The Spice Islands Pantry
Credit: James Oseland
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9. GULA JAWA (Indonesian Palm Sugar) This firm-textured sugar is made from the boiled-down sap of the Javanese sugar palm (Arenga saccharifera); its cylindrical shape comes from the bamboo poles in which the sap is processed. Banda's cooks use it primarily in savory foods, where its smoky sweetness helps balance the spiciness of dishes. India's jaggery and Mexico's piloncillo may be substituted, as can dark brown sugar.
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