I think the title explains my question. I was looking specifically for blackstrap molasses, but all I could find was unsulphered molasses. What's the difference, as well as, what exactly is molasses? What plant does it come from, what processing occurs to it before I get my hands on the bottle?
Unsulphured has to do with not having sulphur dioxide added. Any molasses can (and should!) be that way.
Blackstrap has to do with the level of extraction of sugars. It is more flavorful and has more iron (more than twice as much as "regular" molasses), but is less sweet than the other forms of molasses since it has most of the sugars extracted.