These polished reductions of cane sugar and palm sap have a remarkable depth of flavor. Here's how to use them in the kitchen.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Natural Cures | 2020-06-30 14:00:18 |  78,201 Views |
Which type of sugar is healthiest for you?
Serious Mealtimes / Vicky Wasik
Some people buy fridge magnets. Others get floppy hats. When I was a kid we collected snow globes. But these days I take my travel souvenirs with me the way I take my psychological coping mechanisms: edible. And my favorite edible souvenir is sugar.
I don’t mean just any newfangled refined white sugar. I’m talking about the raw stuff. Gula melaka from Malaysia jaggery from India piloncillo from Guatemala and panela from Mexico. Often pressed into dense bricks or cones as part of the drying process these polished reductions of cane or palm sap are packed with impurities that give them a remarkable depth of flavor. Depending on the plant its place of origin and the method of production raw sugar tastes variously smoky bitter caramelized to the point of burnt deeply fruity and fragrant with tropical sweetness.
