Red Boat Cambodian Palm Sugar, Non-GMO Gluten Free 16oz

Quick update - I have been using it for 2 years now and still love it. This is the best palm sugar I have found so far!I just received my 2nd jar and still love it as much as the first one!I have been looking for good sugar substitutes with low glycemix index for a while now and discovered this little gem during a Thai cooking phase. I have tried several brands and types of palm sugar in the last few weeks (hard, soft, different degrees of purity) and this one is a winner; it is so worth the price!Compared to others, it tastes distinctly complex, with flowery, nutty aromas that ressemble butter-scotch. It has a stronger saltiness than the other ones I tried and leaves a nutty taste in your mouth.It is easy to use as it has a semi solid form and I have used it in Thai deserts, bubble teas, curries, or others and I was always pleasantly surprised. I regularly find myself dipping a spoon in the pot to taste the toffe flavor of this delicious sugar.I can definitely recommend it if you are looking for a healthy sweetener that imparts great flavors.

This is really good quality stuff. I can see myself using it in a myriad of ways, to make kaya, as a topping for sago desserts, using in kueh kueh, making avocado smoothies or coffees. And those are just desserts.. I balked at the price initially as man its pricey. But it really is worth every penny. I just received it today and I already wanted to stock up on another but its sold out :( . The only negative i can think of is that its written on the container that refrigeration is required and well, it shipped in 90 degree weather.

I found an ant in the sugar, but I guess it's all natural. This is the first time buying palm sugar, it's hard (like frozen ice cream), its not what I expected.

Delicious, makes Pad Thai absolutely amazing. Tried numerous different sugars and there is nothing close I’ve found to this. This stuff, real tamarind paste (not the concentrated junk like tamicon) and good fish sauce will make world class Pad Thai. Hopefully price will come down, I will keep buying.

It's a tasty low glycemic index sugar alternative that I'll use as a finishing sweetener to cover the aftertaste of pure stevia powder, pure monk fruit powder, and erythritol. It has a caramel flavor and is not granular or a powder like many sugars or sugar alternatives, but is a paste. I've just bought it, ordered it from Red Boat directly, and received it earlier today. I've read where a customer(s) bought coconut palm sugar, a different brand, a different type of palm sugar from my purchase, and the coconut palm sugar had mold in it. This is my first purchase of palm sugar so I'll refrigerate or freeze it as I cannot afford to throw such an expensive food away (paid $16.95), should it mold. Looking later, I read on the label that it should be refrigerated so I'm glad I'd put it in the frig. I wish it was far more affordable, but I'm pleased with the flavor. Would buy again. P.S. Although it is a low glycemic sweetener, it's carb count per teaspoon is about the same as white table sugar, about 4 grams per teaspoon. This palm sugar, I guess, is gentler to your blood sugar than table sugar because it's lower on the glycemic index, but it's still a sugar and should be used in moderation by those with diabetes or who are, like me, insulin resistant. I would never use this sugar, or any sugar, as my primary sweetener in a recipe because it would spike my blood sugar. The carb count is too high for me to use in large quantities. But I'll definitely use it to cover up the aftertaste of pure stevia powder or pure monk fruit powder or erythritol. Recommend.

I/4 teaspoon is equal to 1 teaspoon of other brand of palm sugar in term of flavor. Unfortunately, it has to be refrigerated. It is harder to use.

It may be the best tasting palm sugar on earth (but it's not).....C'mon $22.00 plus shipping....."A FOOL AND HIS MONEY"....

After buying a bag of that hard-as-hockey-pucks so-called palm sugar on Amazon (https://amzn.to/3lk6MhM), I was quite disappointed. They were too hard to break up in my (granite) mortar & pestle. I had to put them in a paper bag & bang them with a hammer to break them into small pieces, then dissolve them in hot water in order to use them in my recipe. But adding the sugar solution made my Nam Jim Jeaw weak & watery. So I did some more research & discovered that genuine Palmyra palm sugar should have a much softer consistenc, like very thick peanut buttery. The stuff that is rock ahrd at room temp. has usually been adulterated with cane sugar, a much cheaper product. Luckily, I had recently ordered some Red Boat fish sauce directly from the manufacturer & I got an email from them advertising their palm sugar -- & they had it on Amazon. This stuff is the real deal -- very thick & creamy, with a complex, smoky flavor. (The glycemic index for palm sugar is 35. Regular table sugar is 65.) It is less sweet than the coconut palm sugar I usually use. But what makes this sugar unique other than the texture it the savory lavor, along with butterscotch & caramel notes & the smokiness that you won't find in other sugars. I pounded my own curry paste for the first time yesterday & this palm sugar made a good Thai shrimp curry great. If you love the intricate flavors of Thai food, this Palmyra palm sugar is worth the cost.