"Guess we covered most languages in Europe."
(Actually, languages like Gaelic, Maltese, Sorbian, or Bulgarian are missing. But close enough.)
The reason why “sugar” looks so similar throughout many European languages is borrowing from the same source:
[…]from Medieval Latin succarum, from Arabic sukkar, from Persian shakar, from Sanskrit sharkara “ground or candied sugar,” originally “grit, gravel” (cognate with Greek kroke “pebble”). The Arabic word also was borrowed in Italian (zucchero), Spanish (azucar, with the Arabic article), and German (Old High German zucura, German Zucker), and its forms are represented in most European languages (such as Serbian cukar, Polish cukier, Russian sakhar).
Its Old World home was India (Alexander the Great’s companions marveled at the “honey without bees”) and it remained exotic in Europe until the Arabs began to cultivate it in Sicily and Spain; not until after the Crusades did it begin to rival honey as the West’s sweetener.
To think that I just went to a 1 Euro shop to look at cheap stuff for the kitchen. Guess I can’t escape being a linguist.