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Palm Sugar
Palm sugar was originally made
from the
sugary sap of the
Palmyra palm or the
date
palm. Now it is also made from the
sap of the
sago and
coconut
palms and may be sold as "coconut sugar." The sugar is a golden brown
paste, sold in tubes, blocks or tin cans. It may be light-colored or
dark, soft and gooey or hard. As a lightly-processed product of cottage
industry, it varies greatly from batch to batch.
In Thai cuisine, palm and "coconut
sugar" (nahm dtahn bpeep/buk and nahm dtahn maprao) are
used interchangeably. However, it may be an important distinction for
those concerned with frugivory that "coconut sugar" is in no way derived
from the coconut fruit itself. Quoted in the linked
thaifoodandtravel.com page below is the following clarification:
"Although the names are used interchangeably, palm sugar and coconut
sugar are not the same. One comes from the palmyra or sugar palm and the
other from coconut palm, but both are produced from the sweet, watery
sap that drips from cut flower buds."
In Indonesia, sugar made from the
Borassus (Palmyra palm) is known as Gula Jawa ("Javanese
sugar") or gula merah (red sugar) and it is used in Javanese
cuisine.
Bangladeshi's have two varieties of
Palmyra sugar. One is unrefined and is in the form of hard blocks of
dark brown sugar. This known as Karuppatti. This is used as a sweetener
for making certain types of cakes and biscuits. The other is refined and
is available as granules of crystalline sugar. This is known as Panam
KaRkaNdu. This has medicinal value. It has the power to liquify phlegm
from the lungs. It is also profusely used in treatment of sore throat
when dissolved in boiled concentrated milk. Musicians use it on a
regular basis in combination with other medicinal spices and herbs.
Palm sugar is often used to sweeten
savoury food to balance out the salty flavour of fish. Its primary use
in Thai cuisine is in sweets and desserts, and somewhat less often in
curries and sauces.
