beet sugar (चिनी)
About beet sugar (चिनी)
While beet sugar itself isn't traditionally a major component of Nepali cuisine, its refined form, sucrose, is ubiquitous as table sugar or 'chini' in Nepali. Nepal primarily relies on sugarcane for its sugar production, but beet sugar availability is dependent on imports. Beet sugar, like other refined sugars, serves as a source of quick energy and is used in sweetening beverages, desserts, and various dishes in Nepal. However, it contributes little in terms of nutritional value beyond calories.
Nutritional info
These are the major micro nutrients found in beet sugar
Seasonality
Beet sugar itself does not have seasonality in Nepal since it is not produced locally. Its availability is constant throughout the year, dependent on import schedules. However, the use of sugar (of which beet sugar is a component) in Nepali cooking can be tied to cultural and religious events, such as festivals where sweets are traditionally prepared. These celebrations may be associated with particular seasons but do not reflect the seasonality of the beet sugar itself.
History
The history of beet sugar in Nepal is largely intertwined with the global history of sugar and the country's economic ties with other nations. Historically, sugarcane has been the dominant source of sugar in Nepal, with traditional methods like pressing sugarcane stalks for juice being practiced. Beet sugar, derived from sugar beets, became a significant source of sugar globally only in the 19th century. As Nepal's economy became more integrated with international trade, imported refined sugars like beet sugar, indistinguishable from cane sugar, made their way into Nepali markets. However, unlike in Europe where beet sugar has its own production history, Nepal has no domestic production of beet sugar. Consequently, beet sugar has not become part of the country's food heritage, unlike sugar cane which has been the traditional source for centuries.