Caramelization
（重定向自Caramelisation）
![Mirepoix (carrots, onions, and celery) being caramelized](/Images/godic/202501/03/Caramelisation_of_carrots0431.jpg")
![Caramel of sucrose; all brown color is a result of browning, as sucrose is normally colorless](/Images/godic/202501/03/Sugar_Cubes_Stacked_and_Burned0431.jpg")
Caramelization (British English:caramelisation) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.