First of all: our main priority is to get you off of one of the dangerous drug of all times, white sugar. Of course we would love to see you try our Kamkav palm blossom sugar. We personally think it is the best choice when it comes to taste. And it has a very low GI. But there are many other good alternatives as well.
We really want to encourage you to do two things:
- reduce your intake of sugar, wether it is white sugar or one of the alternatives.
- replace your white sugar entirely for one of the natural alternatives.
Now having this said, you can choose from many natural alternatives: Stevia, Monk fruit, Maple syrup, honey, dates; but for this item we will concentrate on two of the most tasty alternatives: coconut blossom sugar and Cambodian palm blossom sugar.
First of all the source of both blossom sugars: the beautiful trees. They both belong to the big family of palm trees. There are about 2600 species of palm trees. The scientific name of the coconut palm tree is Cocos Nucifera; the Latin name of the Cambodian palm tree is Borassus Flabellifer.
For commercial purposes coconut palm trees are grown in plantations. They start blossoming and bearing fruit after five till six years. Cambodian palm trees are almost never found in plantations (with one small exception in Thailand) because it takes more than 15 years for them to blossom. When it comes to the sap, coconut trees can produce this for more than 20 years, where as the Cambodian palm tree is gifted with the creation of the nectar for a period of 30 till 100 years.
You must choose: fruit or nectar
In both cases you must choose as a farmer: either you go for the fruits (the coconut or the Cambodian palm fruit) or you cut the blossom daily before it bears fruit in order to collect the nectar.
The Glycemic Index
According to the FNRI (Food and Nutrition Research Institute in the Philippines Coconut sugar has anti-diabetic properties because it does not induce hyperglycemia or high blood sugar thanks to the low glycemic index (GI) of 35 plus/minus 5.
There is still no official research published on Cambodian palm blossom sugar although our own tests with diabetic patients indicate that the GI is probably lower than the GI of coconut sugar. But within the next month or two, we will have an official GI number. We are now approaching the GIRU, the Glycemic Index Research Unit of the Temasek Polytechnic University in Singapore to run an official research on the Cambodian blossom sugar.
When it comes to taste, both blossom sugars are appreciated as the best tasting alternatives of white sugar. In Thailand for instance, also promoted as the “kitchen of the world”, Cambodian palm blossom sugar is preferred above coconut blossom sugar but because palm blossom sugar is very difficult to get in Thailand, you will find much more coconut sugar in all kind of recipes.
- FAO.org on tapping palm trees
- Food and Nutrition Research Institute (FNRI) Philippines
- The Nation: Thailand portal. Thailand as kitchen of the world
- Kitchen stewardship
- Max Falkowitz: spice hunting
- the Spruce: Palm Sugar and Coconut Sugar – Darlene Schmidt
- GIRU, Temasek Polytechnic, Singapore