Below is a list of all known varieties for Palm Sugar. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Arenga Sugar (Gula Aren) | A type of palm sugar from the sap of the Arenga palm. It has a very deep, smoky, and complex flavor, and is prized in Indonesian desserts. |
| Date Palm Sugar | Sugar derived from the sap of the date palm flower; has a rich, caramel-like flavor. |
| Gula Djawa (Javanese Palm Sugar) | A traditional Indonesian palm sugar, typically from the coconut or arenga palm. Sold in dark, hard cakes and has a deep, smoky, complex flavor. |
| Gula Melaka (Malaccan Palm Sugar) | A type of palm sugar from Malaysia, made from the sap of the coconut palm. Prized for its deep, smoky, and complex caramel flavor. |
| Jaggery (Gur) | An unrefined sugar, typically from sugarcane or date palm sap. Sold in cakes or blocks, it has a complex, fudgy, molasses-like flavor. |
| Palmyra Sugar (Borassus Palm) | A palm sugar with a rich, complex, and slightly savory or "funky" flavor. Highly valued in South and Southeast Asian cuisine. |