A type of brown sugar, particularly cane sugar, commonly used in cooking and baking, especially in European and Caribbean cuisine.
From French cassonade, derived from Spanish/Portuguese cassana or possibly from a Caribbean indigenous language word for sugar cane. Popular in French colonial regions.
Cassonade traveled the trade routes of the sugar empire—the word itself appears in French, Spanish, and Portuguese, a linguistic footprint of colonial sugar production across the Atlantic.
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