Coconut Palm Sugar
Palm Sugar, or "Nam Tan Peuk" / "Nam Tan Maprao" in Thai, is an artisanal sweetener harvested from the sap of coconut flower buds. Unlike white sugar, it is minimally processed, preserving its deep mineral content and complex flavor profile. It is the secret ingredient that gives Thai curries their balance and Thai desserts their soulful, smoky sweetness.
Source: Primarily produced in coastal provinces like Samut Songkhram (Amphawa), where coconut plantations thrive.
Flavor & Texture: It boasts a deep, butterscotch-like flavor with a hint of saltiness. The texture ranges from a soft, spreadable paste to hard, sun-dried discs.
Primary uses:
Authentic Thai Curries: Essential for balancing the heat in Green Curry, Massaman, and Panang.
Traditional Desserts: The soul of "Mango Sticky Rice" coconut sauce, "Thong Yip," and "Bua Loy."
Som Tum (Papaya Salad): Provides the essential "mellow" sweetness that granulated sugar cannot replicate.
Coffee & Baking: A healthier, aromatic alternative to brown sugar in lattes and cookies.
Benefits:
Lower Glycemic Index (GI): Has a lower GI than cane sugar, meaning it causes a slower rise in blood sugar levels.
Rich in Minerals: Contains potassium, magnesium, zinc, and iron, along with B-vitamins.
Unrefined & Natural: Generally free from bleaching agents and artificial chemicals.
Sustainable: Coconut trees produce sap for decades, making it an eco-friendly sweetener choice.
MakeWebEasy