Palm sugar is often called the ‘sweetener without guilt.’ It is now increasingly used by chefs for its distinct flavour and health properties
Coconut palm sugar is subtly sweet almost like brown sugar with a slight hint of caramel. Since it is not highly processed, the colour, sweetness and flavour can vary depending on the kind of coconut used, the season when it was harvested and the harvesting place. It can be used in place of brown sugar in almost any recipe.
It has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions which have coconut palm trees in many numbers. There the sugar a soft, honey-like sweetener sold in jars or light brown cakes, which are grated into foods and dishes, such as curries, sauces or desserts.
Palm sugar or coconut palm sugar is derived from the sap of cut flower buds of the coconut palm tree. Once the sap is collected, it’s placed over moderate heat in large woks. As the water in the sap evaporates, a thick syrup-like substance is formed. From this, it is reduced to a crystal-like form that resembles and almost tastes like brown sugar.
Pure coconut palm sugar is reported to have a naturally low glycemic index (GI) — a measure of how food impacts blood sugar levels. Some people therefore suggest it as a substitute for diabetic people or those trying to control their blood sugar.
Organic coconut palm sugar is free of pesticides which are dangerous to the environment and the human body.
It is free of chemicals, synthetic adulterants, preservatives, artificial colours and flavours, fermenting agents or additives.
More than 70 per cent of coconut sugar consists of sucrose followed by glucose and fructose. Minor variations occur owing to differences in primary processing, raw material source and age of the tree.
Coconut sugar has a high mineral content. It is a rich source of potassium, magnesium, zinc, and iron and also contains Vitamin B1, B2, B3 and B6.
The coconut sap, from which coconut sugar is derived, contains 16 amino acids. The amino acid which has the highest content in coconut sap is Glutamine which minimise breakdown of muscle and improves protein metabolism.
Earlier the sale of this sugar used to be restricted to specialty Asian medical stores but now companies are selling it in natural food markets.