One must of course have to take care where to place the sugar. There are certainly many recipes whether for cooking or females, which can go down the flavor of sugar because of other ingredients. The aroma is not the strongest and which is used by the low concentration may bear the dilution quickly at the rest of it.
The aroma I would compare most closely Gingerbread, although various product of licorice speak I can even confirm most as a note.
The consistency is crumbly and sticky, but somehow not wet and muddy. The sugar can be good with a spoon dosing without it sticking to the spoon itself ...
For Light Muscovado the sugar differs primarily only by the significantly higher flavor intensity. The Light Muscovado is perhaps a little less sticky.
Good experience I made with this sugar in sweetening cottage cheese, yogurt, cream of wheat, rice pudding, not to vigorous chutneys and fruit salads.
With strong gravies, brownies, or as a counterpoint to the acid in sweet and sour sauces or salad dressings in the aroma of sugar goes contrast with quickly and one would take more than the court to withstand sweetness.
Compared to other commercially available sugar Muscovado is certainly an expensive business, but I would recommend anyone to try it once.
