Property of Haldin’s Library Sugar difference 1. Introduction The plant Palmyra Palm Is a genus of six species of fan palms, native to tropical regions of Africa, Asia and New Guinea. They are tall palms, capable of growing up to 30 m high. The leaves are long, fan-shaped, 2 to 3 m in length. The flowers are small, in densely clustered spikes, followed by large, brown, roundish fruits. Borassus flabellifer, the Asian palmyra palm, Toddy palm, Sugar palm, Cambodian palm, is robust and can live 100 years or more and reach a height of 30 m, with a canopy of leaves several dozen fronds spreading 3 meters across. The large trunk resembles that of the coconut tree and is ringed with leaf scars. Young Palmyra palms grow slowly in the beginning, but growth speeds up after. Its growth pattern, large size and clean habits make it an attractive landscape species. The young plants are cooked as a vegetable or roasted and pounded to make meal. The fruits are eaten roasted or raw, and the young, jellylike seeds are eaten also. A sugary sap, called Toddy, can be obtained from the young inflorescence either male or female ones. Toddy is fermented to make a beverage called arrack, or it is concentrated to a crude sugar called jaggery. It is called Gula Jawa (Javanese sugar) in Indonesia and is widely used in the Javanese cuisine. In addition, the tree sap is taken as a laxative, and medicinal values have been ascribed to other parts of the plant. Saccharum Is a genus of 6 to 37 species (depending on taxonomic interpretation) of tall perennial grasses (family Poaceae, tribe Andropogoneae) commonly known as sugarcane or sugar cane. Native to the warm temperate to tropical regions of the Old World, they have stout, jointed, fibrous stalks that are rich in sugar and measure 2 to 6 meters tall. All of the sugar cane species interbreed, and the major commercial cultivars are complex hybrids. Botanical name Palm sugar: Borassus flabellifer Brown sugar: Saccharum spp. Property of Haldin’s Library Common name Palm sugar: gula jawa, gula aren, gula merah (indonesia) Part Used Palm sugar: Sap Brown Sugar: sugar cane juice Image Palm Sugar Borassus flabellifer plant Gula Jawa / Gula Merah / Gula Aren Brown Sugar Sugar Cane Brown Sugar Blocks Brown Sugar Crystals Property of Haldin’s Library 2. Folklore Use Palm sugar It is known as Tal in Bengali, Nungu in Tamil, Thaati Munjalu in Telugu, Munjal in Urdu, Tnaot in Khmer, Akadiru by the East Timorese, Tao in Divehi, Tadfali or Tad-fali or Taadfali in Gujarati, and sometimes "Ice-apple" by the British. The fruit measures 4 to 7 inches in diameter, have a black husk, and is borne in clusters. The top portion of the fruit must be cut off to reveal the three sweet jelly seed sockets, translucent pale-white, similar to that of the lychee but the flavor is milder and there is no pit. The jelly part of the fruit is covered with a thin yellowish brown skin. The ripened fibrous outer layer of the palm fruits can also be eaten raw, boiled, or roasted. A sugary sap, called Toddy, can be obtained from the young inflorescence either male or female ones. Toddy is fermented to make a beverage called arrack, or it is concentrated to a crude sugar called jaggery. It is called Gula Jawa (Javanese sugar) in Indonesia and is widely used in the Javanese cuisine. In addition, the tree sap is taken as a laxative, and medicinal values have been ascribed to other parts of the plant. Brown sugar Natural brown sugar is a name for raw sugar which is a brown sugar produced from the first crystallisation of the sugar cane. As such "natural brown sugar" is free of additional dyes and chemicals. There is more molasses in natural brown sugar, giving it a higher mineral content. Some natural brown sugars have particular names and characteristics, and are sold as Turbinado sugar, Muscovado, or Demerara sugar. Turbinado sugar is made by crushing freshly cut sugar cane to obtain a juice, which is heated and evaporated to a thick syrup, which is then crystallized. The crystals are then spun in a centrifuge (thus "turbin-") to remove the excess juice, resulting in the characteristic large, light brown, crystals. Muscovado (also moscovado) is an unrefined, dark brown sugar that is produced without centrifuging and has much smaller crystals than turbinado sugar. The sugar cane extract is heated to thicken it and then pan-evaporated in the sun and pounded to yield an unprocessed, damp sugar that retains all of the natural minerals. Demerara (also spelled "demerera") sugar's name comes from the Demerera River area of Guyana, where sugar cane was grown. Demerara is another unrefined, centrifuged, large- crystalled, light brown, cane sugar; it is slightly sticky and sometimes molded into sugar cubes. Some Demerara is still produced in South America, but most is now produced in Mauritius, an island off Africa. Property of Haldin’s Library 3. Explanation Palm Sugar Palm sugar was originally made from the sugary sap of the Palmyra palm or the date palm. Now it is also made from the sap of the sago and coconut palms and may be sold as "coconut sugar." The sugar is a golden brown paste, sold in tubes, blocks or tin cans. It may be light-colored or dark, soft and gooey or hard. In Indonesia, sugar made from the Borassus (Palmyra palm) is known as Gula Jawa ("Javanese sugar") or gula merah (red sugar) Gula melaka is made by making several slits into the bud of a coconut tree and collecting the sap. Then, the sap is boiled until it thickens after which, in the traditional way, it is poured into bamboo tubes between 3-5 inches in length, and left to solidify to form cylindrical cake blocks. Alternatively it can be poured into glass jars or plastic bags. Brown Sugar Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar). The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products. Particle size is variable but generally less than granulated white sugar. Products for industrial use (e.g. the industrial production of cakes) may be based on caster sugar which has crystals of approximately 0.35 mm. Brown sugar has a slightly lower caloric value by weight than white sugar due to the presence of water. One hundred grams of brown sugar contains 373 calories, as opposed to 396 calories in white sugar. However, brown sugar packs more densely than white sugar due to the smaller crystal size and may have more calories when measured by volume. One tablespoon of brown sugar has 48 calories against 45 calories for white sugar 4. Present Application Brown Sugar Property of Haldin’s Library Moravian Maple Brown Sugar Cookies Keebler Brown Sugar – Cinnamon Pop tarts Instant Oatmeal, Maple Brown Sugar Coffee & Ginseng Drink-Brown Sugar Haagen-Dazs, Sticky toffee pudding Property of Haldin’s Library Palm Sugar Bandrek Bajigur Gujahe Minuman Gula Jawa Aneka Rasa Sugar Palm Vermicelli .