Demerara (also spelled as 'demerera') is used as the generic name of a type of specialty raw cane sugar often used in home baking and in sweetening coffee and tea. Demerara is normally brown in colorâ€”the natural color of cane sugar. Demerara has a coarse texture due to its large crystals. It takes its name from the Demerara colony in Guyana, the original source of this type of sugar, which is produced today mainly in Mauritius. Demerara is a type of unrefined sugar with a large grain. Its colour is pale to golden yellow. It comes from pressed sugar cane which is then steamed for the juice to form thick cane syrup. The syrup is dehydrated to form large golden brown crystals. As it is not refined much, it is rich and creamy. The sugar was first made in a colony in Guyana. Mass production later moved to Mauritius. Another type is London demerara which is refined sugar with added molasses. It is a crunchy type of sugar. In cooking, demerara is known for changing the texture or colour of recipes. The process of making the same is done by boiling sugar cane juice at the temperature of 150 degree celsius for a very long time. The juice is kept clarifying up to a certain stage without removing the impurities fully. If refined more the final product will be as fine as normal refined (white) sugar. In the United States, demerara is sometimes known as turbinado sugar, produced in Hawaii.