Palm flower sugar

It is made from the sap of the Palmyra palm, called “Thnôt” in Cambodian. The Palm Blossom Sugar from the Kampong Speu region benefits from a PGI which recognizes its unique character resulting from a know-how and ancestral traditional methods.

The sugar palm (Borassus Flabellifer) is the emblematic tree of Cambodia, and should not be confused with the oil palm which is a completely different variety. It is typical of the Cambodian countryside, recognizable by its long, bare trunk, which seems to want to climb to the sky, and its ball-shaped bunch of large leaves at the top. This palm tree is widely planted in the central province of Kampong Speu, along the rice fields, and can reach a height of 20 to 30 meters. The production of Kampong Speu palm flower sugar, 100% handmade, is protected by a PGI (Protected Geographical Indication) since 2010 in Cambodia and since 2016 in Europe. Like Kampot Pepper, this designation highlights the unique character of this exceptional product which is still produced today in a very traditional way. The harvest coincides with the dry season, from November with the appearance of the first inflorescences to May.

To produce the palm sugar, the harvesters climb barefoot up the trunk of the sugar palm with the help of a ladder with rungs. They tie and cut the buds of the flowers in order to collect their sap in a bamboo tube-shaped receptacle attached to the bottom of the flower. The sap from the flower starts to flow, and will flow for about 1 month. But the sap can only be kept for a few hours before it ferments, so the climber has to go up in the morning and evening to collect the sap and cut a new slice of the inflorescence.

The production of Kampong Speu palm blossom sugar follows the very strict specifications of the appellation. The harvested juice must be immediately filtered by decantation, then cooked in a thick cauldron until it becomes a dense syrup, then until it is completely crystallized. On the spot, the sugar is mainly consumed in liquid or hard paste version. To make palm flower sugar, the sugar loaves are kneaded, crushed and sifted to reach its final texture.

Palm Blossom Sugar develops fresh, floral, slightly spicy and rounder notes of caramel and toast.

Palm Blossom Sugar adds a crispier texture to cakes such as palmiers, financiers, muffins or pound cakes. It will give a caramelized note to pancakes or waffles.

You can sprinkle a little palm blossom sugar on yogurt, crème brûlée, fruit salad, pan-fried fruit with butter or replace your refined sugar for your cakes, crumble dough, palmiers, pastries, ice cream or jams.

It is also widely used in traditional Cambodian dishes such as Crab sautéed with Green Pepper, rice sautéed with vegetables, Beef Lok Lak and Currys.

Unlike the coconut palm and although its fruits are consumed in Cambodia, the sugar palm is mainly grown for the production of sugar syrup and granulated sugar. It should be noted that the whole tree will find a use: the fibrous leaves are used to make baskets, woven objects, or house roofs; the trunk will be used to make kitchen utensils such as cutlery, the spice mortar or various boxes and decorative objects.

If it remains a sugar, and that it is therefore appropriate to call to consume it with moderation, the palm sugar is notorious for its intrinsic qualities for health.

With a glycemic index lower than 30 and rich in essential minerals, Palm Blossom Sugar facilitates the regulation of blood sugar and insulin. Like all sugars, it is however recommended to consume it in moderation.

Once the package is opened, we advise you to keep the Palm Blossom Sugar in a jar, in a cool and dry place, protected from light and humidity.