How is Palm Sugar used in Thai cooking?

Palm sugar - nam taan beep - is the unrefined sugar boiled down from the sap of palm flowers, sold as soft, sticky discs or paste. Its flavour is deep and mildly sweet with a caramel, almost smoky roundness that plain white sugar can't match. That depth is why it's used in savoury dishes as much as sweet ones - it's the sweetness behind som tam's dressing and the balance in many curries and sauces. We shave or melt it down so it blends smoothly into a dish.

Can I cook with Palm Sugar in a Chiang Mai cooking class?

Yes - we use Palm Sugar in our hands-on classes. Explore them on our Cooking Classes page.

Palm Sugar - Essential Thai Spices | Thai Akha Kitchen

Palm sugar - nam taan beep - is the unrefined sugar boiled down from the sap of palm flowers, sold as soft, sticky discs or paste. Its flavour is deep and…

Palm Sugar - Essential Thai Spices | Thai Akha Kitchen Palm sugar - nam taan beep - is the unrefined sugar boiled down from the sap of palm flowers, sold as soft, sticky discs or paste. Its flavour is deep and…