![]() ![]() The nutritive value is similar to the empty calories found in table sugar or brown sugar. Īlthough its use as a sweetener has become more common in developed countries, there is no scientific evidence that coconut sugar is more nutritious or healthier than any other sweetener. It is used in savory dishes, but mainly in local desserts and cakes of the Southeast Asian region. It is usually derived from coconut palms, but sometimes from other palms. ![]() Gula melaka is a Southeast Asian name for palm sugar or "malacca sugar", probably named for its origin in the state of Malacca, Malaysia. Some Indonesian foodstuffs are made with coconut sugar, including kecap manis (a sweet soya sauce) and dendeng (a meat preparation). In Indonesian cuisine coconut sugar is called gula jawa (Javanese sugar) or gula merah (red sugar), while gula aren refers to palm sugar specifically made from aren palm. Culinary use Ĭoconut sugar is widely used in Sri Lanka as an unrefined syrup or as jaggery, referred to as pol hakuru(පොල් හකුරු), though the jaggery made from the Kithul palm is preferred. The brown colour which develops as the sap is reduced is mostly due to caramelization. From this form, it may or may not be further reduced to crystal, block or soft paste form. As the water evaporates, it starts to transform into a thick sap syrup. At this point it is known as coconut neera or nira (Indonesia), and as coconut toddy (Sri Lanka), maprau (Thailand), or lagbi (North Africa). The sap is translucent and is about 80% water. The sap collected is then transferred into large woks and placed over moderate heat to evaporate the moisture content of the sap. Farmers make a cut on the spadix and the sap starts to flow from the cut into bamboo containers. It starts with harvesting or "tapping" the flower bud stem of a coconut tree. Producing coconut sugar is a two-step process. sugar comes in crystal or granule form, block or liquid. Your purchase of this product helps to support sustainable small family farms. Recipe tips: The naturally sweet, mild flavor of our nectar is an ideal sweetener for use on pancakes, over cereal, in tea and with all your favorite dessert recipes! (Our delicious coconut nectar does not have a coconutty flavor, and does not need refrigeration.) Certified Organic by OCIA. for 36 hours, the end product containing 90% fructose, shown to contribute to obesity, liver disorders, and diabetes. Some agave syrups are hydrolyzed at temps up to 140 degrees F. Small batches ensure that our pure, low glycemic nectar, made from this natural sap, is a raw, enzymatically alive product, minimally evaporated at low temperatures (only to remove excess moisture and allow sap to thicken), never exceeding an average summer day in the tropics. This sap is very low glycemic (GI of only 35), is an abundant source of minerals, 17 amino acids, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH. Health secrets of coconut nectar: When the coconut tree is tapped it produces a nutrient-rich "sap" that exudes from the coconut blossoms. It is our great joy to be able to share with you the gifts of these exceptional ingredients. We were rewarded and blessed beyond expectations, in our discovery of the traditional products made from the sap of the wondrous coconut tree. When both our parents learned they were diabetic, my brother and I were deeply inspired to search the world for pure, raw, truly delicious, low glycemic foods. Coconut Secret Raw Coconut Nectar Low Glycemic Sweetener.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |