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COCONUT SUGAR BIO 1000g ***EKO CERTIFICATE***

COCONUT SUGAR BIO 1000g ***EKO CERTIFICATE***

£ 14.90

£ 14.90 per 1

Availability : Available

COCONUT SUGAR BIO 1000g ***EKO CERTIFICATE*** 

- VEGETARIAN

- VEGAN

- BIO CERTIFICATE

- ECOLOGICAL PRODUCT

Ingredients: Coconut sugar from selected Cocos nucifera flowers. BIO coconut sugar is an ecological product, which means that up to 95% of ingredients contained in it are ecological. In Asian countries, coconut sugar is a medicinal raw material, and coconut palm is called "kalpa vriksha" or "tree of life". In Malaysia, this palm is called "pokok seribu guna", which means "tree of a thousand uses". Traditional Chinese medicine often benefits from the benefits of coconut sugar in the case of diseases of the upper respiratory tract and sore throat.

NATURAL SWEANTENING SUBSTANCE

Coconut sugar is a natural sweetener and an interesting alternative to white sugar, especially due to the original taste, as well as a lower glycemic index. In addition to other sweeteners, such as xylitol or stevia, coconut sugar is also becoming very popular and is part of the diet of people who consciously eat. Palm sugar, because it is also called, tastes like brown sugar. Mostly made up of sucrose, but there is also glucose and fructose in it. Its composition is variable, depending on the variety, the age of the coconut palm, as well as the method of evaporation of the juice in the production process. Thus, its composition may contain numerous minerals and antioxidants.

VITAMINS AND MINERALS

Sugar from the coconut palm is rich in minerals and vitamins valuable to our body, among others: potassium, iron, magnesium, zinc as well as vitamin C and B vitamins, which positively affect the work of the nervous, immune and blood systems. Buds of coconut flowers from which sugar is produced constitute a wealth of natural antioxidants, amino acids, acetic acid and enzymes. Coconut sugar is a natural product and does not contain artificial colors.

COCONUT SUGAR PRODUCTION

Coconut sugar is produced from the inflorescences of coconut palms. Their stems after the cut give white juice with a sweet aftertaste. The whole process of collecting the liquid can take place even for a month, while one palm annually produces it even 300 liters. The evaporated liquid after condensation is transformed into a brown syrup. Heat gets a loose texture. Coconut sugar can be used in the kitchen every day, to sweeten coffee and tea, to make cakes, pastries and cocktails. In Indian cuisine, it is used for a variety of coffees, cakes and desserts. It gives the dishes a unique taste and aroma. It is an excellent alternative to cane sugar. It is used, for example, to balance the salty taste of fish and to dishes such as curry and sauces. Sugar from the coconut palms will successfully replace the sprinkles on baked goods and will perfectly blend with spicy dishes.