Palm blossom sugar

Originating from Cambodia where the soil is particularly suited for sugar palms (not to be confused with oil palms) to flourish, this sugar is obtained in the traditional way from the juice of Palm Flowers. It has a low glycemic index - less than 30 - because it does not contain glucose (sucrose 87.7%, fructose 2.6%, minerals and amino acids). It is widely used in Asian cuisine, particularly in Thailand, in the making of curries, sauces and pastries. It gives a unique crunch to biscuits and develops amazing aromas of honey, sap and vanilla. You can use it absolutely everywhere; it can easily replace refined white sugar if you like sugars with flavor.