Palm sugar or brown Sugar is a sweetener made from the sap that comes from the bunches of male flowers of the tree palm. Sugar arena is usually also associated with any kind of sugar made of nira, the liquid which issued from the flowers of the tree of the family of palma, such as coconut, and palm.
The Palm is duly noted as one the the world’s most economically important palms for products of human consumption.
The Arenga pinnata is a solitary species, that produces an erect crown of very large leaves and fibrous trunk spines.
At about 20 years of age, it begins flowering, fruiting, and will soon after, expire.
It is cultivated as a primary source of sugar throughout Eastern Asia, and India.
The sweet juice is collected from cut flower stalks and boiled down into table sugar, or fermented into an alcoholic beverage.
All the red fruits of Arenga species contain extremely irritating concentrations of oxylate crystals (that can cause gout-like pain!)
Jaggery is a traditional non-centrifugal cane sugar consumed in Asia, Africa and some countries in the Americas. It is a concentrated product of cane juice and often date or palm sap (see palm sugar) without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Ancient scriptures on Ayurveda mention various medicinal uses based on method of preparation and age.
Unrefined, it is known by various names, including panela, in other parts of the world.