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The palm sugar, often added as a dark syrup, is referred to as gula melaka. [5] In West Java, cendol is a dark-green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. In Javanese, cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called ...
Jaggery is a traditional non-centrifugal cane sugar [1] consumed in the Indian subcontinent, Southeast Asia, North America, [2] Central America, Brazil and Africa. [3] It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour.
Palm sugar is made from the sugar-rich sap. The sugar palm (Arenga pinnata) is native to the coastal and tropical regions of Asia, mainly China, Malaysia, and Indonesia. The sap used to produce palm sugar is known in India as gur and in Indonesia as gula aren. The coconut palm' (Cocos nucifera) yields coconut palm sugar from the sap of its ...
Caryota urens is a species of flowering plant in the palm family, native to Sri Lanka, India, Myanmar and Malaysia (perhaps elsewhere in Indo-Malayan region), where they grow in fields and rainforest clearings, it is regarded as introduced in Cambodia. [2] [3] The epithet urens is Latin for "stinging" alluding to the chemicals in the fruit.
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. [1] [2] It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia.
Jaggery, non-centrifugal cane sugar, Myanmar. Non-centrifugal cane sugar (NCS) is the technical name given to traditional raw sugar obtained by evaporating water from sugarcane juice. NCS is internationally recognized as a discrete and unique product by the FAO [1] since 1964 and by the World Customs Organization (WCO) since 2007.
Toddy palm is a common name for several species of palms used to produce palm wine, palm sugar and jaggery. Species so used and named include: Arenga pinnata, the areng palm; Borassus flabellifer, the palmyra palm; Caryota, the fishtail palms; Cocos nucifera, the coconut; Nypa fruticans, the nipa palm
Palm sap is a refreshing drink, and fermented palm syrup is distilled to produce various alcohols such as arrack, a spirit similar to rum. On La Gomera, the palm honey obtained from the sap is mixed with parra (similar to grappa) to produce Gomerón. Palm syrup is also traditionally used on La Gomera for general medicinal purposes. [3]