“It wasn’t until I moved to New York that I ever encountered blackstrap molasses at the supermarket, which was something of a shock. In my neck of the woods, blackstrap was strictly reserved for doctoring fertilizer or livestock feed—not something you’d want anywhere near a batch of gingerbread. Blackstrap has become an increasingly common sight recently, as its ultra-high mineral content makes it alluring to health food junkies.
For the uninitiated, molasses is produced from crushed sugarcane. Similar to olive oil, the first extraction has the lightest flavor and color, while each subsequent batch is darker and more robust.”