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Palms are believed to be among the oldest flowering plants in the world. Palms have been tapped for centuries throughout the world to produce sweet drinks (toddy), fermented drinks (toddy & arak) and syrup and sugar.
It has been postulated that the Arenga Pinnata palm was one of man's first sources of sugar. This Arenga sugar comes from Indonesia where the tapped sap has been collected for hundreds of years. Traditionally it is boiled over open fires in huge metal pans or woks then stirred and cooked-down to a caramel-like paste before pouring into coconut shell or bamboo moulds to cool and harden into cakes or blocks.
Arenga sugar is a sugar with a deliciously caramel flavour. It has a complex mixture of earthy and nutty sweet undertones. The taste is pretty much to die for. It is not intensely sweet but on a par with coconut and cane sugar.
Palm sugar has a history of being used as a health sugar in India and China. In 1409 Arenga sugar was exported from Indonesia to China for the Chinese Emperor to use as a diabetic sugar.
Arenga sugar contains many of the health properties of coconut sugar:
- It is very low on the Glycemic Index (GI) with a GI of around 35 to 40. This compares to white sugar or honey with a GI of 70 plus
- The mineral content of Arenga sugar is 10 times more than brown sugar and 50 times more than white sugar
- It has a high potassium to sodium ratio which works to facilitate an ideal electrolyte balance
- It is rich in selenium, calcium and magnesium and contains the essential minerals copper, zinc and iron
- A range of the B vitamins and a source of vitamin B12 in significantly greater quantities than coconut sugar
- Is generally between 10% to 20% fructose (depending on when it was collected) compared to sugar at 50%
- Is a completely natural, wild-grown product, and
- Tastes fantastic
Arenga sugar is a medium ground sugar not dissimar to our Indonesian coconut sugar. It can be used as a straight swap for cane sugar in terms of sweetness. I would recommend it for the range of culinary uses. It works particularly well in coffee.
