1. SOURCES OF SWEETNESS Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”

2. Sugar

3. Granulated sugar  Granulated sugar is the most common sweetener and is shaped like tiny crystals. It is used for sweetening in baking and cooking as well as with just a cup of coffee or tea.

4. Brown sugar  Brown sugar is often used in cookie recipies, desserts, in some main dishes, sauces and marinades.

5. Nib sugar  Nib sugar is hardened sugar that looks like little hailstones. Nib sugar is mostly used to garnish pastries since it does not melt at high temperatures.

6. Icing sugar  Icing sugar is used as a sweetener in candy, cakes and drinks, but it´s also used for decoration on for example pies and cakes. You can also make frosting with icing sugar.

7. Vanilla-flavoured sugar Vanilla-flavoured sugar is used for adding a sweet, vanilla flavour taste to pastries.

8. Other Sweeteners

9. Honey  Honey is a usual sweetener in tea. It is also used as a sandwich spread, in cooking and ice-cream. In cooking, honey is often used in for glazing.

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