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What Is Palm Sugar?
Palm sugar is a healthy alternative to regular white cane sugar because it is rich in vitamins as opposed to white sugar that is devoid of any nutrition. Since palm sugar doesn't undergo any chemical process, it retains most of it’s nutritional benefits making it a healthy various to white sugar for everyone together with infants, pregnant ladies and elders.
In Tamil Nadu, palm sugar normally refers to palmyra palm candy (crystals) as we don’t use coconut palm sugar a lot as it is a recent introduction whereas we've got been utilizing panakarkandu for years. However we do use both coconut jaggery and palm jaggery which should nothing but palm sugar in block form. However please remember though it sold in varied kinds as palm sweet, palm sugar and palm jaggery, they are all technically the identical with slight variation in taste but with the identical health benefits.
What Is Palm Sugar?
Palm sugar often refers to thickened sap sourced from different types of palm trees. The resulting sugar is brown to dark brown in colour with a very distinctive flavour and smell. Out of all of the palm sugars, coconut palm sugar and Palmyra palm sugar are very popularly used all around the world.
How Is Palm Sugar Made?
Traditionally to make palm sugar, first an earthen pot is coated with slaked lime, slaked lime is coated to stop the sap fermenting. In some nations like Thailand, they use bamboo sticks to which little bit of wood chips are added to prevent fermenting to gather the sap.
Then the sap is collected from the palm bushes by cutting one or palm flowers after which the earthen pot is placed around it to gather the sap fully. The collected juice will also be drunk and is very very nutritious. The collected sap is taken in massive vats and boiled till thick. At this stage depending on the final product (palm sugar or palm sweet or palm jaggery) the process varies a little.
To get palm candy, the syrup is poured into pots. In the center, a small palm leaf is kept and then the pot is covered with a cloth and left undisturbed for about three months by then the syrup will crystallize into large crystals. This is called panakarkandu in Tamil. To get palm jaggery, the thickened syrup is poured into moulds to set. To get palm sugar, the thickened syrup is removed from fire and left to cool to a thick mass in the pot, on a regular basis stirring till it gets dry to get palm sugar.
Types Of Palm Sugar:
1. Palmyra Palm Sugar:
This is the sugar got from palm tree, we call the sugar pana sarkarai in Tamil and the palm sweet is called panakarkandu in Tamil and the palm jaggery is called Pana Karupatti in Tamil. We add panakarkandu to sweeten teas and milk and we also make sweets and candies with palm jaggery.
2. Coconut Palm Sugar:
Coconut jaggery is called thennai karupatti in Tamil and though not common like palm jaggery, we do use it in recipes. Coconut sugar, the fine brown sugar we get in the markets is new to us however now it is getting standard slowly.
3. Date Palm Sugar:
Date palm is an another number of palm whose sap is collected for making palm sugar. There are two types of date palm and one variety is present in Asia and the other within the Center East.
4. Sugar Palm:
There's a wide range of palm tree whose botanical name is Arenga Pinnata whose sap is used for making palm sugar. It's found in tropical areas of Asia in international locations like China and Indonesia.
5. Nipa Palm Sugar:
This is also an other number of palm whose sap is used to make palm sugar. It’s botanical name is Nypa Fruticans and it’s primarily present in South East Asia.
Palm Sugar Widespread Names:
Since mostly palm jaggery is utilized in India, We call palm Jaggery Taad Ke Cheeni in Hindi, Panai Sakkarai in Tamil, Tale Bella in Kannada and Thati Bellam in Telugu.
Palm Sugar Nutrition:
Although the nutrition content material of the palm sugar acquired from totally different sorts of palm tree will vary slightly, all are rich in nutrients. Palm sugar is rich in phosphorus, thiamine, riboflavin, vitamin C, iron, copper, since, magnesium and calcium!
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