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What Is Palm Sugar?

Palm sugar is a healthy different to regular white cane sugar because it is rich in vitamins versus white sugar that's devoid of any nutrition. Since palm sugar doesn't undergo any chemical process, it retains most of it’s nutritional benefits making it a healthy various to white sugar for everyone together with infants, pregnant girls and elders.

In Tamil Nadu, palm sugar often refers to palmyra palm candy (crystals) as we don’t use coconut palm sugar much as it is a recent introduction whereas we've got been utilizing panakarkandu for years. However we do use each coconut jaggery and palm jaggery which aren'thing but palm sugar in block form. But please bear in mind though it sold in varied varieties as palm sweet, palm sugar and palm jaggery, they are all technically the identical with slight variation in style but with the same health benefits.

What Is Palm Sugar?

Palm sugar normally refers to thickened sap sourced from completely different types of palm trees. The resulting sugar is brown to dark brown in color with a really distinctive flavour and smell. Out of all the palm sugars, coconut palm sugar and Palmyra palm sugar are very popularly used all over the world.

How Is Palm Sugar Made?

Traditionally to make palm sugar, first an earthen pot is coated with slaked lime, slaked lime is coated to forestall the sap fermenting. In some nations like Thailand, they use bamboo sticks to which little bit of wood chips are added to forestall fermenting to collect the sap.

Then the sap is collected from the palm timber by slicing one or two palm flowers after which the earthen pot is positioned round it to collect the sap fully. The collected juice can also be drunk and could be very very nutritious. The collected sap is taken in giant vats and boiled till thick. At this stage relying on the ultimate product (palm sugar or palm sweet or palm jaggery) the process varies a little.

To get palm sweet, the syrup is poured into pots. Within the center, a small palm leaf is kept after which the pot is covered with a fabric and left undisturbed for about 3 months by then the syrup will crystallize into massive crystals. This is called panakarkandu in Tamil. To get palm jaggery, the thickened syrup is poured into moulds to set. To get palm sugar, the thickened syrup is removed from fire and left to chill to a thick mass within the pot, on a regular basis stirring till it gets dry to get palm sugar.

Types Of Palm Sugar:

1. Palmyra Palm Sugar:

This is the sugar got from palm tree, we call the sugar pana sarkarai in Tamil and the palm sweet is called panakarkandu in Tamil and the palm jaggery is called Pana Karupatti in Tamil. We add panakarkandu to sweeten teas and milk and we also make sweets and candies with palm jaggery.

2. Coconut Palm Sugar:

Coconut jaggery is called thennai karupatti in Tamil and although not standard like palm jaggery, we do use it in recipes. Coconut sugar, the fine brown sugar we get in the markets is new to us however now it is getting standard slowly.

3. Date Palm Sugar:

Date palm is an another variety of palm whose sap is collected for making palm sugar. There are two sorts of date palm and one selection is present in Asia and the other within the Middle East.

4. Sugar Palm:

There may be a wide range of palm tree whose botanical name is Arenga Pinnata whose sap is used for making palm sugar. It is present in tropical areas of Asia in international locations like China and Indonesia.

5. Nipa Palm Sugar:

This can also be an other number of palm whose sap is used to make palm sugar. It’s botanical name is Nypa Fruticans and it’s mainly present in South East Asia.

Palm Sugar Widespread Names:

Since mostly palm jaggery is utilized in India, We call palm Jaggery Taad Ke Cheeni in Hindi, Panai Sakkarai in Tamil, Tale Bella in Kannada and Thati Bellam in Telugu.

Palm Sugar Nutrition:

Although the nutrition content material of the palm sugar received from totally different forms of palm tree will vary slightly, all are rich in nutrients. Palm sugar is rich in phosphorus, thiamine, riboflavin, vitamin C, iron, copper, since, magnesium and calcium!

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