Palm sugar is made from either the sap or flower bud nectar of several palm tree varieties, including the palmyra, toddy, coconut, and nipa palms. The sweet liquid is boiled down to a thick fudge consistency and used widely in both South and Southeast Asia in sweet and savory preparations. Palm sugar has a milder and somewhat more vegetal flavor than raw cane sugar. See palm sugar.
Date sugar is produced from the sweet fruit of the date palm, which contains as much as 81 percent sucrose in its solids. It retains the date’s mineral complexity. See dates.