and 1 tablespoon palm sugar
Rich in minerals including potassium, magnesium, and iron, and has a lower glycemic index than refined white sugar. Contains small amounts of B vitamins and amino acids.
About
Palm sugar, also known as jaggery or gula melaka, is an unrefined sweetener produced from the sap of palm trees (genus Borassus or Cocos, depending on the region). The sap is extracted, reduced through boiling, and then cooled and formed into solid cakes, discs, or cylinders. It has a complex flavor profile—warm, caramel-like, with subtle molasses and butterscotch notes—that distinguishes it from refined white sugar.
The ingredient is traditional throughout Southeast Asia, South Asia, and parts of Africa. Palm sugar varies in color from golden to dark brown depending on the palm species and processing method; lighter varieties tend toward caramel notes, while darker versions have deeper molasses character. It dissolves slightly more slowly than refined sugar and imparts a rounded sweetness without the sharpness of granulated white sugar.
Culinary Uses
Palm sugar is widely used in Southeast Asian, South Asian, and African cuisines to balance spice, acidity, and savory elements. It appears in curries, stir-fries, dipping sauces (notably Thai nam pla), desserts, and beverages throughout Thailand, Vietnam, Cambodia, Indonesia, and India. The ingredient's low glycemic index and mineral content make it preferred over refined sugar in many traditional preparations. Palm sugar dissolves readily in hot liquids and works well in both sweet and savory applications; it pairs particularly well with chiles, lime, fish sauce, and fermented ingredients.