Thai palm sugar is a traditional sweetener made from the sap of palm trees, primarily the palmyra palm, coconut palm, or date palm. The production process involves collecting the sap from the flower buds of these trees and then boiling it down until it becomes thick and caramelised.

The flavour profile of Thai palm sugar is quite distinct from regular cane sugar. It has complex caramel notes with subtle smoky undertones and sometimes a hint of coconut. The taste is less intensely sweet than white sugar, with more depth and richness. This unique flavor profile makes it particularly valuable in Thai cuisine, where it's used to balance the sour, spicy, and salty elements that characterise many dishes.

In Thai cooking, palm sugar is essential for many classic dishes:
- Curries, where it helps balance the heat and creates harmony with coconut milk
- Pad Thai, providing subtle sweetness that complements the tangy tamarind
- Various dipping sauces and marinades
- Traditional desserts like sticky rice with mango

From a nutritional perspective, palm sugar contains some minerals like iron, potassium, and magnesium, as well as antioxidants. It also has a lower glycemic index than regular sugar, meaning it causes a more gradual rise in blood sugar levels. However, it's still a form of sugar and should be used in moderation.

When storing Thai palm sugar, it's best kept in an airtight container in a cool, dry place. The paste form may need refrigeration after opening. Due to its natural production process and lack of preservatives, it can sometimes develop mold if exposed to moisture, so proper storage is important.