Palm sugar is obtained from sap extracted from flowers or from the stems of palms of various species, which is obtained by cooking into a syrup, which can then crystallize in various forms.
In Thailand, a distinction is made between coconut sugar obtained from the juice of coconut palm flowers and palm sugar crystallized from juice extracted from the trunks of other palms.
It is an essential ingredient in many typical dishes, such as Pad Thai, various Kaeng sauces (such as Kaeng Som as a soup base), and expanded papaya salad.

Ingredients: Palm sugar 65%, coconut sugar 30%, glucose syrup
Nutritional value / 100g of product: Energy 1428kJ / 336kcal, fats 0g, of which saturated fatty acids 0g, carbohydrates 84g of which sugars 84g, protein 0g, salt 0,5g