension) other types of unrefined sugar.]
A traditional dark-brown unrefined sugar made from palm tree sap which is used throughout South and Southeast Asia; (by extension) other types of unrefined sugar.
Alternative spelling of jaggery [A traditional dark-brown unrefined sugar made from palm tree sap which is used throughout South and Southeast Asia; (by extension) other types of unrefined sugar.]
Alternative form of jaggery (“type of sugar”) [A traditional dark-brown unrefined sugar made from palm tree sap which is used throughout South and Southeast Asia; (by extension) other types of unrefined sugar.]
An unrefined sugar product typical of Central and South America and Mexico, which is basically a solid piece of sucrose and fructose obtained from the boiling and evaporation of sugarcane.
Partially sweet or sweetened, but having a distinct bitter component. Especially used to describe dark chocolate that is much less sugary than milk chocolate.
Note: Concept clusters like the one above are an experimental OneLook
feature. We've grouped words and phrases into thousands of clusters
based on a statistical analysis of how they are used in writing. Some
of the words and concepts may be vulgar or offensive. The names of the
clusters were written automatically and may not precisely describe
every word within the cluster; furthermore, the clusters may be
missing some entries that you'd normally associate with their
names. Click on a word to look it up on OneLook.