(nam tan peep) / Palm Sugar : Coconut Sugar and Palm Sugar (there are subtle differences between them, but they are sold interchangeably) are the most common sugars found in Thai cooking. These basic sugar sweeteners have a caramel, toffee-like flavor and aroma. They are produced from the sap of the coconut or sugar palms much like maple sugar is harvested in this country. Sold in compressed cakes that keep well in a tightly sealed jar, they are widely available in Asian markets. To make palm sugar, sap is collected from various palm trees (most common is the Palmyra Palm), boiled down to a thick syrup, which is poured into bamboo pipe molds. Once dried, it forms into deep brown crumbly round cylinders. These are then crumbled or granulated to a more usable form. Palm sugar adds a smooth, very full-bodied, rich sweet flavor. Thais use palm sugar to balance strong hot flavors such as curries. It complements the spicy, salty and sour tastes of Thai cuisine. Brown sugar can be substituted, although it will not be as rich or intense.
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