This sugar is extracted from the bunches of sugar palm flowers in a completely traditional way.
Do not confuse this palm with the oil palm, which causes many ecological problems.
The production of this sugar palm does not require any fertiliser or pesticides.
The flower juice obtained is filtered and then cooked to obtain a syrup which is beaten to start the crystallisation process.
This unrefined brown sugar is naturally rich in trace elements and fructose.
Slightly spicy caramelised notes.
In Cambodian cuisine, it is used to sweeten spicy dishes with a touch of sugar.
In baking or cooking, it can be used like any other sugar.
Naturally moist, it is advisable to keep it in a cool, dry place and if possible in an airtight container.
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