nonpareille

Nonpareille, also known as nonpareils, is a confection consisting of tiny sugar beads used as a decorative topping for chocolates, pastries, and baked goods. The beads are typically about 1 to 2 millimeters in diameter and are usually white, though they are commonly produced in a range of colors. The name derives from the French nonpareille, meaning “without equal,” a figurative usage that reflects its status as a decorative accent rather than a flavor component.

Production and composition: Nonpareils are made from sugar, water, and often glucose syrup, then formed into tiny beads and dried. They are dusted with starch to prevent sticking and to aid handling during production. Food coloring is added to achieve the various hues seen in markets. When eaten, they provide sweetness with little to no distinctive flavor beyond the sugar.

Uses: They are widely used to decorate chocolates, truffles, cookies, cakes, and ice cream. Classic white nonpareils are common on wedding cakes and confections, while colored varieties are popular for festive or themed desserts. They are distinct from other sprinkles in size and texture; nonpareils are uniform small spheres, whereas other sprinkles can include elongated shapes or larger candy pieces.

Variations and terminology: In English, the singular is nonpareil and the plural nonpareils or nonpareilles; in French, the term nonpareille refers to the same decorative beads. The term should not be confused with dragees (larger, sugar-coated nuts or centers) or with other types of sprinkles such as jimmies or sanding sugar.

See also: sprinkles, dragees, sugar pearls.