Palm sugar has a complex flavour and aroma profile, with a distinctive sweetness accompanied by hints of caramel. It often has a soft, savoury smoky aroma.
This unique flavour makes it an irreplaceable ingredient in many dishes, especially traditional foods and drinks. It provides a depth of flavour that granulated sugar cannot achieve.
Palm sugar is made from the sap of the male flower clusters of the palm tree (Arenga pinnata). It tends to be dark brown in colour
and has a softer texture that dissolves easily.
The processing method is very simple. Palm sugar is traditionally processed by heating the sap until it thickens, thereby preserving more of its natural nutrients. Therefore, it has a higher mineral content compared to white granulated sugar. Palm sugar tends to retain minerals such as potassium, iron, calcium, and magnesium.

It has a lower Glycaemic Index (GI) compared to granulated sugar, making it a better sweetener option for people with diabetes.