Most sugar sold in France is made from sugar beets, ever since Napoleon ordered the French to plant them to make their own sugar during the Continental blockade. Much of it is grown in northern France.
cassonade: unrefined light brown sugar; same as Demerara
muscovado: dark partially unrefined cane sugar with a molasses content. Good in barbecue sauces
pain du sucre: sugar loaf
pâte à sucre: sugar paste (used for making cake decorations)
sirop de sucre (also called nappe): thread stage sugar syrup, used to make jams or a base for fruit punches.
sirop sucre de canne: simple syrup (for cockails)
Images by Jeangagnon, Marco Verch Professional Photographer