Palm sugar
Palm Sugar
Palm sugar is a sweetener derived from any variety of palm tree. It is often used in cooking, especially in Asian cuisines.
Pronunciation
- /pɑːm ˈʃʊɡər/
Etymology
The term "palm sugar" is derived from the palm tree species from which it is produced. The word "palm" comes from the Old English palma, in reference to the palm of the hand, due to the shape of the tree's leaves. The word "sugar" comes from the Old French sucre, which is in turn derived from the Arabic sukkar, related to the Greek σάκχαρις (sákkharis).
Production
Palm sugar is produced by tapping the sap from the inflorescence of the tree and boiling it down to produce a syrup, which is then sold as is, or allowed to crystallize into various shapes and sizes.
Usage
Palm sugar is used in a variety of culinary applications, including baking and the preparation of drinks. It is a common ingredient in many Asian dishes, such as those found in Thai, Indonesian, and Filipino cooking.
Related Terms
- Coconut sugar: A type of palm sugar made specifically from the sap of the coconut palm.
- Jaggery: A traditional unrefined sugar consumed in Asia, Africa and some countries in the Americas. It is a concentrated product of cane juice and often date or palm sap.
- Syrup: A thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals.
See Also
External links
- Medical encyclopedia article on Palm sugar
- Wikipedia's article - Palm sugar
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski