Palm sugar
Palm sugar is made by concentrating sap from several palm species. The plant and the finished form shape its aroma, flavour and use.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Unrefined cane and palm sugars
Turbinado sugar
Turbinado is a pale golden cane sugar made by washing and spinning raw crystals, leaving large, dry grains that keep a faint trace of molasses and a mild toffee note.
Jaggery
Jaggery is a family of concentrated, non-centrifugal sweeteners made from cane juice or palm sap. Plant source and form shape its flavour and use.
Panela
Panela is a solid, non-centrifugal sugarcane sweetener made by concentrating juice and letting it set. A documented Ecuadorian chicha recipe adds it after the cooked jora mixture cools.