kandissukker

Kandissukker is a type of sugar used primarily in Thai and Southeast Asian cuisine. It is derived from the sap of the sugar palm tree (Borassus flabellifer), which is native to the tropical regions of Asia.

The sugar palm tree is tapped in a similar manner to maple trees, with a cut made in the bark to allow the sap to flow out. The sap is then collected and boiled down to produce kandissukker, which has a distinctive flavor and consistency.

Kandissukker is known for its thick, creamy texture and its ability to be easily crystallized. It is also prized for its mild flavor, which is often described as a combination of muscovado and caramel sugars. Kandissukker is commonly used in desserts and sweet dishes in Thai and Southeast Asian cuisine, such as Custard Apple Fritters and Palm Sugar Fritters.

Due to its unique flavor and texture, kandissukker is also used to make a variety of traditional sweets and snacks in Southeast Asia. It is also used as an alternative to refined sugar in some recipes, as it has a lower glycemic index and contains some minerals.

Kandissukker is still harvested and consumed in many parts of Southeast Asia, particularly in Thailand, where it is a protected species. However, the increasing commercialization of the sugar palm industry has raised concerns about the sustainability of kandissukker production and the potential impact on the environment and local communities. As a result, there is a growing movement to promote sustainable and responsible kandissukker production practices.