Sugar is made from sugarcane, scientifically called Saccharum officinarum. Depending on their color and manufacturing processes, several different kinds of sugars exist. Black sugar is made by adding a treacle (or molasses, a byproduct from refining sugarcane) to white sugar made from sugarcane. Normally, black sugar is known for containing more minerals, such as calcium and magnesium.

The dark color of black or brown sugar is because of molasses, also called black treacle. It is the main byproduct of manufacturing sugar and contains phenolic acids and flavonoids. Some studies regarding molasses revealed its anti-oxidant and anti-inflammatory potential by DPPH scavenging activity and TNF α inhibition activity.