from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A dark, very thick molasses, especially a residual product of sugar refining that is used in the manufacture of industrial alcohol and as an ingredient in cattle feed.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. The dark, viscous molasses remaining after maximum extraction of sugar from raw sugar cane, used in manufacturing and cattle feed.
  • n. A mixture of spirituous liquor (usually rum) and molasses.
  • n. Bad port wine; any common wine of the Mediterranean.

from the GNU version of the Collaborative International Dictionary of English

  • n. A mixture of spirituous liquor (usually rum) and molasses.
  • n. Bad port wine; any common wine of the Mediterranean; -- so called by sailors.

from The Century Dictionary and Cyclopedia

  • n. A name of various beverages.
  • n. A sailors' term for any strong, dark-colored liquor: hence applied to the dark-red wines of the Mediterranean coasts.


from The American Heritage® Dictionary of the English Language, 4th Edition

From its color and texture.

from Wiktionary, Creative Commons Attribution/Share-Alike License

black +‎ strap?


  • The third boiling produces what we both apparently call blackstrap molasses, which is very dark and somewhat bitter, and which health-food advocates think is heaven on earth, although it is more often used to feed cattle.

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  • The red wine was called blackstrap and was sour, while the insipid white was called Miss Taylor, a name that puzzled Sharpe until he saw the label on one of the bottles: Mistela.

    Sharpe's Trafalgar

  • Avoid using blackstrap, which is less sweet and has a stronger flavor than dark molasses.

    SFGate: Top News Stories

  • My family has not forgiven me yet, but perhaps if I make these, that will smooth things over! why so much baking soda? browning effect? because there's not that much molasses (acid). and it's only 4 cups flour. somebody enlighten me! oh and for your molasses question - depends if you want the stronger molasses flavor. robust is probably what is more commonly referred to as blackstrap molasses. the light stuff I think tastes too light for something like a ginger cookie, I think. and given there's only 1/2C of molasses in this recipe to go along with 2 C of regular sugar, I'd def say go for the robust.

    Jeremy Zawodny's linkblog

  • The white rum found in the traditional Daiquiri would be too easily overwhelmed by the bold liqueur, so he used a robust " blackstrap " rum made from molasses.

    A Master of Mixological Science

  • "Fall always makes me reach for richer spirits and cordials such as blackstrap rum, applejack, bourbon, amaros, Falernum and so on," he says. - News

  • BEST SOURCES: Greens leaves, whole grains, salmon, blackstrap molasses.

    Maria Rodale: The Holiday Foods That Will Boost Your Mood

  • It comes in three varieties: light, dark and blackstrap.

    Which molasses should I use? | Baking Bites

  • Armed with the wholesome blackstrap molasses, apple, carrot and tomato (!) filling, I set about making an equally delicious crust.

    Archive 2008-12-01

  • I've also got plans to whip out some "blackstrap spice men" cookies (there's more than ginger in those suckers), and with any luck at all I'll be able to make a version of another FN cookie and a Toronto Star featured one too!

    Archive 2008-12-01


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  • "... a fictitious name, given by our sailors, to that kind of Mediterranean wine with which the ships are supplied on that station; and which, after the grog and wine usually served, they cannot, for a while, relish: hence, to be driven above Gibraltar, is, as they call it, to be black-strapped."

    Falconer's New Universal Dictionary of the Marine (1816), 41

    October 11, 2008