Made from boiled palm sap, this classic Thai ingredient is widely used in Thai cooking to balance flavours. INGREDIENTS Palm sugar 85%, cane sugar. DIRECTIONS Highly versatile, palm sugar is not restricted to sweet dishes, it is widely used to counterbalance the saltiness of fish sauce and shrimp paste. Mix in curries or salad dressings for a subtle sweetness and a unique 'Thai' taste. Simply add to your desserts instead of sugar for a smoother taste and texture. Great with Banana in Coconut Custard or Mango with Sticky Rice, you can also use it everyday in your porridge.

Subtle sweet flavour. An essential ingredient for Thai cooking. Made in Thailand.