Palm Sugar

Used in South East Asian cooking, palm sugar has a fudgey, caramel taste that is far superior to other processed sugars. It’s made from the boiled sap of Palmyra palm tree flowers and then cooked until thick. Avoid the dry, hard discs that are difficult to chop and buy the soft variety in plastic tubs. It’s indispensable for Thai and Vietnamese dressings, glazes and hot pots. Once opened, refrigerate to avoid mould.