The word "molasses" is spelled with three syllables: mo-las-ses. The first syllable, "mo," is pronounced with the vowel sound /ɑ/ as in "hot." The second syllable, "las," contains both a short vowel sound /æ/ as in "cat," and the consonant cluster "ss" which is pronounced as /s/. The final syllable, "ses," is pronounced with the vowel sound /ɪ/ as in "bit" and the consonant sound /z/. The IPA phonetic transcription for "molasses" is /məˈlæsɪz/.
Molasses is a thick, dark, and viscous syrup-like substance derived from the processing of sugar cane or sugar beets during the production of refined sugar. It is a byproduct of the sugar-making process and is characterized by its rich, bold flavor and sticky consistency.
To extract sugar from sugar cane or sugar beets, the plants are crushed and the juice is extracted. This juice is then boiled to remove the water content, leaving behind a concentrated syrup-like substance known as molasses. The color and flavor of molasses can vary depending on the degree of refinement and the type of plant used. Common types of molasses include light molasses, dark molasses, and blackstrap molasses, each with varying degrees of sweetness and viscosity.
Due to its unique taste and texture, molasses is commonly used as a sweetener and flavoring agent in various culinary applications. It is often utilized in baking recipes, such as gingerbread cookies or dark fruitcakes, to add depth and sweetness to the final product. Molasses is also a key ingredient in popular condiments like barbecue sauce, baked beans, and some candies.
Beyond its culinary uses, molasses has also been valued historically for its nutritional benefits. It contains trace amounts of essential minerals like iron, calcium, potassium, and magnesium, making it a natural source of these nutrients. Additionally, molasses has been used for its potential health benefits, such as promoting digestion, providing antioxidants, and supporting iron levels in the body. However, it should be consumed in moderation due to its high sugar content.
Syrup which drains from raw sugar when cooling; treacle.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "molasses" originated from the Portuguese word "melaco". This Portuguese term, in turn, can be traced back to the Latin word "mel", which means honey. The Latin term was then borrowed into Greek as "mélas" and eventually made its way into Portuguese, where it evolved into "melaco". The term "melaco" was then adopted into English as "molasses", referring to a thick, dark, syrupy substance resulting from the refining of sugar cane or sugar beet juice.