Palm sugar is made by boiling the palm sap from the Pamyrah flower; it is reduced until it becomes a dark brown colour and then is left to cool before it is heated again to make a syrup that resembles caramel. It is a classic component that is used in both sweet and savoury dishes in South East Asian cooking. It has a naturally sweet but subtle flavour, and is a key ingredient to blend the combination of salty, sour, bitter and sweet flavours that feature in Asian cuisines. This is the best palm sugar on the market and comes in a handy plastic tub so you can keep it in your fridge once opened.
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