Variety: Cocos Nucifera
Origin: Java Indonesia
Palm Sugar can be used as a direct replacement for cane sugar.
The tropical climate and mineral rich island solids of Indonesia produce the beautiful coconut flowers that become our Ojio (oh-hee-oh) Coconut Palm Sugar. Sweet nectar is collected from the flowers heated into a thick buttery paste then gently dried and finely ground into small crystals by hand. Coconut palm sugar has higher levels of trace minerals and vitamins than refined table sugar.
Tasting Notes:
Syrup | Brown Sugar | Date
Other Ingredients
Organic coconut palm sugar
Warnings
Storage: Seal tightly after use. Store in cool dry place.