Palm sugar is produced from the sap of palm trees (primarily date, sago, palmyra and coconut palms) that is boiled down to a thick mass, then left to cool and harden. The result is an unrefined sugar with hints of caramel flavour that is usually less sweet than cane sugar. The longer the sap is cooked, the darker and richer the sugar becomes. Palm sugars can range in colour (from pale brown to almost black) and texture (soft and crumbly to hard) depending on how it has been processed.


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