Palm sugar

Three cakes of commercially produced palm sugar.

Palm sugar was originally made from the sap of the Palmyra palm, the date palm or the sugar date palm. Now it is also made from the sap of the Arenga pinnata (sugar palm) and the nipa palm, and may therefore also be sold as "arenga sugar". Palm sugar is made by making several slits into the stem of a palm tree and collecting the sap. The sap is then boiled until it thickens.

Palm sugar should not be confused with coconut sugar, which is made from the sap of cut flower buds of the coconut palm, instead of from the sap of the tree itself.

Usage

In Thai cuisine, palm sugar is mainly used in sweets and desserts, but also in Thai curries and sauces.

Names

• Burma: jaggery, htanyet (ထနas်းလျက်; pronounced: [tʰəɲeʔ])
• Cambodia: ស្ករត្នោត(skor tnot)
• Telugu: nalla bellam, thaati bellam (Palm Jaggery)
• Kannada: bella
• Kerala: panam kaLkaNdam (പനം കല്‍കണ്ടം),Karippatti,"Karipetti",KarippOtti (കരിപെട്ടി)
• Bangladesh/Bengal: jaggery (cane or palm sugar), gur (date palm sugar);
• Tamil Nadu: panam kaRkaNdu, karuppatti, panang karuppatti, panai vellam, pananj chakarai
• Indonesia: gula kelapa, gula aren, gula merah, gula semut (Gula Jawa in the Netherlands)
• Philippines: Pakaskas
• Malaysia: gula anau, gula melaka ,gula kabung
• Sri Lanka: jaggery, kitul-hakuru, tal-hakuru, pol pani
• Laos: num taan
• Thailand: น้ำตาลปีป (nam taan peep), น้ำตาลปึก (nam taan bik)
• Vietnam: đường thốt nốt

See also

• Coconut sugar
• Jaggery

External links

• An Overview of the Palm Sugar Creation process