Palm Sugar from Cambodia is a naturally well balanced sucrose and fructose biological sugar with no glucose. It is used by connoisseurs in cooking and desserts.
Introduction
Sugar palm tree is extensively present in Cambodia. Farmers climb to the top of the trees, cut into the stam that holds the fruit and tie a bamboo container which will collect the sap overnight. The following morning it is collected and taken to large pans where it will be cooked until gets thicker. Atferwards it is kneadded with wooden sticks until is solid.
How to use it
The taste of natural palm sugar resembles that of brown cane sugar, with caramel or butterscotch notes. Unlike brown cane sugar, it has a rich flavour, a low melting temperature and a high burning temperature. this makes it a great choice for use in confections. In most cases palm sugar can be used in similar methods and amounts as you would use traditional white sugar.
Health benefits
With a very low glycemic level (below 30), it makes this sugar much healthier than others. Substances present in this sugar and beneficial for health are (among others): potassium, magnesium, vitamin C and aminoacids such as glutamine and arginine. Containing no glucose, natural sugar does not cause insulin secretion.
Packaging
Glass Jar: 100g. Measures: 6.25*6.25*8cms. 6 jars per box. Measures box: 20*14*11cms. GW: 1.82Kg.
Doypack: Presented in sealed doypack thus preventing the contact with the air and foreign elements. N.W.: 500g. Measures: 16*23+4.5cms
Technical data
Product Description: Palm sugar is a sugar extracted from palms’ coconuts from Cambodia.
Origin: Cambodia.
Ingredients: 100% Palm Sugar.
Appearance and odor: Brown to light brown, it has a aromatic and spicy odor.
Applications: This sugar is intended for culinary use including cooking, baking, direct application, and food manufacturing.
Allergens: This sugar does not contain any known allergens or specific components. Gluten free.
Additives: Does not contain any additives.