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In Thai cuisine, palm and "coconut sugar" (''nahm dtahn bpeep/buk'' and ''nahm dtahn maprao'') are used interchangeably. However, it may be an important distinction for those concerned with frugivory that "coconut sugar" is in no way derived from the coconut fruit itself. Quoted in the linked thaifoodandtravel.com page below is the following clarification: "Although the names are used interchangeably, palm sugar and coconut sugar are not the same. One comes from the palmyra or sugar palm and the other from coconut palm, but both are produced from the sweet, watery sap that drips from cut flower buds." In Indonesia, sugar made from the Borassus (Palmyra palm) is known as ''Gula Jawa'' ("Javanese sugar") or ''gula merah'' (red sugar) and it is used in Javanese cuisine. Palm sugar is often used to sweeten savoury food to balance out the salty flavour of fish. Its primary use in Thai cuisine is in sweets and desserts, and somewhat less often in curries and sauces. Other Languages:
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