Palm jaggery is a type of traditional sweetener made from the sap of the palmyra palm tree, also known as the Borassus flabellifer. The sap is collected from the tree, boiled down to concentrate the sugars, and then molded into solid blocks or cubes. It has a deep, rich flavor that is often described as caramel-like with hints of molasses.
In South Asian cuisine, palm jaggery is a popular sweetener used in many traditional dishes and desserts. It is also used as a natural sweetener in some parts of Africa and Southeast Asia. Unlike refined sugar, palm jaggery retains some of the natural minerals and vitamins found in the sap, making it a more nutritious alternative to processed sugar.
Palm jaggery is available in various forms, including blocks, cubes, powders, and liquid, and it can be used as a sweetener for tea, coffee, or as a sugar substitute in baking and cooking. It is also commonly used in Ayurvedic medicine and is believed to have various health benefits, such as aiding digestion and boosting energy levels.