Jaggery, Goor, Gur, Sharkara. Sold in lump form, this is the most common form of sugar used in Indian cookery, having a light pleasant flavour. Substitute grain palm sugar or light demerara if necessary.
A caramel-like sugar derived from the palm tree, ranging in colour from light to dark brown and sold in blocks. It is used to sweeten Asian dishes. It can be substituted with brown sugar or jaggery (a dark brown Indian block sugar obtained from palms or sugar cane).
Throughout Asia, palm sugar is used as natural sweetening agent. The difference from conventional sugar is the distinctive flavour which is reminiscent of caramel. Available in the form of little cakes and also as a thick paste. It is not recommended to substitute palm sugar with any other sweetener.
Commonly referred to a jaggery in SE Asia where it is widely used. It is brown with a crumbly texture. Palm sugar is the sap obtained from various palm trees which is produced when the tree converts starch reserves into sugar in preparation for growth. The actual sugar content is between 10% to over 15%.
also known as jaggery, gula jawa and gula melaka; made from the coconut palm. Dark brown to black in colour and usually sold in rock hard cakes. Dark brown sugar can be substituted
A dark brown sugar made from coconut trees. Palm sugar, which resembles a mixture of brown sugar, coconut, and maple syrup in taste, adds a hint of sweetness to desserts and savory dishes.
Also known as jaggery and coconut sugar, is derived from boiling down the sap of various varieties of palm tree. Generally brown in color, it has a coarse, sticky texture and is used in Asian dishes. Logs, tubs, or cans of palm sugar are sold in Asian markets.
Palm sugar was originally made from the sap of the sugar Palmyra palm, whih has a very rough trunk and large, fan shaped leaves. Now it is generally made from the sap of the coconut palms and may be sold as coconut sugar. The sugar is a light golden brown paste, sold in tubs or in blocks.
Made from boiled down sap of several kinds of palm tree, including the palmyra palm and the sugar palm of India, palm sugar ranges in color from pale golden to dep brown. It is sold in block form or in jars. Palm sugar is thick and crumbly and can be grated or gently melted before use. Soft brown sugar can be used as a substitute.
Palm sugar is made by boiling down the sap of palm trees. It has a creamy, rich sweetness that works beautifully in desserts, but is also widely utilised in savoury dishes to balance the saltiness of fish sauce or soy sauce, the acidity of lemons or limes, and the pungency and spiciness of chillies.
an unrefined sweetener similar in flavor to brown sugar, is used in sweet and savory Asian dishes. Commonly available in podlike cakes, but is also sold in paste form at Asian markets. Store as you would other sugar.
More than one kind of palm yields sugar, among them...
Also called jaggery, this is a course, unrefined sugar made from the sap of various palm trees or from sugar-cane juice. It comes in two forms, a soft honey butter texture and a harder cake-like texture. The harder form can be crushed for sprinkling on foods.
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 tubs, blocks or tin cans.